Curry Coconut Tofu

Ingredients:


shan tofu (recipe under protein)
2 tbs onion powder
1/2 tsp salt
2 tsp dry parsley
2 tsp organic coconut oil
2 tsp grape seed oil
2 tsp curry powder
1 tsp turmeric powder
16 oz organic coconut cream
1 1/2 cup non-gmo coconut milk
1 tsp epice (recipe under dips and spreads)
1 medium onion diced
1 tbs fresh parsley finely chopped
salt to taste

Directions:

Preheat oven at 400 degrees. Cut tofu into cubes and season with onion powder, 1/2 tsp salt and dry parsley. Grease bottom of 2 baking pan with grape seed oil and bake until golden brown (about an hour). In a medium pot saute epice, onions under medium heat with coconut oil. Stir in turmeric and curry powder and let simmer about 3 minutes. Pour coconut milk and cream. Let simmer for 5 minutes. Add in baked tofu and stir. Simmer for 10 minutes. Add salt to taste and fresh parsley. Remove from heat and serve hot along with favorite grains. Enjoy!