Coconut Tofu Thai Red Curry
This creamy Thai-inspired curry is a hearty and vibrant vegan meal loaded with vegetables, marinated tofu, and tender potatoes. Served over fluffy rice and finished with roasted cashews, it's a perfectly balanced dish that makes for a satisfying lunch or dinner.
Instructions
- 1
Heat the vegetable oil (0.5 tbsp) in a large pot over high heat. Cook the shallots (3) for about 5 minutes, or until lightly golden, adding water as needed to de-glaze.
- 2
Add the cloves (2 garlic) and cook for another 2 minutes.
- 3
Add the potatoes (2) and thai red curry paste (3 tbsp), and cook for 1 to 2 minutes.
- 4
Pour in the water (0.75 cup). Bring to a boil, then reduce to a simmer and cover. Simmer for 15 minutes.
- 5
Meanwhile, cook the white rice (1.33 cup) according to package directions.
- 6
Add the marinated tofu (12 oz), bell peppers (2 red), broccoli (1), coconut milk (1.66 cup), soy sauce (1 tbsp), and sambal oelek (1 tsp) to the pot. Cook for 6 to 8 minutes until the vegetables are tender.
- 7
Serve the curry with rice and top with roasted cashew (3 tbsp) for crunch.
Nutrition Facts
Per portion