Vegan curry with tofu and potatoes

Vegan Curry w/ Tofu & Potatoes

  • 16 oz extra firm tofu, cut into 2-inch cubes
  • 3 tsp coconut oil
  • 3 tbsp Kingston blend
  • 4 potatoes, cut into 1-inch cubes
  • 3 cups vegetable stock


  1. In a pan, heat oil over medium heat, add tofu pieces and fry until each side turns golden-brown. Transfer the pieces to a separate plate and set them aside.
  2. Add vegetable stock, Kingston blend and potatoes to the pan and bring the mixture to a boil.
  3. Then turn the flame low and simmer for 10 minutes. Add tofu cubes back into the curry and bring to a boil.  Simmer for a few minutes until the tofu is reheated.
  4. Garnish and serve!