Habanero Parsley Tofu Curry Casserole

Habanero Parsley Tofu Curry Casserole is a spicy and savory fusion dish with a smooth texture. Yes, you heard it right. I made this baked curry with the beautiful hot habanero peppers, healthful parsley herbs and protein rich tofu baked in a cheesy sauce and topped with hearty bread crumbs.

Calories: 216 ; Fat: 10g ; Carbs: 18g ; Protein: 15g

Course Main Course, Side Dish

Cuisine fusion, glutenfree, vegan

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 216kcal

Author Gunjan

Ingredients

2 whole habanero peppers (deseeded)
1/4 cup raw cashew nuts
1/2 cup baby carrots
2 cup unsweetened coconut milk (tetra pack)
1/2 cup water
2 tbsp nutritional yeast
1/2 tsp salt
pinch of sugar
1 tbsp lemon juice
1/4 cup fresh parsley (chopped)
1 14oz pack extra firm tofu (chopped)

Instructions

In your blender combine habanero peppers, cashew nuts, baby carrots, coconut milk, water, nutritional yeast, salt, and sugar and lemon juice. Then, blend it well until the sauce is smooth.
In the meanwhile preheat oven at 350 degree Fahrenheit and prepare an 8 inch rectangle/square baking pan by spraying cooking oil.
Then place the tofu in it and pour habanero sauce over it. Next, fold in chopped parsley and evenly spread the entire dish in the pan so it cooks properly.
Lastly, spread bread crumbs evenly to cover the casserole.
Thereafter, place the baking pan in the bottom rack of the oven and let it cook for 40 minutes or until the bread crumbs turns golden brown and you see bubbles forming in the curry.
Now, take it out and pair it with quinoa/steamed rice. Also, adjust salt if required.

Notes

It’s a spicy dish so if desired you can do some variations as per your taste – if you are aware of habanero peppers and like its hot flavor of it then follow the recipe as is. Just adjust the salt before serving as per your taste.
If you are new to habanero peppers then make sure to deseed it by wearing gloves in your hands. Reduce the pepper to one instead of two. Increase the sugar to ¼ tsp and carrots to ¾ cup. The gravy might thicken a little which is totally fine. Also, adjust the salt as per your taste.

Nutrition

Calories: 216kcal