{"id":562,"date":"2015-06-04T21:06:00","date_gmt":"2015-06-04T21:06:00","guid":{"rendered":"https:\/\/veganlovlie.wordpress.com\/2015\/06\/04\/braised-tofu-and-vegetable-curry-veganvegetarian-gluten-free"},"modified":"2019-12-11T02:18:53","modified_gmt":"2019-12-11T07:18:53","slug":"braised-tofu-and-vegetable-curry","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/braised-tofu-and-vegetable-curry\/","title":{"rendered":"Braised Tofu and Vegetable Curry | Vegan\/Vegetarian + Gluten-free"},"content":{"rendered":"

Braised tofu and tomatoes are the heart of this dish, adding so much flavour to the curry gravy. Zucchini and chayote add a hint of sweetness to the sauce while the green chilies round off the flavour balance with some spiciness.<\/p>\n

\"Braised <\/picture><\/p>\n

Are you a tofu hater? At the Lovlie Cocoon we are tofu lovers even though we limit our consumption because we have an occasional intolerance to it. But I have been eating tofu well before my vegan days and have always loved it. Tofu is not regarded as a meat replacement in Mauritius and is in fact enjoyed by a lot of omnivores too.<\/p>\n

<\/a>The most common way that tofu is prepared in Mauritius is fried or sauteed then served as a finger food with some dipping sauce or added into anything you fancy \u2014 noodle dishes and Chinese-style soups being among the most popular.
\nAs such,we most of the time tend to pre-fry or lightly saute the tofu before adding it into sauces. The crispy outer layer contrasting with the pillowy tender centre makes a most appealing texture. It could probably win the hearts of the haters with some tasty seasonings perhaps.<\/p>\n

\"Braised <\/picture><\/p>\n

\"Braised <\/picture><\/p>\n

So, this week Kevin is back with another one of his delicious curries which is a braised tofu and vegetable curry. Braising is a very common method of cooking, especially vegetables, in Mauritius where we saute them on high heat in a little fat first, then cover and simmer at a lower temperature until the vegetables are tender.<\/p>\n

\"Braised <\/picture><\/p>\n

\"Braised <\/picture><\/p>\n

The amount of fat used to sear the food first does not have to be much, just enough to create a caramelised coating. This releases a rich deep flavour into the cooking liquid.<\/p>\n

\"Braised <\/picture><\/p>\n

In this curry dish, to really plump up the flavour, Kevin is pre-frying the tofu then pot roasting the tomatoes and potatoes first before adding them to the curry sauce. This is the sort of curry you’d want to make to impress your guests especially if you have a few omnivores around.<\/p>\n

\"Braised <\/picture><\/p>\n