Red Cauliflower and Potato Curry with Crispy Tofu Triangles
Ingredients
- 1 head of cauliflower
- 2 large potatoes or sweet potatoes
- 3 tbsp red Thai curry paste
- 1 tbsp coconut or avocado oil
- 1 can of coconut milk
- 1 cup no chicken or vegetable broth
- 1 tbsp coconut sugar
- 2-3 Thai lime leaves
- Juice of 1 small lime
- Fresh Thai basil
- Optional: 1 small red chili
- Coconut aminos or salt to taste
Crispy tofu
- 1/2 block super firm high protein tofu
- 1 tbsp avocado oil
- 1-2 tbsp coconut aminos
Preparation
Cut cauliflower into large florets and wash thoroughly.
Peel potatoes and cut them into bite size pieces.
Slice chili if using.
Heat up 1 tablespoon of oil in a wok or large sauté pan and add curry paste.
Fry paste for a minute, then stir in coconut milk, vegetable broth, and coconut sugar.
Add cauliflower, potatoes, chili, and Thai lime leaves and bring to a boil.
Let simmer covered until potatoes are soft.
At the end, add Thai basil, lime juice, and season with salt or coconut aminos if needed.
For the crispy tofu, slice tofu into desired shape.
Heat up oil and fry tofu triangles on both sides for about 3 minutes or until browned.
Turn off the heat and glaze tofu pieces with coconut aminos from both sides.
If not using super firm tofu, press it first to remove excess liquid.
Serve curry with tofu and rice.
Notes
Make sure the curry paste is vegan friendly with no fish or shellfish ingredients.
If Thai lime leaves are unavailable, use thin slices of lime peel from an organic lime, simmer for 5-10 minutes with the curry, and then discard.
