Vegetable Tofu Curry

Ingredients

• 250 g Tofu
• 500 g tomatoes
• 1 stalk leeks
• 1 stalk Celery
• 2 shallots
• 2 Garlic cloves
• 400 g mung bean sprouts
• 2 tbsp plant oil
• 350 g full-fat yogurt
• 0.5 tsp turmeric
• 0.5 tsp cumin
• 0.5 tsp coriander
• 0.5 tsp caraway
• 0.5 untreated lemon
• Salt
• Pepper
• 2 tbsp chopped parsley

Instructions

1. 1.

   Drain the tofu and cut into cubes. Boil the tomatoes briefly, cool them, peel the skins off and quarter them. Wash and trim the leeks and celery, cutting both into wide strips. Peel and finely chop the shallots and garlic. Rinse the mung bean sprouts in a sieve under cold water and drain.

2. 2.

   Heat the plant oil in a pan and fry the tofu until golden. Add the shallots and garlic and sauté briefly. Then add the vegetables, sprouts, yogurt, and spices; bring everything to a boil once, cover, and simmer over low heat for about 10 minutes. While it cooks, zest the lemon and squeeze out its juice. Finally stir in the lemon zest, season with salt, pepper, and lemon juice. Sprinkle with parsley and serve.