Yellow Curry Vegetables with Tofu
A super hearty, totally healthy, vegan and gluten free Yellow Curry Vegetables with Tofu dish that can be made any night of the week.
Servings 6 people
Ingredients
- 8 Ounces Firm Tofu cubed
- 3 Whole Shallots diced
- 3 Inches Galangal minced
- 1/2 Head Garlic roasted
- 14.5 Ounces Coconut Milk
- 1 Head Cauliflower Cut into Florets
- 1 Head Broccoli Cut into Florets
- 1/4 Whole Red Pepper long cut
- 5 Ounces Bamboo Shoots
- 12 Ounces Rice Noodles
Instructions
- Tofu:Take extra firm and place on a baking tray and put in a 325 degree oven for 20 minutes. Remove from oven and set aside.Curry:Place the shallots, galangal and garlic on a baking tray and bake in a 325 degree oven for 20 minutes. Let cool and place in a blender with the cilantro and curry powder. Blend until fully mixed.Add the yellow curry paste to a skillet with the grapeseed oil. Cook for 2 minutes. Add the coconut milk and stir to incorporate. Allow the curry paste and coconut milk mixture to cook until the well combined.Then add the vegetables, starting with the one that takes the longest to cook, and allow to simmer until all of the vegetables are tender but still firm. Finish by adding the tofu pieces last.Serve with rice noodles and enjoy!