Sweet Potato Tofu Curry

 

Citrus from our Pastamore Meyer Lemon Oil takes this vegetarian curry to another level. Finished off with chopped peanuts and fresh cilantro, this tasty recipe with be sure to impress.

Ingredients:         Makes 4 servings

1 14 oz container extra firm tofu, drained

1 can lite coconut milk

.5-1 cup water

2 Tbsp Pastamore Meyer Lemon Oil

1 large shallot

1 yellow bell pepper

1 red bell pepper

2 medium sweet potatoes

2 cloves garlic, minced

1 thumb-sized piece fresh ginger

1.5 Tbsp green curry paste

.25-.5 cup chopped fresh cilantro

As garnish roasted peanuts, chopped

To taste salt and black pepper

As needed cooking spray

 

Directions:

1. Rinse bell peppers and remove skin from shallot. Thinly slice shallot and cut bell peppers into ¼” wide strips. Poke holes in sweet potatoes and cook in microwave until soft. Allow sweet potatoes to cool and cut into bite-sized pieces.

2. Heat a large non-stick pan on the stove or pot on the stove over medium-low/medium heat. Once hot, coat with cooking spray. Add the shallot and cook until translucent. Add the garlic and mix well. Allow the garlic to cook for 1-2 minutes or until lightly browned.

3. Add bell peppers to the pan. Cook for 3-5 minutes stirring often.

4. Heat a large non-stick pan on the stove over medium heat. Dry tofu using a towel. Cut down the middle length-wise, and then cut into ¼” wide pieces. Add half of the tofu to the dry pan. Season to taste with salt and black pepper. Cook until bottom side is browned. Flip and season second side with salt and pepper. Cook until browned. Remove from pan and repeat with remaining tofu.

5. Add the curry paste and Pastamore Meyer Lemon Oil to the cooking bell peppers. Allow to cook for 1-2 minutes and mix well. Add the coconut milk to the pan along with .5-1 cup water and cooked sweet potatoes. Bring to a boil and reduce to a simmer.

6. Add the cooked tofu and cook to desired sauce thickness. Remove from heat, add the cilantro, and mix well.

7. Serve over rice or cauliflower rice and garnish with chopped peanuts.

Basil Parmesan Breakfast Hash

Looking for a delicious side for your breakfast? Look no further. This recipe pairs hearty potatoes with sweet bell peppers and our awesome Pastamore Basil Parmesan Olive Oil. This dish is finished with a perfect crunch from the pine nuts. If you are looking to speed up the cooking time, bake the potatoes in the microwave and then brown in the pan.

Ingredients:       Makes 4 servings

4 russet potatoes

2 cups mini bell peppers

1 large shallot

2 Tbsp Pastamore Basil Parmesan Olive Oil

3-4 leafs fresh basil

¼ cup toasted pine nuts

To taste salt and black pepper

As needed cooking spray

 

Directions:

1. Wash potatoes and bell peppers. Cut potatoes into small cubes and cut bell peppers in half from top to bottom. Remove stem and seeds from bell peppers. Thinly slices shallot.

 

2. Heat a large non-stick pot or pan on the stove over medium-low/medium heat. Once hot, coat with non-stick spray and add potatoes. Cook until potatoes are al dente.

 

3. Add bell peppers and shallot to the pan. Cook until all vegetables are tender. Reduce heat and add Pastamore Basil Parmesan Olive Oil and pine nuts. Season with garlic powder and to taste with salt and black pepper.

 

4. Mix well and serve. Thinly slice fresh basil for garnish.