Red Cauliflower and Potato Curry with Crispy Tofu
Ingredients
- 1 head of cauliflower
- 2 large potatoes or sweet potatoes
- 3 tablespoons red Thai curry paste
- 1 tablespoon coconut or avocado oil
- 1 can of coconut milk
- 1 cup no chicken or vegetable broth
- 1 tablespoon coconut sugar
- 2-3 Thai lime leaves
- Juice of 1 small lime
- Fresh Thai basil
- Optional: 1 small red chili
- Optional: Coconut aminos or salt to taste
Tofu
- 1/2 block super firm high protein tofu
- 1 tablespoon avocado oil
- 1-2 tablespoons coconut aminos
Preparation
Cut cauliflower into large florets and wash thoroughly
Peel potatoes and cut them into bite-sized 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, then bring to a boil
Let simmer, covered if possible, until potatoes are soft
Add Thai basil and lime juice, and season with salt or coconut aminos if needed
Slice tofu into desired shapes
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
Serve the curry with tofu and rice
Tips
If Thai lime leaves are unavailable, use thin slices of lime peel from an organic washed lime, simmer for 5-10 minutes with the curry, then discard
If not using super firm tofu, press it first to remove excess liquid
Ensure the red Thai curry paste is vegan-friendly with no fish or shellfish ingredients
