Vegan Shio Koji Keema Curry
Hello everyone. My name is Yoshiki Ito; I’m an expert on Japanese fermented food.
I will introduce traditional Japanese fermented foods derived from Koji and 100% plant-based Japanese cuisine on this channel.
I love tofu so much that I made a gluten-free Vegan full-course meal with tofu.
Today’s weekend Shojin cuisine is 【Tofu Keema Curry 】.
Have you ever felt heavy in your stomach after eating curry?
This curry, which is free of all animal foods and does not use pangent vegetables, does not make your stomach heavier at all.
I myself studied this curry and was surprised at how light it was when I first ate it!
During the holiday season, which continues to feast, we want to entertain our loved ones with healthy food.
Enjoy this curry by sprinkling it on rice, mashed potatoes, or wrapping it in lettuce.
So it’s perfect for party menus！
This recipe is helpful in the upcoming Holiday-season when there are many parties such as Thanksgiving.
The dish is a gluten-free vegan. In addition, I don’t use pungent vegetables.
This is because onions, garlic, chinese chive, shallot, and scallions are prohibited in Shojin cuisine.
By bringing out the original taste of vegetables and using Shio Koji, which has a rich flavor, you can make delicious curry without using meat and onions.
How to make Shio Koji.
I myself didn’t think I could make curry without garlic or onions.
However, as long as you get the hang of it, anyone can easily make it delicious in a short time.
Please give it a try!
The recipe is listed at the bottom. You can also print it out.
Please see my You Tube video for more details.
（November 28, 2021 Online new video.）
Vegan Tofu Shio Koji Keema Curry
Equipment
- Kitchen knives
- cutting boards
- frying pans
Ingredients
- 300 g Canned Tomatoes
- 250 g Thick fried tofu
- 150 g Water
- 50 g Mushrooms
- 50 g Eringi mushrooms
- 50 g Shimeji mushrooms
- 80 g Red bell pepper
- 80 g Carrot
- 100 g Potato
- 【Spice】
- 1 tsp Cumin powder
- 1 tsp Garam masala
- 0.5 tsp Turmeric
- 2 tsp Cumin seed
Instructions
- Cut carrots, potatoes, paprika, mushrooms, and thickfried tofu into small pieces.
- Put cumin seeds in a frying pan and heat. When you hear a crackling sound, add carrots, potatoes, paprika and mushrooms andstir-fry.
- Cover and cook for a while, and then give it a stir. This is called “steam stir-fry.” Repeat the process about sixtimes.
- When the vegetables are cooked, add thick fried tofu and stir-fry gently.
- Add cumin powder, garam masala and turmeric and mix. Add tomatoes, water and salted koji and heat until almost allof the liquid is gone.
- It's done. Please give it a try!