Tomato Tofu Curry


  • 1 block of extra firm tofu, cubed
  • Hot cooked rice


  • 1 tbsp cornstarch
  • 1/2 tsp ground ginger
  • 1 tbsp dry sherry or water
  • 1 tsp soy sauce


  • 1 tbsp cornstarch
  • 2 tsp soy sauce
  • 2 tsp vegan Worcestershire sauce
  • 1/2 cup water
  • 1/4 cup ketchup
  • 3 tbsp oil
  • 1 cup celery, diagonally sliced
  • 1 green pepper, cut into 1” wedges
  • 1 medium onion, cut into wedges
  • 2-3 tsp curry powder
  • 2 cups cherry tomatoes, halved

Yield: 6 servings

Combine all of the marinade ingredients and add the tofu. Let stand 15 minutes.

Prepare the sauce. Combine cornstarch, soy sauce and vegan Worcestershire sauce in a small bowl. Stir in water and ketchup, set aside.

Heat large skillet until hot. Add 1 tbsp oil and heat until it ripples. Stir fry celery, green pepper and onion for 1 minute. Remove vegetables from pan and keep warm. Heat remaining 2 tbsp oil and stir in curry powder. Add tofu and marinade. Stir fry 3 minutes. Stir in tomatoes, reserved sauce and cooked vegetables.

Cook until sauce bubbles and thickens and vegetables are thoroughly heated, stirring constantly. Serve with hot cooked rice.

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