adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Vegetarian Coconut Curry with Tofu
Vegetarian Coconut Curry with Tofu
0 Likes
Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
75 minutes
Vegetarian curry in creamy coconut sauce with loads of veggies - a healthy comfort food favorite.
Ingredients:
  • 1 (12 ounce) package extra-firm tofu
  • 1 (15 ounce) can pineapple chunks in juice
  • 1 (13.5 ounce) can light coconut milk
  • 2 tablespoons liquid aminos (such as Bragg®)
  • 1 tablespoon minced fresh ginger
  • 2.5 teaspoons red curry paste
  • 2.5 teaspoons chili powder
  • 2 teaspoons yellow curry powder
  • 3 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 0.25 cup minced fresh basil
  • 1 tablespoon minced jalapeno pepper
  • 1.5 cups chopped bok choy
  • 1.5 cups chopped fresh spinach
  • 1 bunch green onions, diced
  • 5 medium mushrooms, chopped
  • 2 large Anaheim chile peppers, diced
  • 2 small Roma tomatoes, diced
  • salt to taste
Instructions:
  • Wrap tofu snugly in paper towels to absorb excess moisture. Place a plate on top to press out liquid. Allow to sit until paper towels are fully damp, around 3 to 5 minutes.
  • Preheat your oven to 200 degrees F (95 degrees C) and lightly grease a baking tray while you wait.
  • Remove damp paper towels and cut tofu into cubes. Transfer the cubes to the baking sheet.
  • Bake in the preheated oven for 20 minutes until perfectly dry.
  • Drain pineapple chunks, saving the juice, while the tofu bakes.
  • In a large skillet over medium heat, mix together coconut milk, liquid aminos, ginger, curry paste, chili powder, curry powder, and garlic. Stir in the reserved pineapple juice and bring to a boil. Reduce heat to a simmer and cook for 5 minutes.
  • Combine cornstarch and water in a small bowl, then stir into the coconut milk mixture until it thickens slightly.
  • Add fresh basil and spicy jalapeno to the pan and cook for 1 minute. Introduce bok choy, spinach, green onions, mushrooms, chile peppers, tomatoes, and pineapple chunks; mix well to cover all ingredients. Continue cooking over medium heat until vegetables are tender yet crisp, approximately 5 minutes.
  • Coat tofu with seasoning and salt. Cover and let flavors meld for 10 minutes, or serve right away.

Similar Recipes