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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

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