Vegan Curry with Tofu

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This Vegan Curry with Tofu brings gourmet Indian flavors to your dinner table in under 45 minutes! A creamy plant-based curry with warming Indian spices, nutrient-dense cauliflower and spinach, and protein-packed tofu. Boiling previously frozen tofu makes it remarkably chewy and almost meaty!
Prep 15 mins
Cook 25 mins
Total 40 mins
5 from 46 votes

This Vegan Curry with Tofu is the perfect cozy but wholesome Indian-inspired meal to make on a weeknight.

It’s always great to have a vegan curry recipe in your back pocket, and this one features gourmet Indian flavors but comes together in about 40 minutes. It’s creamy and indulgent, yet made with protein-packed tofu and nutrient-dense cauliflower and spinach, and loaded with antioxidant-rich spices, like curry leaves, turmeric, and cumin.

Thanks to a couple of tricks, the tofu has a remarkable chewy and almost meaty texture but takes just a few minutes to prepare. If you’ve got some extra time, you can try the crispy tofu option, which features buttermilk tofu battered in a mixture of bread crumbs and spices, then pan-fried until golden and crispy (so good!).

Whichever version you make, you’re guaranteed to a delicious but nourishing restaurant-quality meal that’ll please the whole family.

vegan curry with tofu in a white plate with naan and cilantro on brown surface

How to make this Vegan Curry (step-by-step photos)

This vegan curry with tofu fuses earthy and warm spices (cumin seeds and turmeric) with pungent spices (curry leaves and mustard seeds) with subtly sweet warming spices (cinnamon and nutmeg). The result is a well-balanced, full-flavored curry. It can be made spicy or mild (go easy on the serrano peppers), and it gets its a luxurious creaminess from full-fat coconut milk.

Make the curry

Gather your ingredients!

overhead view of all ingredients.

Heat the oil in a large sauté pan over medium-high heat. Add the cumin and black mustard seeds. Shake the pan or stir frequently, 45-60 seconds.

Add the garlic, ginger, and serrano peppers. Cook for 90 seconds, stirring frequently.

Add in the ground spices—turmeric, coriander, paprika, nutmeg, and cinnamon—and curry leaves. Cook for 30 seconds, stirring frequently.

Pour in the coconut milk, scraping up any browned bits. Add the tomato sauce and sugar.

Stir to combine and rapidly simmer for 3 minutes. Add the cauliflower florets, salt, and pepper, and spoon the curry over the florets.

Cook the tofu

While the cauliflower curry is simmering, boil the cubed tofu in a pot of well-salted water for 2 minutes. Drain well. Simmer, covered, for 12-13 minutes, stirring occasionally, until cauliflower is fork-tender.

Note: if you want to make the crispy tofu option, the step-by-step instructions are at the end of this section.

defrosted and boiled tofu cubes in a green bowl.
look how spongy the tofu gets after being defrosted and then boiled!

When the cauliflower is fork-tender, add in the chopped spinach and garam masala to the curry.

Stir until spinach is wilted. Nestle in the cooked tofu and add the cilantro and lemon juice.

Stir to coat the tofu, then take off the heat.

Indian spiced vegan curry with tofu and cauliflower in a frying pan.

Can I use crispy tofu in this curry?

Yes! If you have a little extra time and want to take this curry to the next level, make the crispy pan-fried tofu instead of the boiled tofu.

If you choose this method, batter the tofu before starting on the curry. Once you’ve added the cauliflower to the curry, you can start cooking the tofu.

Stir together the lemon juice and plant milk for the buttermilk. Combine the ingredients for the breading in a bowl. Chop your defrosted tofu into 3/4″ cubes (2 cm cubes).

Pour the buttermilk over the tofu and carefully toss to coat with a spatula.

Working in batches, use a slotted spoon to shake off excess milk from the tofu and transfer it to the breading and coat thoroughly. Set aside the breaded tofu on a large plate.

Repeat this process until all the tofu is coated.

Heat the oil in a large nonstick frying pan over medium-high heat. Add the tofu in a single layer and cook for 10-12 minutes, flipping the cubes occasionally, until deeply golden brown.

Add the fried tofu to the finished curry, along with the cilantro and lemon juice. Toss to coat.

Tips for making this Vegan Curry with Tofu

Use previously frozen and defrosted tofu, if you can

Cooking Tip: When you freeze tofu, it changes its molecular structure. A lot of its water is removed, making it spongier, bouncier, and more porous. This, in turn, makes the tofu chewier and meatier when you cook it.

In this particular recipe, freezing the tofu makes reminiscent of chicken(!) and absorbs the flavors of the curry really well.

Plus, freezing tofu is super easy. I always freeze at least one block of tofu when I come home from the grocery store. That way I can always use defrosted tofu when I need to.

To freeze tofu: Stick your block of tofu (still in the packaging) in the freezer for 8 hours, or longer.

To defrost tofu, you have a few options:

  1. Leave it in the fridge. It will take 1-2 days to defrost, depending on how long you froze the tofu.
  2. Defrost on the countertop for up to 2 hours, then return to the fridge to continue thawing. When thawing on the countertop, you can also leave the tofu in a bowl or pan of warm water to speed things up.
  3. Defrost in the microwave. Run the tofu under water until you can slide it out of its packaging. Then place it in a shallow bowl and microwave on high in 1- or 2-minute intervals until thawed (might take 8-12 minutes).

That said, if the timing doesn’t work out or you forgot to freeze some tofu, it’s still tasty with regular tofu; the texture isn’t as chewy though.

Adjust the spice level to your tolerance.

The curry calls for 2 serrano peppers, which produces a medium-to-spicy curry, depending on the size and freshness of the peppers. For a mild heat, use just one pepper and remove the membranes. For a moderate heat, use one pepper but keep the seeds in.

Remove excess buttermilk when breading the tofu.

If you’re making the crispy tofu option, use a slotted spoon to transfer the tofu from the buttermilk to the breading, getting rid of excess milk before adding it to the breading. If you skip this step, the breading can get too wet and crumbly, making it difficult to adhere to the tofu.

vegan curry with tofu in a white plate with naan and cilantro on white tiled surface.

Frequently Asked Questions

Should I boil the tofu or make the crispy fried tofu?

Both versions are delicious, but the crispy-pan fried tofu makes this curry even better. It adds more textural dimension, as well as additional flavor from its spiced breading. But, it takes an extra 25ish minutes, so for most weeknight dinners, I’d make the boiled tofu version.

If it’s the weekend or you have some extra time, give the crispy pan-fried version a try (photo below). white bowl with vegan curry with tofu over white rice, with lemon wedges and cilantro on a brown backdrop

Is there a substitute for coconut milk?

Other plant-based milks aren’t creamy or rich enough to really work well in a curry, so only substitute I’d recommend is a homemade nut cream. You can check out my comprehensive post on cashew cream here.

I’d recommend using 3/4 cup raw cashews to 1 cup water, with a pinch of salt and a squeeze or two of lemon juice. Be sure to soak the cashews beforehand (overnight; or do a quick soak by covering with boiling water and boiling for 15 minutes).

If you can’t have cashews or coconut, then I’d suggest a full-fat unsweetened oat milk, but it will have a less creamy consistency.

How do you store and reheat this vegan curry? Can you freeze it?

Once cooled, store leftovers in an airtight container in the fridge for up to 5 days.

This curry, like many curries, thickens after resting. I like to reheat it in a saucepan over medium heat, adding a few splashes of plant-based milk to thin it out a bit and stirring until warmed through. Any unsweetened plant-based milk is fine.

You can freeze this curry, though the texture will be a little different. When reheating, add a few splashes of plant-based milk to add more moisture and finish with some fresh lemon juice.

What should I serve this curry with?

Rice! Traditionally, Indian curries are served over white basmati rice, but it’s also great over brown rice.

This would also go great with some vegan naan.

Can I add more vegetables to this curry?

Sure! You can increase the amount of baby spinach and/or sauté some onions or carrots after toasting the cumin and mustard seeds.

Is this vegan curry gluten-free?

Yes, as long as you make the boiled tofu option.

The crispy tofu option contains panko bread crumbs, though you can replace them with gluten-free panko. Or, you can use a crunchy cereal like crispy rice cereal or corn flakes and crush them in a food processor or by hand. If you are strictly vegan, be sure to use certified vegan cereals, as the name brand varieties are usually fortified with animal-based Vitamin D3.

Where can I find curry leaves? Are they essential?

You can find curry leaves at Indian grocery stores, spice shops, and online at Amazon or Kalyustan’s. I use dried curry leaves for convenience, but if you have fresh leaves, use half the amount.

I LOVE the flavor of curry leaves and highly recommend keeping them in your spice cabinet. They release an exquisite aroma when briefly toasted in oil. They add extra flavor to the curry, so keep the leaves in (they’re edible).

If you can’t get them, just omit them because there’s no flavor substitute for curry leaves. You could, however, add a teaspoon of Madras curry powder for extra flavor.

More Delicious Indian-Inspired Recipes

vegan curry with tofu in a white plate with naan and cilantro on white tiled surface.

If you love this Vegan Curry with Tofu, please give it a rating and review below! And of course, tag me with your remakes on Instagram!

Vegan Curry with Tofu

5 from 46 votes
This Vegan Curry with Tofu brings gourmet Indian flavors to your dinner table in under 45 minutes! A creamy plant-based curry with warming Indian spices, nutrient-dense cauliflower and spinach, and protein-packed tofu. Boiling previously frozen tofu makes it remarkably chewy and almost meaty!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Course: Dinner
Cuisine: Indian-Inspired
Diet Vegan
Serving size: 4

Ingredients

Curry

  • 2 tablespoons avocado oil or neutral-flavored oil of choice
  • 1 teaspoon cumin seeds
  • 1 teaspoons black mustard seeds (can sub brown mustard seeds)
  • 6 cloves garlic, minced
  • 2- inch piece fresh ginger, minced or grated
  • 1 to 2 serrano peppers, diced*
  • 1 teaspoon ground turmeric
  • 1 teaspoon coriander
  • 1 teaspoon sweet or hot paprika
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon nutmeg
  • 10 dried curry leaves
  • 1 (13.5-ounce/400 mL) can full-fat coconut milk
  • 1 (8-ounce/227g) can tomato sauce
  • 1 tablespoon organic cane sugar or coconut sugar
  • 1 small cauliflower head, cut into small florets (450 to 500g florets)
  • 1 teaspoon kosher salt
  • Freshly cracked black pepper to taste
  • 1 (14-ounce/400g) block of extra-firm tofu, previously frozen and defrosted**
  • 2 teaspoons sea salt (or 4 tsp Diamond Crystal kosher salt)
  • 1 1/2 teaspoons garam masala
  • 3 to 4 cups (45-60g) baby spinach, chopped
  • ½ tablespoon freshly squeezed lemon juice
  • 1 cup (16g) cilantro leaves and tender stems, chopped

For Serving

  • Cooked white or brown rice, or flatbread of choice

Instructions

  • Make the curry. Heat the oil in a 12-inch sauté pan over medium-high heat. Once hot, add the cumin and mustard seeds and cook until popping and cumin seeds start to turn golden, 45 to 60 seconds. Add the garlic, ginger, and serrano peppers, and cook for 90 seconds, stirring frequently. Add the turmeric, coriander, paprika, cinnamon, nutmeg and curry leaves and cook for 30 seconds.
  • Deglaze the pan by pouring in the coconut milk, scraping up any browned bits with a spatula. Add the tomato sauce and sugar and bring to a rapid simmer. Stir occasionally and simmer for 3 minutes.
  • Add the cauliflower, salt, and pepper, and spoon the curry over the cauliflower. Cover the pan with a lid and adjust the heat to maintain a decent simmer. Cook for 12 to 13 minutes, opening the pan to stir occasionally, until thickened a bit and the cauliflower is fork-tender.
  • While the cauliflower is simmering, prep the tofu.
    Bring a large pot of water to a boil.
    Drain the defrosted tofu. Holding it over the sink, squeeze out as much excess water as you can without squishing or breaking it apart. You may want to wrap it in a dish towel, as it can get cold.
    Slice tofu vertically into 4 slabs. Take a few paper towels or clean dish towel and gently press down on the tofu slabs to remove more water.
    Slice each slab in half, lengthwise, so you have 8 vertical slabs. From there, chop the tofu into ¾-inch cubes (about 48 cubes for a 14-ounce block).
  • Boil the tofu. Once the water is boiling, add 2 teaspoons sea salt (or 4 tsp Diamond Crystal kosher salt).
    Use a slotted spoon or spider tool to lower the tofu into the boiling water. Once the water comes back to a boil, boil the tofu for 2 minutes. Scoop out the tofu using the slotted spoon and drain well.
  • Assemble. When the cauliflower is tender, add the garam masala and spinach to the curry. Stir to combine and briefly cook until the spinach is wilted. Nestle the boiled tofu into the curry and toss to combine. Turn off the heat, stir in the lemon juice and cilantro, and season to taste with salt as needed. Serve over rice or with flatbread.

Notes

*2 serrano peppers with the membranes is quite spicy. For mild heat, use 1 and remove the membranes; for moderate heat, use 1 pepper with the membranes; for spicy, use 2 peppers with membranes. 
**For the best texture, I recommend using previously frozen and defrosted tofu: it makes it chewier, bouncier, spongier, and meatier. For instructions on how to do this, check out the “Tips” section in the blog post. 

Calories: 380kcal | Carbohydrates: 27g | Protein: 21g | Fat: 26g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 1197mg | Potassium: 2156mg | Fiber: 10g | Sugar: 8g | Vitamin A: 20901IU | Vitamin C: 139mg | Calcium: 314mg | Iron: 12mg

Crispy Pan-Fried Tofu

5 from 30 votes
Tofu cubes are coated in plant-based buttermilk, then dredged in a crispy spiced breading, and pan-fried until golden brown and crunchy. When nestled in the curry, they take on an almost chicken-like texture (thanks to using previously frozen tofu!).
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Course: Side Dish
Diet Vegan
Serving size: 4

Ingredients

  • 1 (14-ounce/400g) block of extra-firm tofu, previously frozen and defrosted*
  • 1/2 cup (120 mL) plant-based milk of choice
  • 1 teaspoon lemon juice or apple cider vinegar
  • 1/4 cup (30g) arrowroot powder**
  • 1/4 cup (17g) panko bread crumbs***
  • 3 tablespoons nutritional yeast
  • 1 teaspoon onion powder
  • 1/4 teaspoon turmeric
  • teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • Freshly cracked black pepper
  • 2 tablespoons avocado oil or neutral-flavored oil of choice

Instructions

  • Drain the defrosted tofu and press it for 10-15 minutes. You can use a tofu press, or wrap the tofu in towels and weigh it down with something heavy (cast iron skillet, your heaviest cookbook with a few cans of beans on top, etc.). 
    Once pressed, slice tofu vertically into 4 slabs, then slice each slab in half, lengthwise, so you have 8 slabs. From there, chop the tofu into ¾-inch cubes (about 48 cubes for a 14-ounce block).
  • In a measuring cup or small bowl, whisk together the plant milk and lemon juice.
    In a shallow bowl, combine arrowroot, panko, nutritional yeast, onion powder, turmeric, cayenne, salt, and several cracks of black. Set an empty large plate next to these bowls.
  • Pour the milk over the tofu and carefully toss to coat with a spatula. Working in batches, use a slotted spoon to shake off excess milk from the tofu**** and transfer the tofu to the breading and coat thoroughly. Set aside the breaded tofu on the large plate.
  • Heat the oil in a 12-inch nonstick frying pan over medium-high heat. Wait a few minutes for the oil to get hot. Then arrange the tofu in a single layer as much as you can. Cook for 10 to 12 minutes, flipping every few minutes, or until deeply golden brown on both sides.
  • Follow Step 6 in the above recipe card "Crispy Pan-Fried Tofu", except use this crispy tofu instead of the boiled tofu.

Notes

*For the best texture, I recommend using previously frozen and defrosted tofu: it makes it chewier, spongier, and meatier; helps it crisp up more; and allows it to absorb more flavor in the buttermilk and breading. For instructions on how to do this, check out the “Tips” section in the blog post. 
**I don’t recommend substituting arrowroot with cornstarch (it adds a chalky taste). 
***Panko is not gluten-free. If you are gluten-free, check out the FAQ section. Also check the ingredients, as some panko brands add egg or milk. 
****It’s important to get rid of excess milk before adding the tofu to the breading. If you skip this step, the breading can get too wet and crumbly, making it difficult to adhere to the tofu. 

Calories: 142kcal | Carbohydrates: 15g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 431mg | Potassium: 284mg | Fiber: 2g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg

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65 comments on Vegan Curry with Tofu

  1. Amber

    5 stars
    This was phenomenal, especially the crispy-pan fried tofu! I think I’ll be making that tofu often even just to top salads. I followed the recipe to a T with the exception of the nutmeg which I was out of, but it was still wonderful. Excited to try it with the nutmeg next time! Thanks for another homerun recipe, Nisha!

    1. Support @ Rainbow Plant Life

      Amber, So glad to hear you loved this recipe!

  2. Laura

    5 stars
    This was delicious! I do have a question though, when/why did you start adding nutrition information? I only found your site a couple months and was very moved and happy to read your explanation as to why you don’t include calories on the recipes…

    1. Support @ Rainbow Plant Life

      Hi there Laura, we are glad to hear you loved the curry! We started adding nutrition information to the blog for SEO purposes. In order to reach a larger audience, this was one of the improvements we decided to make. We tried to add the nutrition facts in a more inconspicuous place, so people who didn’t go looking for it wouldn’t automatically be confronted with them.

  3. Megan

    5 stars
    Incredible! I tried this with the crispy tofu and can’t stop thinking about how delicious this turned out. Thank you for another amazing recipe that makes me feel chef-y!

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Megan!

  4. Paige

    5 stars
    This recipe, like all of your recipes, is absolutely amazing! I made the crispy tofu to add to the curry and it was unbelievable! Nisha, your recipes always hit it out of the park. Your website is my go-to for vegan recipes. Keep up the awesome work!!

    1. Support @ Rainbow Plant Life

      Paige, So glad to hear you loved this recipe!

  5. Lyndsay B

    5 stars
    There are no Serrano peppers or curry leaves around here and I don’t have a freezer but it was yummy anyway. It reminded me of the curry sauce in British chippys (a quality one). I would’ve never thought to boil tofu but it worked.

    1. Support @ Rainbow Plant Life

      Lyndsay, So glad to hear you loved this recipe!

  6. Madison

    5 stars
    This was absolutely delicious and easy to make! Great depth of flavor, and the boiled tofu is such a great texture! Thank you!!

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Madison!

  7. Amy S

    5 stars
    This was so delicious! Never tried boiling my tofu before but it was so yummy. Thanks!

    1. Support @ Rainbow Plant Life

      Awesome, Amy. Thanks for your comment and for taking the time to review!

  8. Brenda

    5 stars
    This recipe was absolutely amazing! I made this for Sunday dinner and both my husband and I LOVED it. I went for the crispy pan-fried tofu option, and while it definitely took some time to make, it was absolutely worth it! Thanks for another wonderful, flavor-packed recipe!

    1. Support @ Rainbow Plant Life

      Awesome, Brenda. Thanks for your comment and for taking the time to review!

  9. Marcin

    5 stars
    Thank you for another fantastic recipe! Made this for dinner tonight (with crispy baked tofu) and both my boyfriend and I loved it.

    1. Support @ Rainbow Plant Life

      Marcin, So glad to hear you two loved this recipe!

  10. Lily

    5 stars
    Just made this with crispy pan-fried tofu. So delicious. Thank you so much for sharing this recipe.

    1. Support @ Rainbow Plant Life

      Awesome, Lily. Thanks for your comment and for taking the time to review!

  11. Bethany

    Hey Nisha, this recipe sounds amazing! I want to make this and bought most of the ingredients but am having a hard time finding the dried curry leaves. I checked at two different Asian grocers near me as well as a spice shop and have had no luck. Any chance those can be replaced with curry powder, or would that give a totally different flavor?

    1. Support @ Rainbow Plant Life

      Hi Bethany, you can also find them online at either Amazon or Kalyustan’s. If you can’t get them, just omit them because there’s no flavor substitute for curry leaves. You could, however, add a teaspoon of Madras curry powder for extra flavor. Enjoy!

      1. Joan B

        Curry (aka sweet Neem) is easy to grow if you can get your hands on a seedling. It’s marvelous fresh. You might inquire at your local Indian grocery or maybe on Facebook.

  12. Klara

    Hello, Nisha! One question – do you need to drain the defrosted tofu if you’re going to boil it right afterwards?

    1. Nisha

      Hi Klara, you do want to drain it, yes. I provide instructions for pressing it afterwards since the tofu still has a good amount of water in it, but you can probably skip the full pressing step and just squeeze the tofu gently with some towels to get rid of some water and then proceed to cut it and boil it.

    2. Support @ Rainbow Plant Life

      Hi Klara, you’ll want to drain it before slicing so you can get even cubes! Plus, draining it helps make room for the salted boiling water to absorb into it, which gives it more flavor :)

  13. Yoav Morahg

    5 stars
    OMG Nisha….. this is SO good!!!! The complexity of the flavor, the tofu using the thawing process… wow! This is my new favorite dish I can cook. Thank you as always!!!!

    1. Support @ Rainbow Plant Life

      Yoav, So glad to hear you loved this recipe!

  14. Chris

    5 stars
    Phenomenon!! This is super tasty. Many thanks.

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Chris!

  15. Jak

    5 stars
    This was delicious, but I hesitated on the “1 tablespoon” of salt… I can’t remember the last time I saw a recipe call for that much salt. I ended up doing about 2/3 of a tablespoon, and still felt it was a little bit over-salted. Any chance that was meant to be 1 teaspoon?

    1. Nisha

      Hi Jak, most of the salt doesn’t permeate the tofu and ends up getting drained off (it’s kind of like heavily salting your pasta water), but thanks for letting us know. We will double check our notes :)

  16. Madison

    5 stars
    Loved this! Flavors were on point (as usual with a Nisha recipe) and I love that it’s healthy and quick too. We have extra leftover so it will probably be lunch tomorrow. Thanks, Nisha!!

    1. Support @ Rainbow Plant Life

      Awesome, Madison. Thanks for your comment and for taking the time to review!

  17. Dorota

    5 stars
    I love the idea with boiling thawed tofu! So many possibilities! I wonder if it will work in the Indian spinach dish with the white cheese cubes that I miss since I’ve become vegan.

    1. Support @ Rainbow Plant Life

      Hi Dorota, yes! We have the recipe for vegan palak paneer here: https://rainbowplantlife.com/vegan-palak-paneer-with-tofu/, we hope you get to try it!

  18. Jul

    5 stars
    Wow, this is really, really good and well rounded! Switched the vegetables to zucchini and eggplant, very tasty.
    I love your spice mixes in general. The recipes I‘ve tried so far are absolutely perfect and give me new ideas how to combine spices to get to these superdelicious meals. Thank you!

  19. Deb Z

    Can we sub something else for coconut milk which is a HIGHLY saturated fat?
    Not into eating that but your recipe looks terrific.

    1. Nisha

      Hi there, I include an option for replacing the coconut milk in the frequently asked questions section!

  20. Deb

    I don’t consume any type of sugar or sweetener, or any flour-like products. Can these recipes be made without the sugars and flours?

    1. Nisha

      Hi Deb, the sugar is there to balance the spicy and acidic flavors, but you could probably omit it. The original recipe with the boiled tofu option does not contain any flour-like products (only the crispy baked tofu option has flour-like products).

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