Red Curry with Tofu

So, I eat tofu now. I actually like it. That’s not something I would have ever thought I would say. I’ve only tried tofu a handful of times in my life, and I wasn’t too impressed. However, since Nick and I have been living on a plant-based diet these past few weeks, tofu has been our go-to meat substitute and I must say, it’s becoming one of my favorite things to eat!

I got a bad craving for some curry this past weekend, so Nick suggested we make our own curry. Here’s the result.

Tofu Red Curry

• 1 can coconut milk
• 3 tsp red curry paste
• 1/2- 1 tbs dried basil (or several fresh basil leaves)
• 1/4 teaspoon cinnamon
• Salt and pepper to taste
• half block of extra firm tofu, cubed
• olive oil
• half a zucchini
• about 5 baby carrots sliced
• half a yellow onion
• 1/4 bell pepper cut into strips
• hand full of fresh green beans, cut into thirds

Prepare all your vegetables, then add them to a wok or large sautee pan with 1/2 to 1 tbs olive oil. Cook until vegetables are tender. In another pan, add about 2 tsp olive oil and throw in the tofu. Sprinkle with a little basil and salt. Cook until crispy or however you prefer to eat your tofu. I like crispy. In a sauce pan, add the coconut milk, curry paste, cinnamon, basil, salt and pepper. Cook over medium heat for about 10-20 min. Once the curry sauce is ready, pour over your vegetables and let cook another 5-10 min. Prepare a bowl and top with your crispy tofu.

We served our curry with brown rice and it was great. This will definitely be a repeat recipe in our house. It’s a much more sensible option that going out to a restaurant and paying $40 for two bowls of curry. I surmise this meal cost less than $10. Enjoy!