Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, eggplant tofu with coconut milk cream. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Eggplant Tofu with Coconut Milk Cream is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Eggplant Tofu with Coconut Milk Cream is something that I’ve loved my whole life.
Brown the eggplant on all sides Add the coconut milk and water to the pot, bring it to a boil and stir, scraping the bottom for any stuck So I did one can of coconut milk and one can of coconut cream and only added water as needed after.. Chinese eggplant, Thai eggplant, snake/long bean, tomato, soybean tempeh, coconut milk Sayur lodeh is Indonesian vegetable stew in coconut milk. Like its cousin, sayur asem, sayur lodeh has As long as you have the ingredients to prepare the spiced coconut milk broth, you can create your own.
To begin with this recipe, we must first prepare a few components. You can cook eggplant tofu with coconut milk cream using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Eggplant Tofu with Coconut Milk Cream:
- Prepare 3 eggplants
- Get 4 tofu
- Get 1,5 cup or 2 cup unsweetnesd shredded coconut
- Get 3 cayenne pepper (chopped finely)
- Take 1 tsp salt
- Get 1 garlic
- Make ready 2 red onions
- Take 1 tsp coriander
- Get 4 cup water
More coconut milk or stock or cream, since mine resulted in very little sauce compared to the picture. I'm not a tofu lover, but I'm on plant based now, and I fell in love with tofu. "Eggplant is much more versatile than many people realize," Rachael Hartley, R. D., certified intuitive eating counselor and owner of Rachael Hartley Nutrition, tells SELF. This is one I came up with during National Vegetarian Week as a lightly spiced and simple way of making a balanced, Indian light supper.
Steps to make Eggplant Tofu with Coconut Milk Cream:
- Coconut milk: Heat water, but don't boil. It should be hot, but not scalding then coconut in blender or Vitamix and add water. (If all water won't fit, you can add the water in two batches.)
- Blend on high for several minutes until thick and creamy. Pour through a mesh colander first to get most of the coconut out, and then squeeze through a towel or several thicknesses of cheesecloth to get remaining pieces of coconut out. If you have to split the water, put all the coconut that you strained out
- Cut eggplants and tofu into bite size then boil the eggplants and tofu
- Blend cayenne pepper, coconut milk, coriander, salt, garlic, onion. After blend it then mix with eggplants and tofu. Then heat it (but dont boil)
- Serve it with rice
You can tweak the recipe by changing the tofu for Quorn if you prefer. I used full fat coconut milk but you could also use the reduced fat if that is what you prefer. I enjoyed my coconut curry over basmati rice but you could also use cauliflower rice to make it low carb or any other grain you like. Heat a large pan over medium heat and add coconut oil, tofu and tamari or salt. A creamy, velvety Vegan Butter Chicken, where flavorful tofu cubes swim in a tasty Chickpeas, lentils, and even veggies like cauliflower, brussels sprouts, mushrooms, green peppers, eggplant Whatever you do, do not substitute the cashew cream with coconut milk.
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