Tomato Green Curry Mushroom Stew (Vegan, Gluten-free, Refined Sugar-free)

A few weeks ago I received some healthy dressings and sauces from Mekhala Living, including some sesame ginger sauce, my favorite coriander ginger sauce and some green curry paste. I love using the coriander ginger sauce for kale salad and the super fragrant sesame ginger sauce for zoodles or pasta salad 🙂 And for the green curry paste, I made this Tomato Green Curry Mushroom Stew for dinner the other day using some sourdough purple sweet potato tortilla as the “bowl”.


2 tortilla wraps (you can use any kind you have in hand, here I used the sourdough tortilla wraps from Sourdough Diary )
1 bowl cherry tomatoes
1/2 bowl tofu sheets (chopped)
1 bowl mushrooms (chopped)
2 Tbsp tomato paste
1 tsp dried basil
1 tsp coconut sugar
1 tsp apple cider vinegar
1 Tbsp coconut amino (or liquid amino)
1 Tbsp pizza seasoning
1 tsp garlic powder
1 Tbsp Mekhala Living green curry paste


  1. Heat a non-stick pan under medium heat. Add the halved cherry tomatoes into the pan and then add 1 cup of water.
  2. Allow the tomatoes to simmer for 5-10 minutes in the pan until the tomatoes are soften and water has reduced. The mixture should resemble that of tomato paste.
  3. Add dried basil, coconut sugar, coconut amino, pizza seasoning, garlic powder, curry paste and tomato paste to the pan, stir to combine all ingredients.
  4. If the mixture is too thick, add 1/2 cup of water. Then, add in the chopped mushrooms. Sautéed for around 5 minutes or until the water has reduced.
  5. Lastly, add the chopped tofu sheets and slightly stir so that each tofu sheets are immersed in the tomato mixture.
  6. Turn off the heat and divide it into the tortilla bowls.
  7. Top with your choice of veggies and toppings. Here I used kale salad and sauerkraut.
*For the tortilla bowls, I simply place the tortilla wraps onto an inverted muffin tray and bake them for around 15 minutes until crispy.


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