Ingredients
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For the curry sauce:
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1 (400 g) block extra-firm tofu, drained and cut into small cubes
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1 (340 g) can full-fat coconut milk
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1 tbsp. brown sugar or coconut nectar
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1/2 tsp. white pepper
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1 tsp. fish sauce (optional)
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1 tbsp. cornstarch mixed with 1 tbsp. water
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1 tsp. red pepper flakes (more or less depending on desired spiciness)
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For the cauliflower rice:
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1 head cauliflower, stem removed and florets broken into small pieces
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1 garlic clove, minced
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1/2 cup frozen peas and carrots (thawed), optional
Directions
Sub_title: This kid-friendly, high-protein, gluten-free, oil-free, seasonal, vegan, whole food plant-based, zero waste dinner will tantalize your taste buds while nurturing your body!
Description: Our mouthwatering spicy coconut tofu curry is packed with protein from silken tofu and chickpeas, fiber from cauliflower rice, and bursting with fresh flavors from Thai red curry paste, lime juice, and cilantro. It’s perfect for those following a plant-based diet, looking for a healthy twist on traditional comfort food, or simply wanting to eat more deliciously nutritious meals at home!
Ingredients:
For the curry sauce:
• 1 (400 g) block extra-firm tofu, drained and cut into small cubes
• 1 (340 g) can full-fat coconut milk
• 1 tbsp. brown sugar or coconut nectar
• 1/2 tsp. white pepper
• 1 tsp. fish sauce (optional)
• 1 tbsp. cornstarch mixed with 1 tbsp. water
• 1 tsp. red pepper flakes (more or less depending on desired spiciness)
For the cauliflower rice:
• 1 head cauliflower, stem removed and florets broken into small pieces
• 1 garlic clove, minced
• 1/2 cup frozen peas and carrots (thawed), optional
Instructions:
1. For the curry sauce:
In a blender or food processor, combine all the ingredients for the curry sauce until smooth. Set aside.
2. Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the coconut oil and sauté the onions until softened and translucent, about 5 minutes.
3. Pour in the curry mixture and bring to a simmer. Reduce the heat to low and let cook uncovered for 10 minutes. Stir occasionally to prevent sticking.
4. Add the cubed tofu and continue stirring until heated through, another 5-7 minutes. Season with salt and pepper to taste.
5. Meanwhile, prepare the cauliflower rice according to package instructions or using a food processor or box grater. Steam the broccoli florets in a steamer basket over boiling water until tender-crisp, about 3-5 minutes. Set aside.
6. To serve, scoop the cauliflower rice onto plates or bowls. Top with the warmed curry sauce and tofu mixture. Garnish with green onions, sesame seeds, and thai basil leaves if desired. Enjoy immediately!
Note: If you don’t have full-fat coconut milk, you can use light coconut milk instead, but adjust the amount as needed to achieve the right consistency. You may also need to adjust the sweetness levels by adding more or less brown sugar depending on your preference.
Serves: 4 servings
Difficulty Level: Easy
Nutrition Facts Per Serving: Calories: 325 | Carbs: 32g | Fiber: 8g | Protein: 17g | Fat: 14g | Saturated Fat: 12g | Cholesterol: 0mg | Sugar: 11g | Sodium: 450mg
Total Time: Prep + Cook = 20-25 minutes
Steps
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1
Done
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For the curry sauce: |
|
2
Done
|
Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the coconut oil and sauté the onions until softened and translucent, about 5 minutes. |
|
3
Done
|
Pour in the curry mixture and bring to a simmer. Reduce the heat to low and let cook uncovered for 10 minutes. Stir occasionally to prevent sticking. |
|
4
Done
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Add the cubed tofu and continue stirring until heated through, another 5-7 minutes. Season with salt and pepper to taste. |
|
5
Done
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Meanwhile, prepare the cauliflower rice according to package instructions or using a food processor or box grater. Steam the broccoli florets in a steamer basket over boiling water until tender-crisp, about 3-5 minutes. Set aside. |
|
6
Done
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To serve, scoop the cauliflower rice onto plates or bowls. Top with the warmed curry sauce and tofu mixture. Garnish with green onions, sesame seeds, and thai basil leaves if desired. Enjoy immediately! |
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