Vegan Bitoque

🛒 Ingredients

• #Tofu “Steak” & Curry Base;
• 300 g extra‑firm tofu, pressed well and cut into thick cubes or steaks
• 1 tbsp olive oil.. 1 small onion, diced.. 2 cloves garlic, crushed.. 1 tsp fresh grated ginger
• 1 tbsp mild curry powder.. ½ tsp ground turmeric.. 1 small carrot, diced
• 1 zucchini, diced.. 1 red bell pepper, diced.. 200 ml unsweetened coconut milk
• 100 ml vegetable stock.. 1 tbsp soy sauce or tamari.. 1 tsp maple syrup
• 50 g raw cashew nuts.. Salt and black pepper to taste
• #Sides;
• 150 g brown or white rice, cooked.. Fresh mixed salad leaves
• Shredded carrot, cherry tomatoes, beetroot strips, sesame seeds
• Lemon wedges (optional)

👩‍🍳 Instructions

1. 1

   Prep & sear tofu: Pat the pressed tofu completely dry. Heat olive oil in a pan over medium‑high heat. Fry the tofu pieces for 3–4 minutes on each side until golden and firm. Remove and set aside.

2. 2

   Build the sauce: In the same pan, add onion and cook until soft, then stir in garlic, ginger, curry powder, and turmeric. Cook for 1 minute until fragrant. Add carrot, zucchini, and bell pepper; sauté for 3–4 minutes.

3. 3

   Simmer: Pour in coconut milk, vegetable stock, soy sauce, and maple syrup. Bring to a gentle simmer, then return the tofu to the pan. Add half the cashews, cover, and cook for 10–12 minutes until vegetables are tender and sauce has thickened slightly. Season to taste.

4. 4

   Finish: Toast the remaining cashews in a dry pan for 2 minutes until golden. Fluff the cooked rice and arrange on plates. Spoon the tofu and curry over the rice, scatter with toasted cashews.

5. 5

   Serve: Plate up with a fresh dressed salad alongside, and add lemon wedges if desired. Enjoy warm.