Vegan Tofu and Vegetable Curry
Ingredients
- 1 (14 oz) block extra firm tofu
- 1 small white onion
- 1 tablespoon neutral oil or vegetable broth
- 3 garlic cloves, minced
- 1 tablespoon ginger, finely grated
- 2 tablespoons Thai red curry paste
- 1 (15 oz) can coconut milk
- 1/2 cup water
- 2 zucchini, chopped
- 2 red bell peppers, chopped
- 1-2 tablespoons tamari or soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon sriracha, optional
- Salt, to taste
- Brown sugar or maple syrup, optional
- Toasted cashews, for topping
- Red chili flakes, for topping
- Fresh basil, for topping
Preparation
Press the tofu with paper towels and a heavy object to remove excess liquid.
Cut the tofu into approximately 3/4-inch cubes.
Bake the tofu on a lined sheet at 400°F until golden and slightly crispy.
Meanwhile, sauté the diced onion in 1 tablespoon neutral oil or vegetable broth until translucent, about 5 minutes.
Add the minced garlic and grated ginger, and sauté until fragrant, about 30 seconds.
Add the Thai red curry paste and mix on medium heat for another minute.
Add the coconut milk and water, stir, then add the chopped zucchini and red bell peppers, and simmer until the peppers are just fork tender.
Add the baked tofu and cook for another minute until warmed through.
Remove from heat and stir in tamari or soy sauce, lime juice, sriracha if using, and salt to taste.
Optionally, add brown sugar or maple syrup to taste.
Top with toasted cashews, red chili flakes, and fresh basil.
