Tofu Mushroom Curry In A Ginger Mustard Sauce

Tofu Mushroom Curry In A Ginger Mustard Sauce Recipe

By Brand New Vegan


8 oz white mushrooms sliced

2 inch piece of ginger grated

1 package firm tofu cubed

1 red bell pepper diced

2 Tbls corn starch

1 cup water

1 Tbls dijon mustard

1 tsp soy sauce low sodium variety

1/4 tsp ground pepper

1/4 tsp red chile flakes

1/8 tsp salt

1 tsp sesame seeds

1 Tbls honey or sweetener of choice


1Combine the corn starch and water. Whisk until there's no lumps remaining. Add mustard, soy sauce, salt, pepper, and chile flakes. Whisk thoroughly and set aside.

2Heat the honey in a non-stick pan until it liquifies. Add in sesame seeds and stir until bubbly.

3Add in chopped red bell pepper and saute over medium high heat until softened

4Add in grated ginger and saute until softened and aromatic

5Add in mushrooms and cook for a couple of minutes until softened

6Stir in tofu and cook for a minute to combine

7Slowly stir in sauce and cook over medium low heat until thickened.

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