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Thai Style Tofu Curry

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    SERVES

    SERVES

    4 persons

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    COOKING METHOD

    COOKING METHOD

    Oven

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    PREP TIME

    PREP TIME

    10 mins

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    COOK TIME

    COOK TIME

    20 mins

We love big bold flavors in our house and this dish hits all the right flavor notes. Best part, you can easily prepare this the night before or in the AM and simply pop it into the oven when you are ready. The longer it marinates, the more flavorful the tofu will be.

Ingredients

400 g/14 oz of non-GMO firm tofu, cut into cubes

1 bell pepper, diced into 2-inch pieces

1/2 a head of broccoli, broken into florets

1 -2 fresh red chilis, finely sliced (de-seed if you want less heat, or omit)

4 spring onions chopped into 1/2 inch pieces

2 pieces fresh lemongrass chopped into 1-inch pieces (replace with 2" piece ginger sliced into matchsticks if you can't get lemongrass)

1/2 cup cilantro, chopped

5 garlic cloves, chopped finely

4 kaffir Lime Leaves thinly sliced (can replace with the zest of 2 limes)

2 tbsp lime juice

2 tbsp Everiday Coconut Aminos

2 tbsp apple cider vinegar

1.5 tsp turmeric

1 can coconut milk (about 1.25 - 1.5 cups)

Salt & pepper to taste

Instructions

1

DONE!

In a bowl, mix all your Recipe ingredients details except the tofu and veggies to make your sauce.

2

DONE!

put the tofu and vegetables in a baking dish and coat with the sauce.

3

DONE!

Let everything marinate in the fridge for a minimum of 2 hours (the longer the better).

4

DONE!

Preheat oven to 180 °C/350 °F.

5

DONE!

Bake for 20 minutes or until the vegetables are cooked to your liking.

6

DONE!

Taste and season with additional salt and or a squeeze of lime if needed.

7

DONE!

Garnish with more chopped fresh cilantro and serve with some steamed rice or cauliflower rice.

  • Tips

    Tips

    The longer it marinates, the more flavorful the tofu will be.

This Recipe Features