VEGAN INDIAN TOFU-MUSHROOM-CURRY | easy dinner with friends


30min

Ingredients for 4 meals:


sesame oil

1,5 cup of basmati rice

3 cups of water

salt


coconut fat

1 big Onion

400g unprocessed tofu

salt

200g mushrooms (shiitake or champion)

2 glasses of RAPUNZEL "milde Curry Sauce - vegan"


2 avocados

1 bunch of fresh parsley




How to make it:


Heat up a pot with 2 tablespoons of sesame oil and roast the rice gently until it´s glassy. Meanwhile boil the water and add it and 1/2 teaspoon of salt. Cook the rice until you can´t see water on top (about 15 min). Then switch off the hotplate and leave the rice pot there until you´re ready to serve.


Heat a pan with 1,5 tablespoons of coconut fat, slice the onion and the tofu and fry it with a little bit of salt for a view minutes. Wash and slice the mushrooms and add them (don´t mix them under the onion and tofu, just put it on top), then put a lid on the pot and stew everything for at least 5 min. Durring that you can slice or dice the avocados and chop the parsley. When you now lift the lid, the mushrooms should have lost water already and there should be a lot of steam. Then mix up everything and let it stew for further 3 min. While that, you can put dishes on the tabel or throw the food waste in the trashcan. Now you can add the curry sauce and mix everything (I can really recomend the one from RAPUNZEL - btw. I´m not sponsored by RAPUNZEL nor I´m a brand ambassador). When it´s boiling again, it´s ready to serve.


Now place everything on the table so all can help themselfes.

GOOD ApPETITE.

About me.

My name is Maximilian Brandl, I´m 20 years old and professional cyclist at Lexware Mountainbike Team.

I was U19 vice world champion in 2015 and won Germanys 3rd U23 world championships medal ever.

Since 2015 I´m based in Freiburg in the south-west of Germany and since then I´m vegan aswell.

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