Vegan Thai Tofu Red Curry & Wild Rice
I love this recipe. It’s easy to make, delicious and easy to change it up with different veggies and by serving it with wild rice, quinoa or farro.
Plus it’s packed with protein – roughly 28 – 30 grams per serving, depending on which veggies you use. Edamame are very high in protein so I always add those. If you follow me on Facebook, you’ll know that I have recently added strength training to my daily routine so now I need to be more aware of where my protein is coming from so I can build some lean muscle.
That in and of itself, keeps me interested in cooking now. It never really occurred to me before that being able to spend time making healthy, nutritious meals for and with someone I love, later in my life, would be such a source of pleasure.
It’s one of our meals on rotation now for the winter. As I said, I love this meal.
Ingredients
– 300 grams firm tofu – cubed
– 1 tablespoon olive oil
– 2 tablespoon red curry paste
– 1 can (400ml) coconut milk
– 1 red pepper, thinly sliced
– 100 grams broccoli florets
– 100 grams spinach leaves
– 100 grams edamame
– 1 tablespoon soy sauce
– 1 teaspoon maple syrup
– 1 teaspoon lime juice
– Salt to taste
– Fresh cilantro chopped
Instructions
I did not marinate the tofu in this recipe because I find it absorbs a lot of the flavours of the curry while they are simmering but Yim thinks the tofu stills needs to also be marinated as well so maybe next time we will try that.
Otherwise…
Make the rice and try and time it so it’s ready, anywhere from 20 – 25 minutes, and waiting at least five minutes before the curry part of the meal is done. Once you start cooking, the entire process is only about 15 – 20 minutes.
Heat the olive oil in a large pan over medium heat. Add the tofu cubes and cook until golden on all sides, about 5 – 7 minutes. Remove from pan and set aside.
In the same pan, add the red curry paste and cook for 1 – 2 minutes until fragrant.
Pour in the coconut milk and stir well to combine with the curry paste. Bring to a simmer.
Add sliced red pepper and broccoli florets. Cook for 5 – 7 minutes until vegetables are tender, but crisp.
Return the tofu to the pan, then add the spinach, soy sauce and maple syrup. Stir and simmer for 2 – 3 minutes until the spinach wilts.
Stir in lime juice and season with salt to taste.
Serve hot, over the rice, and garnish with fresh cilantro.
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