A warm and flavorful Crispy Tofu Thai Curry that is still light and perfect for summer! Serve with cooked brown rice for an even more satiating meal.
This month’s Vegan Food Swap, was incredible for me! I got totally spoiled by Sarah of Good Story Sarah with goodies from all over the Northwest. Upon opening the adorably papered box, I laid my eyes on a jar of tasty-looking curry paste, hell yes! It only got better from there, also included was a jar of vegan salted caramel (be still my heart), Hurraw chap stick (how did she know I was a chap stick fiend?), and some tangy Tahini sauce (which is delicious). Not to mention I had a bag of Soy Curls waiting for me near the bottom of the box, I’ve never used these, but have heard tremendous things, so I can’t wait. Last but not least, some adorable cards and graphics were included in the bunch! I may just frame the buffalo card because it is so damn cute.
Now, onto the part where I get to try out my new Thai Curry Paste, which I was absolutely ecstatic to do. I’m a huge fan of curry, even though I don’t post many recipes for it here on VYA. I usually end up ordering it when I go to great vegan, Asian restaurants; or at PF Changs, they’re Coconut Curry Tofu is one of my favorites.
Instead of this Crispy Tofu Thai Curry being your typical thick-sauced curry, I used So Delicious’s Unsweetened Coconut Milk for a lighter consistency. This makes for a yummy dish that has all of the flavor, but is still healthy for you. Because this made up mostly of vegetables, I feel that the serving size is relatively large; if you have a smaller appetite than I, maybe you could split it amongst three or four people instead of two.
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Crispy Tofu Thai Curry
- 2 tsp . Coconut Oil
- 1 1/4 Cup White Onion Cut into Slivers
- 1 Cup Carrots Sliced into Thin Medallions
- 2 Cups Broccoli Broken Up into Smaller Pieces
- 1 Cup Collard Greens Chopped & Packed
- 1 Handful Roasted & Salted Peanuts
- 2 Cups Unsweetened Non-Dairy Milk I used Coconut
- 2 1/2 Tbsp . Massamun Curry Paste
- 1 Tbsp . Fresh Lime Juice
- 1 Tbsp . Fresh Cilantro
- Salt to taste
- 1 Block Organic Extra-Firm Tofu Cut into 1/2" Cubes
- Begin by pressing the water out of your tofu for 20-30 mins. while prepping the vegetables.
- Get one medium and one large pan out for sauteing. Melt 1 tsp. Coconut oil in the large pan over medium heat; once hot saute the onions until they are almost clear.
- Place the carrots and broccoli in the same saute pan and cover for 5 mins., stirring every couple of minutes.
- Melt 1 tsp. of Coconut Oil in the small pan at just over medium heat. When the pan is up to temperature place the tofu in it and cook each side of the cube for 3-5 minutes.
- While the tofu is cooking, add the collard greens to the veggie pan and saute together until it starts to wilt. Whisk together the curry paste and non-dairy milk, then pour it into the vegetable mixture.
- Add the lime juice, cilantro and salt into the pan as well and bring to a simmer over low-medium heat.
- Once the tofu is done cooking, add it to the veggie pan and fully incorporate it into the mixture. Cook for an additional 10 minutes, taking the lid off of the pan for the last 5 minutes. When time is up, give it another stir and serve hot with a wedge of lime.
What are some of your favorite “worldly” dishes be it at a restaurant or homemade?