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 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 and cut potatoes into bite-size pieces.
Slice red chili if using.
Heat 1 tablespoon of oil in a wok or large sauté pan and add curry paste.
Fry the 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.
Simmer covered 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 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 curry with tofu and rice.
Tips
Ensure 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, and then discard.
If not using super firm tofu, press it first to remove excess liquid.
