Dry tofu for 15min using kitchen towels.
Cut salmon into smaller pieces and marinate in salt, pepper, turmeric, chilli and parsley leaves for 30 minutes.
Chop carrot, garlic, white onion, red onion and chilli peppers.
Cut tofu into smaller pieces and marinate in salt, pepper, turmeric, chilli and parsley leaves for 30 minutes.
After 30 minutes, put tofu into freezer for 15 minutes.
Preheat pan with coconut oil and fry salmon and tofu for 15 minutes.
Add chopped carrot, garlic, white onion, red onion, chilli peppers and whole mushrooms.
Fry all together for another 10minutes, stir every couple of minutes.
Add coconut milk and curry powder, optionally you can add more salt, pepper, turmeric, chilli and parsley leaves.
Add apple cider and stir for 5 minutes.
Transfer to bowls and serve.
Enjoy!