Vegan Gluten Free Red Curry Tofu With Vegetables Food

VEGAN THAI RED CURRY WITH TOFU AND VEGETABLES

Steps:

• Begin by making a coconut-based curry. Heat oil in a pan. Add onion-ginger and garlic to the pan.
• Sauté for 2-3 minutes on a medium-low flame.
• Adjust the heat to the 'medium' setting and pour in the coconut milk. Stir in tomato paste, red curry paste, chili sauce, lime juice, brown sugar, soy sauce, sriracha sauce, and lime zest. Stir to combine.
• Add spices (salt, chili flakes, and black pepper) and mix to combine. Allow it to simmer on a medium flame.
• Next, comes the central part of the dish - tofu! Squeeze water out of tofu and cut tofu into small cube-shaped pieces, giving it an appealing look. Set aside.
• Now, add a large assortment of vegetables such as bamboo shoots, red and yellow bell pepper, onions, zucchini, and basil.PROTIP- I prefer to keep my veggies tender-crisp and not soft. So, I have cooked them for only a few seconds.
• Finally, add tofu into the curry. Allow it to simmer for 2-3 minutes letting the appetizing smell spread through the entirety of your house.
• Add fresh basil leaves and take the pan off the heat. PROTIP - If you prefer crunchy veggies, then I would suggest adding vegetables after tofu soaks in all the curry flavor. Add vegetables and allow it to simmer for a minute or two.
• Serve with white rice and enjoy.

TOFU RED CURRY WITH VEGETABLES

Steps:

• Prepare the tofu: Preheat the oven to 425ºF and spray a pan with cooking spray. Cut into cubes and add to the pan. Spray with another layer of cooking spray, sprinkle with salt & pepper and bake for 30 minutes, flipping halfway through.
• Prepare the curry: While the tofu is cooking, heat the oil in a large skillet and add the shallot, garlic, and ginger. Saute for 2 minutes until the garlic is fragrant. Add the red curry paste, coconut milk, and tamari, and bring to a boil. Add the veggies (minus scallions), stir them into the broth and turn down the curry to a simmer. Simmer until the potatoes are tender, about 15 minutes.
• When the tofu is done, add it into the pot and cook another few minutes.
• To serve: separate the rice between four bowls. Scoop curry on top of the rice. Garnish with sliced scallions, fresh herbs, and sesame seeds if desired.

EASY VEGAN RED CURRY WITH TOFU AND VEGETABLES

Steps:

• Combine tofu and 3 tablespoons soy sauce in a small bowl and marinate for about 20 minutes.
• Remove the solid top layer of coconut cream from the coconut milk can and heat in a wok over medium heat. Add curry paste and stir-fry for 2 minutes. Add tofu, broccoli, mushrooms, leek, and carrot and stir-fry for 2 minutes. Pour in remaining coconut milk and simmer until vegetables are soft, about 5 minutes. Season with soy sauce, lemon juice, and sugar.

VEGAN THAI RED CURRY WITH CAULIFLOWER AND POTATOES

Steps:

• Heat canola or coconut oil over medium-high heat in a large skillet or saute pan. Add the onion and cook for 3-4 minutes or until beginning to soften.
• Add the carrots, red bell pepper and potatoes and cook for 5-6 minutes, stirring often so the potatoes don't stick to the pan.
• Add the vegetable broth, coconut milk, tomatoes, red curry paste, garlic and ginger. Bring to a boil.
• Reduce heat to medium-low and simmer for 8-10 minutes.
• Add the cauliflower florets. Cook another 5 minutes or until vegetables are just tender and potatoes are easily pierced with a knife.
• Add the baby spinach by the handful and stir after each addition until wilted.
• Add lime juice and salt or vegan "fish" sauce to taste.
• Garnish with fresh Thai basil leaves.
• Serve with cooked jasmine rice.