Thai Red Tofu Curry
by: claire cary
This Thai red tofu curry is an easy and flavor packed recipe the whole family will love. It's naturally vegan, gluten free, high in protein and perfect for a cozy weeknight meal!
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4
Ingredients
Tofu
- 1 16 ounce block extra firm tofu
- 1 tablespoon olive or coconut oil
Curry
- 1 yellow onion diced
- 4 cloges garlic minced
- 1 tablespoon fresh grated ginger
- 1 tablespoon olive or coconut oil
- 1 can coconut milk full fat or light
- 1 8 ounce can plain tomato sauce
- 2-3 tablespoons thai red curry
- ½ teaspoon turmeric
- 1 tablespoon maple syrup
- ½ teaspoon red pepper flakes
- 1 tablespoon low sodium soy sauce or tamari
- 1 red bell pepper sliced into strips
- 1 zucchini sliced
- White rice, cilantro and lime for serving
Instructions
- Remove the tofu from the package and drain off the excess liquid.
- Cut into 1 inch cubes and add to a large pan with the oil. Saute on each side until lightly golden brown.
- Meanwhile, add the diced onion, garlic and ginger to a pan with the oil. Saute until the onion is translucent, about 5-7 minutes.
- Transfer to a blender with all ingredients except the bell pepper and zucchini.
- Blend until smooth. Taste and adjust flavors as desired.
- Meanwhile, add the bell pepper and zucchini to the pot that the onion was in (add a splash more oil if needed).
- Saute for about 5 minutes or until softened.
- Add in the curry sauce and stir to combine.
- When the tofu is done, add to the pot and stir until well coated.
- Serve with fresh white rice, cilantro and a squeeze of lime juice. Enjoy!
Notes
Feel free to add other veggies along with the pepper and zucchini. I love adding additional peppers or broccoli!
Serving: 1bowl / Calories: 275kcal / Carbohydrates: 13g / Protein: 12g / Fat: 23g / Saturated Fat: 16g / Fiber: 6g / Sugar: 7g
