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.)
|3-6||cups||cooked brown rice|
|1||(16-ounce) package||extra firm tofu, diced in ½ cubes and baked|
|1||tablespoon||extra virgin olive oil|
|1||tablespoon||ginger, minced finely|
|1||teaspoon||jalapeno pepper, seeded and minced (or 1 teaspoon chili pepper paste*, or more to taste)|
|1||(14-ounce) can||coconut milk|
|1||(14.5-ounce) 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|
|8||basil leaves, chopped (or ½-1 teaspoon dry basil)|
|*Chili pepper paste can be found in the Asian section of most supermarkets|
- 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.
- 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.
- Add the baked tofu cubes, peas, and basil leaves, and then cover and simmer for about 5 minutes, until the vegetables are tender.
- Serve the tofu curry over brown rice and season to taste with hot chili sauce.
Prep Time: 45-60 minutes Serving Size: 6-8 servings