Curried Tofu and Peas

Curried Tofu and Peas


  • 2 pounds extra firm tofu, drained and cubed
  • 4 tablespoons olive or canola oil divided
  • 1 large onion, chopped
  • 2 red peppers, chopped
  • 1 large scoop of Better Than Bouillon Vegetable Base or McKay’s Chicken Seasoning (3 tablespoons or to taste)
  •  2 tablespoons minced garlic
  • 4 15 oz. cans coconut milk
  • 1 cup vegetable broth
  • 4 heaping tablespoons curry powder
  • 1/2 tablespoon dried parsley
  • Salt to taste
  • 1 teaspoon Black pepper to taste
  • 4-6 tablespoons Wondra Flour*
  • 4 cups frozen peas
  • Cooked Rice


1.         Drain and press water out of tofu. Cut tofu into cubes and marinate in a gallon plastic bag with 2 tablespoons olive oil, 2 tablespoons soy sauce 2 tablespoons corn starch and a variety of spices that you like, such as McKay’s Chicken Seasoning, coriander, onion and garlic powders, turmeric, curry powder and a little chipotle pepper powder. Use any combination you like. Let it marinate for 30 minutes or more.

2.         In a large nonstick skillet coasted with cooking spray, sauté tofu in 2 tablespoons of oil until lightly browned. Stir in one big scoop of Better than Bullion Vegetable Base or McKay’s Seasoning.  Remove and keep warm or use another skillet for Step 3.

3.         In the same skillet, sauté onion, garlic, and red pepper. Stir in coconut milk, vegetable broth, curry, salt, pepper, parsley and whisk in Wondra flour. Bring to a boil, reduce heat; simmer uncovered until sauce is slightly thickened about 10 minutes.  Stir in frozen peas, heat through and add tofu. Stir occasionally so sauce won’t stick to the pan.

3.         Serve with rice. Note: This recipe can easily be cut in half. 

*Only use if you like a thicker curry sauce.  This recipe is easily cut in half.