Scrambled Tofu and Curried Potatoes

Serves: 6
Total Calories: 177


2 yellow onions diced
6 stalks celery diced
2 tablespoons chopped garlic
1 shallot finely diced
1 tablespoon mild curry powder
4 medium russet potatoes peeled and diced
1 1/2 cups Vegetable Broth
2 (14-ounce) packages firm tofu drained and diced
1 tablespoon chopped fresh thyme
2 green onions (white and green parts) thinly sliced on an angle, for garnish


Heat a medium saucepan over medium heat for 1 minute. Put the onions, half of the celery, and the garlic and shallot in the saucepan and cook, stirring frequently, until the vegetables soften and the onions become golden, about 5 minutes. Add the curry powder and cook, stirring constantly, for 1 minute. Add the potatoes and cook, stirring frequently, for 2 minutes. Stir in the broth, cover, and decrease the heat to low. Cook until the potatoes are fork-tender, 10 to 15 minutes. Add the remaining celery and the tofu and thyme and stir until well combined. Cook, stirring frequently, until the celery starts to soften and the tofu is heated through, about 10 minutes. Remove from the heat. Serve immediately, garnished with the green onions.

Nutritional Facts:

Serves: 6
Total Calories: 177
Calories from Fat: 0

This Scrambled Tofu and Curried Potatoes recipe is from the Bravo Cookbook. Download this Cookbook today.

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