Vegan Peanut Butter Curry Sauce with Crispy Tofu and Rice

Serves 2 | Prep time: 10 mins | Cooking time: 30 mins

INGREDIENTS

For the Curry Sauce

• 1 15-oz (400gm) can diced tomatoes
• 1/2 cup water
• 3-4 cloves of garlic, peeled
• 2-inch chunk of ginger, peeled
• 1 Tbsp tomato paste
• 2 Tbsp curry powder
• 1 Tbsp tamari
• 2 tsp maple syrup
• pinch of cayenne, optional (depending on how hot your curry powder is)
• 1/2 cup peanut butter
• juice of 1 lime

For the Bowls

• cooked rice
• crispy baked tofu (use extra firm tofu)
• chopped cilantro
• lime wedges

METHOD

1. Start cooking your rice and tofu. See notes for quick baked tofu recipe.
2. In a blender, combine all the ingredients for the sauce except the lime juice. Blend on high until completely smooth.
3. Pour the sauce into a large pot (it might splatter while it cooks, so use a larger pot than you think you’ll need) and turn to medium-high heat. Once it starts to bubble, reduce the heat to low and simmer gently while the tofu and rice cook, about 20-30 minutes. Just before serving, turn off the heat and add lime juice and salt to taste.
4. Divide the rice and tofu into bowls and top with lots of sauce, fresh cilantro, and lime wedges.
5. Store leftover sauce for a week in the fridge or a month or two in the freezer.

Notes:

To make crispy baked tofu, cut a block of extra firm tofu into cubes, spray or brush lightly with oil, season with a little salt and pepper, and bake at 205C/400F degrees for 30 minutes, flipping halfway.