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 Thai lime leaves
- Juice of 1 small lime
- Fresh Thai basil
- Optional: 1 small red chili
- Optional: Coconut aminos or salt to taste
Tofu components
- 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 tbsp of oil in your wok or large sauté pan and add curry paste.
Fry paste for a minute, then stir in coconut milk, veggie 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.
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 with coconut aminos from both sides.
Serve the curry with tofu and jasmine rice.
Notes
Make sure the red Thai curry paste is vegan-friendly with no fish or shellfish ingredients.
If Thai lime leaves are unavailable, use thin slices of peel from an organic lime, simmer for 5-10 minutes with the curry, then discard.
