If you're like me and have a primarily plant-based diet, Thai restaurants are probably near and dear to your heart. Why? Usually if not always, a large part of their menus are vegan! This curry recipe is as close to restaurant taste and quality as I've ever tasted. A must try. (Thanks to Sharon Cho for this recipe.)
1(16-oz) package extra firm tofu, diced in ½ cubes and baked
1tbspextra virgin olive oil(for diabetics, use ¼ cup of vegetable broth)
1medium onion, chopped
1tspground cumin
1tbspgarlic, pressed
1tbspginger, minced finely
1tspcurry powder
1 ½tspsalt
1tspjalapeno pepper, seeded and mincedor 1 tsp of chili pepper paste or more to taste
1(14 oz) can coconut milk
1(14.5 oz) can diced tomatoes
1cuppotatoes, cut in ½" cubes
½cupcarrot, cut in ½" cubes
½cupyellow or red bell pepper, cut in thin slices
½cupfrozen peas
8basil leaves, choppedor ½–1 teaspoon dry basil
Instructions
1
Cook the rice according to package directions. Preheat oven to 375°F to begin baking the tofu. Spray a baking sheet with oil. Lay the tofu cubes out evenly, spray with oil, then sprinkle with salt. Bake for about 20 minutes until golden brown.
2
While the tofu is baking, prepare the curry. In a pot, sauté the onions and cumin over medium-high heat in olive oil until onions are transparent. Add ginger, garlic, curry powder, salt, and jalapeño pepper. Sauté for a couple of more minutes. Stir in coconut milk, diced tomatoes, potatoes, carrots, and bell pepper. Bring to a simmer for 10 minutes, making sure to stir occasionally.
3
Add the baked tofu cubes, peas, and basil leaves, and then cover and simmer for about 5 minutes, until the vegetables are tender.
4
Serve the tofu curry over brown rice and season to taste with hot chili sauce.
Nutrition Facts
8 servings
Serving size
1 cup
Amount per serving
Calories276
% Daily Value *
Total Fat20g26%
Saturated Fat 11g56%
Trans Fat 0g
Cholesterol0mg
Sodium767mg34%
Total Carbohydrate16g6%
Dietary Fiber 3g11%
Total Sugars 4g
Protein11g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
6cupscooked brown rice
1(16-oz) package extra firm tofu, diced in ½ cubes and baked
1tbspextra virgin olive oil(for diabetics, use ¼ cup of vegetable broth)
1medium onion, chopped
1tspground cumin
1tbspgarlic, pressed
1tbspginger, minced finely
1tspcurry powder
1 ½tspsalt
1tspjalapeno pepper, seeded and mincedor 1 tsp of chili pepper paste or more to taste
1(14 oz) can coconut milk
1(14.5 oz) can diced tomatoes
1cuppotatoes, cut in ½" cubes
½cupcarrot, cut in ½" cubes
½cupyellow or red bell pepper, cut in thin slices
½cupfrozen peas
8basil leaves, choppedor ½–1 teaspoon dry basil
Directions
1
Cook the rice according to package directions. Preheat oven to 375°F to begin baking the tofu. Spray a baking sheet with oil. Lay the tofu cubes out evenly, spray with oil, then sprinkle with salt. Bake for about 20 minutes until golden brown.
2
While the tofu is baking, prepare the curry. In a pot, sauté the onions and cumin over medium-high heat in olive oil until onions are transparent. Add ginger, garlic, curry powder, salt, and jalapeño pepper. Sauté for a couple of more minutes. Stir in coconut milk, diced tomatoes, potatoes, carrots, and bell pepper. Bring to a simmer for 10 minutes, making sure to stir occasionally.
3
Add the baked tofu cubes, peas, and basil leaves, and then cover and simmer for about 5 minutes, until the vegetables are tender.
4
Serve the tofu curry over brown rice and season to taste with hot chili sauce.
AuthorLife and Health Network