Run Plant Based

Formerly The Raw Project - Running on a Healthy Vegan Diet

Tomato Curry Stir Fry

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Sunday already, where did this weekend go? It was a long day for me that started with a 5-mile run this morning since I’m officially training for another half-marathon in October – woohoo! But it was a tough run thanks to strong winds and just being a little tired from the stress of the week I guess. And it wasn’t a high raw day unfortunately, but it was a delicious day that included lots of veggies with a little comfort food mixed in. My grandma is still in the hospital, so I met up with my sisters and mom for lunch at Sugar Plum Vegan before visiting her. Seems like I’ve been going to Sugar Plum a lot lately and there’s nothing wrong with that. I love that my non-vegan family enjoys the food as much as I do, especially since the menu is always changing with unique, seasonal creations.

My sisters ordered the taco trio plate and it was a lot of food! One taco had tofu, one greens, and the other seasoned soy curls for a little variety with fresh veggies and beans and rice.

I’ve never worked with soy curls, but they looked fabulous in the taco.

In my non-vegan days, I was quite the fan of quesadillas. I blame the Taco Bell conveniently located in front of my high school for this love affair. I haven’t tried a vegan version yet, but new I just had to try the sweet potato quesadillas.

And they were awesome topped with a nacho-flavored cashew spread, and gooey Daiya shreds melted inside with sweet potato slices and a punchy tomato sauce. Exactly what I needed after my morning run. :-) Such a wonderful meal and chat time with family, the perfect perk-up we needed before the hospital visit. And it went well, she’s looking better and will hopefully get discharged this week. For 93, she’s doing very well and I hope I can be that lucky.

By dinner I was craving curry and had tomatoes to use up. I also had a chunk of Wildwood high protein tofu and craving a simple stir fry. I came across a lot of non-vegan tomato-curry sauces on my recipe search and ones that used way too many exotic ingredients, so I vegan-ized and merged a few to make my own sauce using a jalapeno from our garden to kick things up a bit.

Tomato Curry Stir Fry Sauce

  • 1 tbsp. coconut oil
  • 1 clove of garlic
  • 1 tbsp. curry powder
  • 3 medium tomatoes, chopped
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 tsp. fresh grated ginger
  • 1 small jalapeno pepper
  • 1 red bell pepper, rough chopped

Place all ingredients into a high speed blender and blend to a smooth texture. Pour over stir fry ingredients in a wok. Covers a 4-serving stir fry.

For the stir fry ingredients, I used:

  • 10 oz. chunk of high protein tofu, chopped
  • Broccoli
  • Chopped white onion
  • Sliced carrots
  • Chopped summer squash

But the sauce can used tempeh and just about any veggie combo.

I sauteed the onions and tofu in 2 tbsp. of coconut oil over medium-high heat until the tofu was golden and onions translucent.

Then added the rest of the veggies and stir fried for another 5 minutes and covered for 5 minutes to steam them.

And just poured the sauce in straight from the Vita-Mix stir-frying for another 3 minutes to thoroughly mix and coat the veggies and tofu.

The result was a gorgeous blast of color and flavor, curry blended very well with tomatoes and red pepper for a punchy red sauce.

It was a little spicy thanks to the entire jalapeno I dropped into the blender which I liked, but you might want to skip it or only use half if you’re not a spicy fan. :-)

Comments

  1. Oh look at the colorful, steaming bowl! The ginger is such a great addition to your sauce! You’ve inspired me to get creative with the summer veggies siting on my counter!