Red Cauliflower and Potato Curry with Crispy Tofu
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 kaffir lime leaves
- Juice of 1 small lime
- Fresh Thai basil
Optional
- 1 small red chili
- Coconut aminos or salt to taste
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-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 kaffir lime leaves, and bring to a boil.
Let simmer, covered if possible, 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 shapes and heat up oil.
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 and enjoy.
Tips
Make sure the curry paste is vegan friendly and contains no fish or shellfish ingredients.
If kaffir lime leaves are unavailable, use thin large slices from an organic washed lime, let it simmer for 5-10 minutes with the curry, then discard.
If not using super firm tofu, press it first to remove excess liquid.
