#vegan Archives » Kay's Clean Eats

Peanut Butter Oat Bars

Peanut Butter Oat Bars are the most delicious chewy vegan bars around! This recipe is kid-friendly, healthy, and uses natural sugar (hey coconut sugar)!

Happy Monday, let’s have a cookie bar! These Peanut Butter Oat Bars are not your average cookie bars, these are healthy and delicious. Made with wholesome ingredients these will be your new favorite bars. 

I have not had much of a sweet tooth this pregnancy, but even not pregnant I am not much of a sweets gal. I would say I’m team savory all the way, but like an occasional sweet here and there. I will admit chocolate and peanut butter happens to be my favorite and these bars have both those ingredients in them!


I tested these bars 2 ways, and they are best served chilled and cut much easier cold. I added chocolate chips to mine but they can easily be swapped out for berries or nuts. The chilling time is very important as it helps maintain the perfect gooey texture. Store these bars in the fridge for a quick and delicious sweet treat!  

Love easy and healthy treats, also try:

Yield: 12 bars

Peanut Butter Oat Bars

Peanut Butter Oat Bars

Peanut Butter Oat Bars are the most delicious chewy vegan bars around! This recipe is kid-friendly, healthy, and uses natural sugar (hey coconut sugar)!

Prep Time 10 minutes
Cook Time 30 minutes
Cooling 1 hour
Total Time 1 hour 40 minutes

Ingredients

  • 2 large ripe bananas, mashed
  • 1/2 cup peanut butter
  • 1/3 cup coconut sugar
  • 2 1/2 cups quick oats
  • 1/4 cup hemp seeds
  • 1/4 cup apple sauce
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 cup milk, I used almond
  • 1 cup chocolate chips
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 350 degrees F, and line a 9 x 13-inch baking dish with parchment paper.
  2. In a large bowl mash the bananas, add in peanut butter, coconut sugar, oats, hemp seeds, apple sauce, cinnamon vanilla extract, baking powder, salt, and chocolate chips, combine till mixed.
  3. Pour in almond milk and combine till ingredients are mixed and sticky.
  4. Pour the batter evenly into your prepared baking dish and bake for 30 minutes.
  5. Chill bars for 15 minutes and place in the fridge for 45 minutes before slicing and serving. Store leftover bars in the fridge for up to 12 days.

Notes

The chilling time is very important as it helps maintain the perfect gooey texture. Store these bars in the fridge for a quick and delicious sweet treat.

Sweet Potato & Lentil Salad

Sweet Potato & Lentil Salad is the perfect balanced meal with delicious flavor. This plant-based meal is great as a side dish but filling enough to be the main dish.Sweet Potato & Lentil Salad

 I can not get enough of this sweet potato & lentil salad! It has been so easy at lunchtime, I eat it with some tortilla chips, so so good! I love a meal that tastes delicious and makes you feel good too! After all, it’s always a good idea to bulk up on your vegetable intake! Sweet Potato & Lentil Salad

This sweet potato and lentil salad is packed with protein and great flavor. I used pre-steamed lentils, which I picked up from trader joes so this dish came together in 15 minutes. It is perfect for meal prep too! If you are saving it for the week or using it as meal prep I recommend avoid avocado when serving to avoid browning.

Sweet Potato & Lentil Salad

Sweet Potato & Lentil Salad is a great dish to bring to your next potluck or BBQ, I find that people love and prefer healthy and delicious sides! The vinaigrette has a southwest lime flavor, it is truly so dang delicious!! You can serve this with your favorite protein side, but this plant-based dish is so filling and full of protein, truly perfect on its own!

Love healthy and easy recipes also try:

If you make this dish make sure to leave a review and tag me on Instagram! I love to see what you guys make!

Yield: 5 servings

Sweet Potato & Lentil Salad

Sweet Potato & Lentil Salad

Sweet Potato & Lentil Salad is the perfect balanced meal with delicious flavor. This plant-based meal is great as a side dish but filling enough to be the main dish.

Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes

Ingredients

  • 2 cups sweet potatoes, peeled, cubed and steamed
  • 1 cup quinoa, cooked
  • 1/3 cup white onion, diced
  • 2 cups steamed lentils
  • 1 cup corn kernels
  • 1/2 cup cilantro leaves, diced 
  • 1 avocado, pitted, peeled and cubed 

Vinaigrette

  • 2 limes, juice of
  • 4 tbsp avocado oil
  • 1 garlic clove, minced
  • 1 tsp agave
  • 1/4 tsp chili powder
  • 1/4 tsp cumin
  • 1 tsp salt 

Instructions

  1. Combine all sweet potato & lentil salad ingredients in a large bowl.
  2. Add all vinaigrette ingredients to a small bowl and whisk together.
  3. Pour vinaigrette over salad and toss till combined. Serve salad cold, and store in the refrigerator. Enjoy!

Veggie Spring Rolls with Crispy Tofu

These Veggie Spring Rolls are loaded with crisp & colorful veggies, vegan friendly, and the perfect snack, appetizer, lunch, or dinner! These are so healthy and delicious. 

veggies spring roll with crispy tofu

These veggie spring rolls are the perfect meal to make when it’s hot out. There is nothing that pleases my tastebuds more than peanut dipping sauce, I can not get enough of it. So maybe the reason I love spring rolls so much is the peanut dipping sauce.. ha! The sauce is easily adjustable to your flavor preference. I like mine a little spicy so I adjust the recipe by adding more chili garlic paste.

veggies spring rolls

The recipe uses lots of veggies and will make you feel so good after eating it. 

veggies spring rolls

Love easy vegan meals also try:

Yield: 6 servings

Veggie Spring Rolls with Crispy Tofu

Veggie Spring Rolls with Crispy Tofu

These Veggies Spring Rolls are loaded with crisp & colorful veggies and making eating healthy so good!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 package of rice paper rounds
  • 1 avocado, thinly sliced
  • 1 cucumber, thinly sliced
  • 2 carrots, julienned or grated
  • 1/2 cup purple cabbage, thinly sliced
  • Cilantro, to taste
  • Basil, to taste
  • Mint, to taste

Crispy Tofu

  • 8 ounces of tofu, drained and water pressed out
  • 2 tbsp sesame oil

Peanut dipping Sauce

  • 1/3 cup peanut butter
  • 2 tsp soy sauce, can sub tamari or coconut aminos
  • 2 tsp lime juice
  • 2 tsp agave
  • 1/2 - 1 tsp chili garlic paste 
  • 3-4 tsp hot water to thin

Instructions

  1. Heat a large skillet over medium-high heat and cut pressed tofu into strips. Add sesame oil to the pan and flash fry all sides of tofu till golden brown, about 5 minutes. Remove from pan and set skillet aside.
  2. Soak rice paper sheets in warm water until soft, no longer than 1 minute. Do this 1 at a time or they will all stick together.
  3. Lay rice paper sheet out on a clean surface, place a small amount of each ingredient in the center. You can play with different combinations, use what you like. This is the same technique as making a burrito.
  4. Fold both sides over the filling and gently roll it up. Serve with peanut sauce or your favorite dipping sauce and enjoy!
  5. To make almond butter dipping sauce combine all ingredients till smooth.

Notes

Almond butter can be subbed in for peanut butter dipping sauce.

Taco Spiced Cauliflower & Potatoes + Sauce

Sheet Pan Taco Spiced Cauliflower & Potatoes are the best plant-based filling to any Mexican dish! Serve it over a salad, in tacos or a burrito bowl, this plant-based recipe is a filling and hearty addition to any meal!

Last week we had a vegan week, it was sporadic and random decision but a very fun challenge in the kitchen! We do eat a lot of plant-based meals as we used to be vegans and this girl loves her veggies. However if I can preach one thing to you its balance, it looks different for everyone and I truly believe it has changed my life for the better! Sheet Pan Taco Spiced Cauliflower & Potatoes is one of those easy dishes you just throw together and it pretty much goes with anything!

Sheet Pan Taco Spiced Cauliflower & Potatoes

I think a lot of the times when trying to eat more plant-based there is a lot of imitation meat substitutes purchased. And I am just going to shoot straight … they can taste pretty dang bad. Not to mention all the chemicals, the bottom line is the majority of them are made with many other additives not including plants. I always prefer real food, like cauliflower and potatoes.

How to Make Sheet Pan Taco Spiced Cauliflower & Potatoes 

This recipe requires very little prep and no actual active cooking time! 

  • Start by chopping your small cauliflower head into even size florets. Bite-size pieces are best, try to make the same size for even cooking. 
  • Wash, peel, and dice potatoes into bite-size pieces.
  • In a large bowl, combine cauliflower, potatoes, avocado oil, taco seasoning, and salt. Toss it all together and transfer to a baking sheet. Roast for 25-30 minutes, tossing halfway through or until veggies are done. Cooking time can vary depending on the size of veggies.

For the Creamy Cashew Cilantro Sauce

I use this sauce on a lot of different foods, over my delicious burrito bowls or my morning eggs.

  • In a blender add soaked cashews, jalapeño, cilantro leaves, cumin, chili, salt, lime juice, lemon, garlic, and water. Blend till smooth, store in the refrigerator. 

Serving Ideas

Taco Spiced Cauliflower & Potatoes go great in tacos with your favorite toppings, burrito bowls, on top of a salad, or as a side dish. We love ours with Instant Pot Pinto BeansPico de Gallo, white rice, avocado, and a hearty drizzle of either creamy cashew cilantro sauce or Chipotle Cashew Cream, yum!! I’m hungry now, haha!

 

Looking for more plant-based meals also try:

Yield: 5 servings

Sheet Pan Taco Spiced Cauliflower & Potatoes

Sheet Pan Taco Spiced Cauliflower & Potatoes

Taco Spiced Cauliflower & Potatoes are the best plant-based filling to any Mexican dish! Serve it over a salad, into tacos or a burrito bowl, this recipe is a filling and hearty addition to any meal!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

For the Sheet Pan Taco Spiced Cauliflower & Potatoes

  • 5 cups cauliflower florets, cut into bite-size pieces, 1 small head cauliflower
  • 4 cups russet potatoes, peeled and diced into bite-size pieces
  • 3 tbsp avocado oil
  • 1 1/2 tbsp taco seasoning
  • 1/2 tsp salt

For the Cashew Cilantro Cream

  • 1 cup cashews, soaked overnight and rinsed
  • 1 tsp jalapeño, a small thumb 
  • 1/2 cup cilantro leaves
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp salt, or more is desired
  • 1 lime, juice of
  • 1/2 tbsp lemon juice
  • 1 garlic clove
  • 1/2 cup of water, or more as needed

Instructions

Sheet Pan Taco Spiced Cauliflower & Potatoes

    1. Preheat your oven to 400 degrees F.
    2. Start by chopping your small cauliflower head into even size florets. Bite-size pieces are best, try to make them even sizes for even cooking. 
    3. Wash peel and dice potatoes into bite-size pieces.
    4. In a large bowl, combine cauliflower, potatoes, avocado oil, taco seasoning, and salt. Toss it all together and transfer to a baking sheet.
    5. Roast for 25-30 minutes, tossing halfway through or until veggies are done. Cooking time can vary depending on the size of veggies. Enjoy!

    Cashew Cilantro Cream

    1. Add all ingredients to your blend and blend on high till smooth. Taste adjust salt if needed. Store in the refrigerator in an airtight container.

Cashew Date Bars

Cashew Date Bars are a healthy and easy recipe. They are the perfect energizing grab-and-go snack that is vegan, gluten-free, and refined sugar-free. 

Need a quick healthy snack, these Cashew Date Bars are absolutely perfect. These bars are seriously so easy to make and store great in the fridge. You can have a healthy snack all week that also satisfies your sweet tooth. Before COVID lockdown I would eat one of these before my cycle class for energy! So dang delicious and easy to digest. 

So now that we have established how easy these are to make, let’s go over the ingredients you will need to make Cashew Date bars.

  • Medjool dates ( the softer gooey ones are best)
  • cashew butter ( can sub almond or peanut butter)
  • 1/2 cup sunflower seeds
  • 1/4 cup hemp seeds
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • salt

These are wholesome and easy ingredients. Some optional add-ins would be.

  • chocolate chips
  • dried cherries or any dried fruit

 

Love health snacks, also try Blueberry Protein Oatmeal Cups and The Best Almond Flour Banana Muffins.

Yield: 8 Bars

Cashew Date Bars

Cashew Date Bars

Cashew Date Bars are and healthy and easy recipe. They are the perfect energizing grab-and-go snack that is vegan, gluten-free, and refined sugar-free. 

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 1 cup Medjool dates, pitted
  • 1/2 cup cashews
  • 1/2 cup cashew butter
  • 1/2 cup sunflower seeds
  • 1/4 cup hemp seeds
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 tbsp toasted sesame seeds  

Instructions

  1. Lightly spray a 9 x 5-inch loaf pan with cooking spray then line it with parchment paper for easy removal.
  2. To a food processor add dates, cashew butter, cashews, sunflower seeds, cinnamon, vanilla extract, and salt.
  3. Pulse ingredients till dough-like texture forms, there will be some chunks intact.
  4. Press mixture evenly into loaf pan and sprinkle with sesame seeds.
  5. Refrigerate for 1 hr, then cut bars into squares. Store in refrigerator.

Creamy Cashew Dressing {Vegan & Paleo}

Creamy Cashew Dressing is easy to make with just a few simple ingredients. This dressing brings the most simple dishes to life, it is vegan, gluten-free, and refined sugar-free.

I love sauce, dips, spreads I pretty much need it on everything I eat. Cashew based dressing is my favorite, I also love Chipotle Cashew Cream!! I love to put Creamy Cashew Dressing on my salads, buddha bowls, and roasted veggies. You can dump this dressing on just about any savory bowl and it will be delicious! I seriously love all sauces but this one I make the most.

So today was a clean out the fridge day and roast all the veggies about to wilt over and die. We are usually pretty good at eating our veggies especially me, but my first trimester and veggies were not blending well. I had to stick to soups and smoothies to eat my veggies, thankfully were out of the trimester! Now in the second, I want nothing more than buddha bowls and big fresh salads, but still loving my carbs too, ha!

How to make Creamy Cashew Dressing 

 

This is a very easy recipe to make. Add all ingredients to your blender and blend till smooth and creamy! I use a Vitamix which also heats the dressing little so I chill mine in the fridge before eating. Keep the dressing stored in the fridge for up to 1 week in a sealed jar. 

Love amazing dressings, you must also try Chipotle Cashew Cream and Vegan Basil Cream Sauce!

Yield: 6 servings

Creamy Cashew Dressing {Vegan & Paleo}

Creamy Cashew Dressing {Vegan & Paleo}

Creamy Cashew Dressing is easy to make with just a few simple ingredients. This dressing brings the most simple dishes to life, it is vegan, gluten-free, and refined sugar-free.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 cup soaked cashews, drained and rinsed
  • 2  garlic cloves
  • 2 tbsp lemon juice
  • 1 tsp maple syrup
  • 1/4 cup avocado oil
  • 1 tsp apple cider vinegar
  • 1/2 cup filtered water
  • Salt to taste

Instructions

    1. If you have not soaked cashews overnight, place cashews in boiling hot water and let soak for 15 minutes, then drain thoroughly.
    2. Place cashews, garlic, lemon juice, maple syrup, avocado oil, apple cider vinegar, and salt in a high-speed blender.
      Blend on high, and slowly add in the water, scrape down sides as needed. Blend till smooth and creamy, about 30 seconds to 1 minute.
    3. You can serve immediately or refrigerate. Leftovers will keep in the fridge for 1 week.

Notes

Prep time does not include soaking the cashews, I recommend you do this the night before or flash soak them in hot water for 15 minutes.

Healthier Hawaiian Macaroni Salad

Healthier Hawaiian Macaroni Salad is the perfect side dish for any BBQ or Luau! Made with 5 ingredients this creamy lighted up and vegan-friendly macaroni salad is sure to hit the spot. 

Not only did this Healthier Hawaiian Macaroni Salad get the family approval, my kids asked for it the next day! I served it with my Easy Hawaiian Chicken recipe and it truly was the perfect pair. 

This recipe is perfect to bring to a BBQ or have on its own. It stores great in the fridge for up to 5 days, the kids love a bowl for snack time or lunch. Healthier Hawaiian Macaroni Salad does not skimp on flavor it is absolutely delicious!

4 Simple Ingredients for Healthier Hawaiian Macaroni

  •  dry macaroni pasta
  •  shredded carrots 
  •  grated onion 
  •  vegan mayo, or sub regular mayo
  • salt and pepper to taste

That is all you will need to create this delicious macaroni salad!

 

Love easy and healthy side dishes, also try Nutted Wild Rice Pilaf, Mexican Quinoa Salad, and Easy Greek Pasta Salad.

Yield: 4

Healthier Hawaiian Macaroni Salad

Healthier Hawaiian Macaroni Salad

Healthier Hawaiian Macaroni Salad is the perfect side dish for any BBQ or Laua! Made with 5 ingredients this lighted up creamy macaroni salad is sure to hit the spot. 

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1 1/2 cup dry macaroni pasta
  • 1/2 cup shredded carrots 
  • 1 tbsp grated onion 
  • 1/2 cup vegan mayo, or sub regular mayo
  • salt and pepper to taste

Instructions

Cook macaroni according to package, about 10 minutes. You want it softer than al dente. Strain pasta and rinse with cold water to stop cooking. Let chill in the refrigerator.

Add mayo to your chilled macaroni and mix well. Stir in carrots and onion. Season with salt and pepper. Enjoy!

Can be made 24 hours ahead of time and stored in the fridge for 4-5 days.

Delicious Vegan Chocolate Pudding

Vegan Chocolate Pudding is so creamy and rich! Made with 4 ingredients and so decadent one would have no clue this is gluten-free, dairy-free, and refined sugar-free.

This week has been a whirlwind, to say the least. My opinion has always been clear, better to be safe than sorry. There is a lot of uncertainty with the Covid-19 virus which has created absolute hysteria in our area. I was able to hit the markets earlier this week and I did not hoard a thing, I got shelf staples that were available and waited in a 40 min checkout line. The number of people and the panic all around me gave me the absolute worst anxiety. Trying to shift my focus to do things I love, like creating Vegan Chocolate Pudding!

vegan chocolate pudding

This vegan chocolate pudding is made from shelf staples! Let me tell you it is so amazing!! It could be used as a pudding, mousse, and tart filling! Personally I love it with a little drizzle of peanut butter and granola, unreal! 

Love healthy desserts, try The Best Vegan Dark Chocolate Tart and Sweet Potato Pie Parfait!

Yield: 4

Vegan Chocolate Pudding

Vegan Chocolate Pudding

Vegan Chocolate Pudding is so creamy and rich! Made with 4 ingredients and so decadent one would have no clue this is gluten-free, dairy-free, and refined sugar-free.

Prep Time 5 minutes
Additional Time 4 hours
Total Time 4 hours 5 minutes

Ingredients

  • 1/2 cup cashews, soaked overnight
  • 1 15.5 oz can coconut cream
  • 1 tsp vanilla extract
  • 3 tbsp cacao powder
  • 1/4 cup agave
  • pinch of pink salt

Instructions

  1. Place all ingredients into a highspeed blender. Blend till combined and smooth.
  2. Transfer to a Tupperware container and refrigerate for 4+ hours, or until it sets into a smooth velvety texture. Enjoy!

No-Bake Vegan Peanut Butter & Jelly Cheesecakes

These No-Bake Vegan Peanut Butter & Jelly Cheesecakes are so creamy and delicious. Naturally sweet and easy to make this is soon to be your new favorite vegan cheesecake. 

Hello guys! Happy Thursday, shall I say home stretch to the weekend!! And this weekend make yourself some time to make these EPIC No-Bake Vegan Peanut Butter & Jelly Cheesecakes! My kids and I officially moved this up to our favorite no-bake dessert.  

Peanut butter and jelly a childhood favorite. The combination is easily one everyone loves. Who doesn’t love a dessert that is good for you and taste great!

How To Make No-Bake Vegan Peanut Butter & Jelly Cheesecakes 

Let’s start with the cashews they must be soaked. I can not emphasize soaking the cashews enough, if you do not the flavor will be quite off tasting. I like to soak them overnight however you can flash soak them. 

How To Flash Soak Cashews

  1. Place cashews in a small pot and cover with water. 
  2. Bring water to boil. Cover and remove from heat.
  3. Soak cashews for 15-20 minutes. Drain, and your good to go!

Okay so now that we have established how important it is to soak your nuts lets move on, haha!

  1. If you are not using a silicone mini cake mold, oil and line a muffin tin with parchment cups.
  2. To make the crust, place all ingredients in a food processor, and process until crumbs and starting to hold together. If curst doesn’t hold together when squeezed add a few teaspoons of water and blend.
  3. Press a spoonful into the bottom of your cake slots. 
  4. To make the filling, combine everything but the berries, beet powder (optional) and peanut butter. Blend in a high-speed blender till smooth.
  5. Divide into 2 bowls.
  6. Add one back into the blender with the peanut butter, blend till combined and pour back in the bowl. 
  7. Add the other bowl of filling to the blender (no need to rinse) with the berries and beet powder (optional). Blend till combined and smooth. 
  8. Drop a spoon full of each filling over your prepared crust. Repeat till cake slots are full. 
  9. Place the cheesecakes in the freezer for 4hours, or until they set.
  10. Remove from the freezer, un-mold and
  11. Melt chocolate chips and drizzle over tops of cheesecakes, because cakes are cols the chocolate will harden quickly.
  12. Store leftovers in the freezer. 

Picture Steps:

Crust

Base Cheesecake:

Peanut Butter Cheesecake:

Jelly  Cheesecake:

Love healthy desserts, also try Sweet Potato Pie ParfaitsFruit Pizza with Peanut Butter WhipVegan Sweet Potato Brownies, and Raw Vegan Chocolate Strawberry Tart.

Yield: 8

No-Bake Vegan Peanut Butter & Jelly Cheesecakes

No-Bake Vegan Peanut Butter & Jelly Cheesecakes

These No-Bake Vegan Peanut Butter & Jelly Cheesecakes are so creamy and delicious. Naturally sweet and easy to make this is soon to be your new favorite vegan cheesecake. 

Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes

Ingredients

Crust

  • 1 cup raw pecans
  • 1/8 cup coconut oil
  • 10 pitted medjool dates 
  • 1/2 tsp vanilla extract 
  • pinch of pink salt

Cheesecake

  • 1 cup cashews, soaked overnight (for best results), drained and rinsed
  • 1/4 cup agave
  • 1 cup canned coconut cream
  • 1 tsp vanilla extract
  • 1/4 cup peanut butter 
  • 8 raspberries
  • 2 strawberries 
  • 1/2 tsp beet powder (optional)

Chocolate Coating

  • 1/3 cup dark chocolate chips

Instructions

  1. If you are not using a silicone mini cake mold, oil and line a muffin tin with parchment cups.
  2. To make the crust, place all ingredients in a food processor, and process until crumbs and starting to hold together. If curst doesn't hold together when squeezed add a few teaspoons of water and blend.
  3. Press a spoonful into the bottom of your cake slots. 
    To make the filling, combine everything but the berries, beet powder (optional) and peanut butter. Blend in a high-speed blender till smooth.
  4. Divide into 2 bowls.
  5. Add one back into the blender with the peanut butter, blend till combined and pour back in the bowl. 
  6. Add the other bowl of filling to the blender (no need to rinse) with the berries and beet powder (optional). Blend till combined and smooth. 
  7. Drop a spoon full of each filling over your prepared crust. Repeat till cake slots are full. 
  8. Place the cheesecakes in the freezer for 4 hours, or until they set.
  9. Remove from the freezer and un-mold.
  10. Melt chocolate chips and drizzle over tops of cheesecakes, because cakes are cold the chocolate will harden quickly.
  11. Store leftovers in the freezer. 

Easy Tofu and Vegetable Curry

Easy Tofu and Vegetable Curry is a simple and healthy recipe bursting with flavor. Have this delicious meal out in 20 mins from start to finish!

Easy Tofu and Vegetable CurryThere is nothing like a warm bowl of curry on a chilly day. I don’t know what is going on with me but I can not get enough of this Easy Tofu and Vegetable Curry. Literally I’ve eaten this 4 times in the past week!! My curry cravings are crazy, funny thing is that I never actually liked curry till 6 months ago! Maybe I am just making up for the lost time. 

This dish has mild spice and is bursting with the most delicious cozy flavor. Serve it with some warm rice or naan and you got yourself the best meal ever! My love for curry lately is crazy, haha! The best part for me is it is that Easy Tofu and Vegetable Curry is a quick, nutritious and delicious meal!  I can have dinner on the table in 20 minutes!

A FEW RECIPES NOTES

  • Use Veggies You Like in this Easy Tofu and Vegetable Curry: Broccoli, bok choi, peas, peppers, and eggplant would all be great additions!
  • Rice: curry goes excellent with rice, rice noodles, and naan. 

Love curry, also try  15 – Minute Chickpea Curry and Quinoa.

If you tried this Easy Tofu and Vegetable Curry please let me know how you liked it by leaving a rating and comment below! Be sure to follow along on InstagramPinterest, and Facebook for all the delicious things happening around here!

Yield: 4

Easy Tofu and Vegetable Curry

Easy Tofu and Vegetable Curry

Easy Tofu and Vegetable Curry is a simple and healthy recipe bursting with flavor. Have this delicious meal out in 20 mins from start to finish!

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 2 tbsp avocado oil
  • 14 oz tofu, extra firm cut into cubes
  • 1 shallot, diced
  • 2 carrots, diced
  • 1 zucchini, diced
  • 4 cups cauliflower florets
  • 3 garlic cloves, minced
  • 3 tsp ginger, crushed
  • 1 1/2 tbsp curry powder
  • 1/2 tbsp turmeric powder
  • 15 oz coconut milk, canned
  • 1 cup vegetable broth
  • Salt & Peper to taste

Instructions

  1. Heat avocado oil in a skillet on medium-high heat. Add in tofu and cook each side 1-2 minutes, until golden and crispy.
  2. Transfer tofu to a separate bowl and add in the shallot and cauliflower. Cook for 1 minute. Then add in carrots, zucchini, garlic, and ginger let cook for another 3-4 minutes.
  3. Add in the rest of the ingredients. Mix everything together till well combined. Add back in tofu and bring the curry to a simmer.
  4. Taste and adjust if needed, remove from heat and serve immediately.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 283Total Fat: 24gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 244mgCarbohydrates: 12gFiber: 5gSugar: 4gProtein: 11g