Vegan Red Curry Tofu Food

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.

VEGAN RED CURRY TOFU

Steps:

• Heat 2 tablespoons of oil in a wok or skillet over medium high heat. Add the onions and chopped tomatoes, and fry for 2-3 minutes. Add the red curry paste and fry for another minute.
• Add the coconut milk and water (or stock), and bring to a boil. Add the tofu, turn the heat down to medium low, cover, and simmer for 10 minutes. Stir in the snap peas and bell peppers and simmer for another 3-4 minutes. Season with salt to taste.

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.

COCONUT RED CURRY WITH TOFU

Steps:

• Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
• Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
• Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.