This Curry Bowl With Miso “Cod” is so healthy, warming and nutrient packed for your body. Try it and I can promise you that you are going to fall in love!
If you are looking for a dish that is rich, creamy and light at the same time, then you must try this Curry Bowl with Miso “Cod” (made with tofu!), it is so delicious and super filling!
This dish may seem complicated to make, but its actually not, it just has a bit more ingredients and different cooking methods than my other recipes on this blog, but I can promise you that its totally worth it!
HOW TO MAKE THIS CURRY BOWL WITH MISO “COD”?
TIP: Always have all of the ingredients prepared, so that you don’t miss an ingredient!
- Slice and cut the vegetables and roast in oven until fork tender and that’s it! I am using pumpkin, eggplant, carrot and broccoli, but this is a great way to use up any leftover vegetables you have in the fridge!
- The vegan fish is the most complicated part of this dish, because I wanted it to make it look like fish, but you can totally skip it and just marinade the tofu by itself without the nori or rice paper! Broil for 5-8 minutes and that’s it!
COOKING IN THE POT: Curry!
- Sautee onion and garlic until browned and stir in tomato and curry powder. Cook for another 5 minutes. Add in broth, cashew or coconut milk, spices and simmer for 15 minutes and blend in a blender!
Before we get cooking, let’s learn about the ingredients in this dish and just how it can effect our body from both beneficial and “things to watch out for” point of view.
DISCLAIMER ALERT! All of my posts are not intended to treat or override the decision to see your personal doctor or physician. I strongly advise everyone to discuss any serious condition or to your medical health provider. Everything I say and write are all based on personal experience and through reading materials provided by medical professionals. I believe everyone’s body is unique and there’s no one miracle diet or medicine for everyone! I am here only to provide and share knowledge I have learned from the general holistic wellness point of view. All of the information and recipes that I am providing are safe for majority of people. All of the information listed can be found through the reference
- Relieves symptoms of menopause.
- High in fiber.
- Improves gut health.
- High in fiber and anti-oxidants.
THINGS TO KNOW:
- If you are allergic to soy, then omit the fish and make the curry with roasted vegetables! It tastes just as good!
- If you are watching calorie intake, then swap out the cashew with light coconut milk.
Kubala, Jillian M. “9 Surprising Benefits of Curry Powder.” Healthline, 31 Jan. 2020, http://www.healthline.com/nutrition/curry-benefits.
“—.” WebMD, 27 Aug. 2019, http://www.webmd.com/food-recipes/benefits-tofu.
Curry Bowl With Miso “Cod” (Vegan+GF)
- 2 block of firm tofu, cut into fish filet shape.
- 1 sheet of rice paper, cut into 4 strips
- 1 sheet of nori, cut into 4 strips
Miso "Cod" Marinade
- 5 tbsp sake
- 5 tbsp mirin
- 3 tbsp gluten free soy sauce
- 6 tbsp brown sugar
- ⅓ cup miso paste
- ¼ pumpkin, peeled and sliced
- ¼ eggplant, sliced
- ¼ broccoli, cut into florets
- 2 carrot, sliced
- 2 tbsp olive oil
- salt and pepper
- 1 onion, sliced
- 2-3 garlic cloves
- 1 tomato, sliced
- 80 g curry powder
- vegetable stock
- 1½ cup presoaked cashew or light coconut milk
- 2 tbsp sesame seed
- 1 tbsp paprika powder
- Combine all of the marinade ingredients together in a pan or large bowl.
- Drain and pat dry tofu. Cut tofu block in half. Carve out a fish filet shape (or like a rainbow shape!) and surface slice the fish (to imitate layers, but its totally optional!) Use the left over unused tofu for stir fry dishes!
- On the top of the fish (the curvy part), place nori strips on the top, and top with soaked rice paper on top. (this is optional!) If the rice paper is not sticking, take 1 tbsp of corn starch with 3 tbsp of water, mix and dip the soaked rice paper in it before placing it on top of the nori. Repeat with the rest of the other three filet.
- Place the "cod" into the marinade and rest for 30 minutes.
- Broil the miso "cod" for 5-8 minutes in a foil lined pan. (I recommend cooking it after the vegetables, since they take longer, but the oven is also already heated!)
- Preheat oven to 400°F.
- Slice and cut all of the vegetables and place on a lined baking pan, season with salt and pepper, olive oil and roast for about 40 minutes or fork tender.
- If using cashew, presoak the cashew for at least 6 hours.
- In a large pan, sautee onion and garlic until caramelized, about 8-10 minutes. Stir in tomatoes and cook for another 2 minutes.
- Stir in curry powder, sautee until fragrant and add in broth. bring to boil and simmer for 10 minutes.
- Now, stir in the cashew/light coconut milk, sesame seeds and paprika powder. Mix until combined.
- In a blender, blend in batches until creamy. Pour back into a pot and keep warm.
- To assemble, place rice on a plate or bowl, and scoop some curry, top with roasted vegetables and miso cod.
- You can also use other types of vegetables for roasting. This is a great way to use up any left over veggies!
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