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Thai Red Curry Tofu

A hearty, tasty, 100% made up vegan Thai Red Curry dish with lots of vegetables and tofu.
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 6

Ingredients

  • 8 ounces firm tofu
  • 14 ounces lite coconut milk
  • 2 tablespoons Thai Red Curry Paste
  • 1 tablespoon avocado oil
  • 1 teaspoon sesame oil
  • 2 teaspoons Thai Red Curry Paste

Vegetables

  • 1 bunch broccolini
  • 1 yellow squash cubed
  • 1 red pepper cut in long slices
  • 1 pint mushrooms
  • 6 ounces green beans
  • 1 green pepper cut in long slices
  • 1 spicy pepper
  • 1/2 red onion small slices
  • 1/2 lemon squeezed
  • Brown rice to serve

Instructions

  • Combine the coconut milk and the Thai red curry paste. Stir well.
  • Add the tofu and let marinate for an hour.
  • Meanwhile, prepare the veggies for cooking.
  • Add the tofu and the marinate to a skillet on medium heat.
  • Cook to warm the tofu and cook out most of the liquid.
  • Cook for about 10 minutes and remove from the pan including the remaining coconut milk.
  • Add the oils to the pan with the 2nd addition of the red curry paste.
  • Let the paste cook for 1 minute.
  • Add in the peppers, onions, broccolini and spicy pepper. Cook for 4 - 5 minutes to soften.
  • Next, add in mushrooms, green beans and squash. Cook for 3 more minutes.
  • Squeeze 1/2 of a lemon over the vegetables.
  • Finish off the dish by adding the tofu and remaining coconut milk back to the skillet.
  • Cook for 2 minutes.
  • Serve over brown rice.
  • Enjoy!