Recipe: Tofu Vegetable Curry

By contributor Megan Stulberg

Suddenly it’s winter already in Toronto, but we might as well make the most of it and embrace being able to enjoy hot dishes once again!

This curry recipe provides comfort food at its finest:

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  • 2 tomatoes, diced
  • 1 standard package tofu, extra firm or pressed
  • 1 large sweet potato, baked and cut into cubes
  • 1 standard can light coconut milk
  • 2 cups white rice, cooked
  • 2 cups kale, fresh
  • 1/2 cup green peas, fresh or frozen
  • 1/4 cup gluten-free soy sauce
  • 2 tbsp curry powder
  • 2 tbsp nutritional yeast
  • 1 tbsp ginger powder
  • 1 tbsp dried basil
  • 1 tbsp dried oregano
  • 1 tbsp extra virgin olive oil
  • Dash of sea salt
  • Dash of black pepper


1. Wash, dry, peel and chop all vegetables accordingly.

2. Drain tofu and cut into small cubes. In saucepan, heat dash of olive oil until it sizzles. Flipping regularly, cook tofu with soy sauce and nutritional yeast until golden in colour and firm in texture. Set aside.

3. In large skillet on medium heat combine coconut milk, curry powder, oregano, basil, ginger and soy sauce. Bring to a boil.

4. Mix in green peas, kale and sweet potato. Stir regularly and continue cooking for 4-6 minutes until vegetables have tendered. Add tofu chunks to skillet and combine thoroughly. Add salt, pepper and any additional desired spices/ingredients.

5. Remove from heat. Serve on top of rice.

Makes 2 portions.

Easy Vegan Holiday Season: Day 8

By Megan Stulberg

What’s the point in making a healthy dessert from scratch for the holidays, and then ruining it by adding a bunch of food colouring? I personally don’t find anything remotely appealing that is covered in neon pink icing and rainbow sprinkles. Artificial food dyes are extremely bad for your body: many of the most commonly used artificial food colourings have been linked to potential cancer-causing chemicals and can trigger severe reactions in those with allergies. To read more about the dangers of food colouring, click here.

Just because you’re avoiding food dyes doesn’t mean your holiday meals have to look boring. Try using foods that are naturally vibrant in colour like I did:


The Perfect Christmas Day Lunch 

This is the perfect meal to serve midday on December 25th. It’s packed with nutrients, won’t leave you too full to thoroughly enjoy a hearty Christmas dinner, and is 100% colour appropriate!


  • 2 pieces of gluten-free bread
  • 1 avocado
  • 2 tbsp lemon juice
  • Dash of pepper
  • 2 stalks of celery, washed and cut
  • 3 tbsp peanut, almond or cashew butter
  • 1 handful raisins
  • 2 kiwis, peeled and cut
  • 8-10 strawberries


1) Toast the bread to desired brownness and set aside.

2) Combine avocado and lemon juice in bowl, mashing thoroughly into a basic guacamole. Spread evenly onto toast and add pepper.

3) Spread the nut butter onto each stick of celery and sprinkle raisins overtop. Why mess with the perfect snack?

4) Add fresh fruit to the plate. Chow down!

Serves 1, takes 5 minutes to make.

A good rule of thumb to remember is that the richer your food is in natural colour, the better it is for you. Here are some other fruits and vegetables that can easily be incorporated into your holiday meals:

  • Red options: Beets, cherries, cranberries, pomegranates, red grapes and red potatoes.
  • Green options: Asparagus, broccoli, kale, limes, spinach and zucchini.