Japanese-inspired curry

Serves 4
Ingredients:

• 1 pack of Soyarie extra firm plain tofu
• 1 onion, thinly sliced
• 2 cloves of garlic, chopped
• 3 tablespoons of garam masala mix
• 1 teaspoon of cayenne pepper (add more if you want it spicier)
• 3 tablespoons of brown rice flour
• 2 tomatoes, cored and diced
• 2 cups of vegetable broth/water
• 1 apple, peeled, cored, and diced
• 1 ripe banana, peeled and thinly sliced
• 1 can of coconut milk
• 6 tablespoons of olive or canola oil
• 1 teaspoon of sea salt
• 1 teaspoon of ground black pepper

Directions:

1. Drain the liquid from the tofu package and cut it into 1-inch cubes. Set aside. 
2. Prepare the garlic, tomatoes, apple, and banana.
3. In a saucepan, heat the oil over medium heat.
4. Add the onions and salt, and sauté until golden brown, about 15-20 minutes. Add stock/water if they become too dry.
5. Add the garlic and mix with the onions.
6. Incorporate the garam masala, cayenne pepper and rice flour.
7. Add the tomatoes, apple, and banana.
8. Add the stock/water, bring to a boil, then simmer for about 20 minutes.
9. Add the tofu cubes and coconut milk.
10. Bring to a boil then simmer for about 15 minutes, stirring occasionally.
11. Season with extra sea salt and ground black pepper, to taste.
12. Serve the curry over roasted vegetables and rice.