
Let’s get down to the point, I love, and I mean LOVE, a good curry and I like tofu, so when combined in a Corry Tofu its taste bud heaven. I lived in India and Bangladesh for a period of six years so I had my fair share of curries, but it was interesting to try and combine it with a vegan diet. You could go for a (vegan) cream solution but in this case, I used coconut milk as the liquid. Coconut milk can be a bit aggressive and take over the entire taste range of the dish but when it comes to this type of south Asia dish it combines great with all the spices.

I serve this with bulgur on the side, but you can go ahead and use rice, quinoa or whatever floats your boat but I recommend something that can absorb some liquid because it’s just so darn good!