Tofu Thai Curry

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.)


Yields8 ServingsPrep Time15 minsCook Time30 minsDifficultyIntermediate

Ingredients

 6 cups cooked brown rice
 1 (16-oz) package extra firm tofu, diced in ½ cubes and baked
 1 tbsp extra virgin olive oil
 1 medium onion, chopped
 1 tsp ground cumin
 1 tbsp garlic, pressed
 1 tbsp ginger, minced finely
 1 tsp curry powder
 1 ½ tsp salt
 1 tsp jalapeno pepper, seeded and minced(or 1 teaspoon chili pepper paste or more to taste)
 1 (14-oz) can coconut milk
 1 (14.5-oz) can diced tomatoes
 1 cup potatoes, cut in ½" cubes
 ½ cup carrot, cut in ½" cubes
 ½ cup yellow or red bell pepper, cut in thin slices
 ½ cup frozen peas
 8 basil leaves, chopped (or 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

Serving Size 1 cup

Servings 8


Amount Per Serving
Calories 276
% Daily Value *
Total Fat 20g31%
Saturated Fat 11g56%
Trans Fat 0g
Cholesterol 0mg
Sodium 767mg32%
Total Carbohydrate 16g6%
Dietary Fiber 3g12%
Sugars 4g
Protein 11g22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 6 cups cooked brown rice
 1 (16-oz) package extra firm tofu, diced in ½ cubes and baked
 1 tbsp extra virgin olive oil
 1 medium onion, chopped
 1 tsp ground cumin
 1 tbsp garlic, pressed
 1 tbsp ginger, minced finely
 1 tsp curry powder
 1 ½ tsp salt
 1 tsp jalapeno pepper, seeded and minced(or 1 teaspoon chili pepper paste or more to taste)
 1 (14-oz) can coconut milk
 1 (14.5-oz) can diced tomatoes
 1 cup potatoes, cut in ½" cubes
 ½ cup carrot, cut in ½" cubes
 ½ cup yellow or red bell pepper, cut in thin slices
 ½ cup frozen peas
 8 basil leaves, chopped (or 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.

Tofu Thai Curry
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