Vegan Coconut Curry

One of the major complaints that I hear from the non-vegan community is that vegan food doesn’t have flavor. Well those of us who are plant-based living know that that is far from the truth. If you are anything like me, I love a good curry based dish. Curry is one of those spices that just seems to awaken every tastebud in your mouth and this recipe does not disappoint!

This recipe is easy and simple to make. It took me about 45 minutes to make it and that included pressing the tofu.

These are the ingredients that you will need:

1 block of extra firm organic tofu

2 Tbsp soy sauce

2 Tbsp rice vinegar

1 tsp sesame oil

2 packages enoki mushrooms (these look like pasta noodles and can be found at your local Asian market)

1/4 purple cabbage (julienne cut)

1-2 red bell peppers (julienne cut)

Handful of shredded carrots

1 bok Choy (julienne cut, leaves and some of the white stem)

Coconut curry sauce (my sister sells the sauce I used)

Salt & Pepper to taste

1 tsp ground ginger

Cooking oil

Crushed peanuts

Green onions (roughly cut)

Sprinkle of sesame seeds