Red Thai Curry with Tofu

I'm a big fan of Thai food, typically the spicier the better. This is a plant based version of the classic rich and delicious red curry.

Straw hats

I used tofu in this recipe but you could easily sub in Tempeh or another protein source.

1 Tbsp olive oil

1 small yellow onion, chopped

4 cloves garlic, minced

1 Tbsp fresh ginger, grated

1 red bell pepper thinly sliced

1 yellow or green bell pepper thinly sliced

1 cup chopped broccoli

2 1/2 Tbsp Thai red curry paste

1 15 oz can coconut milk

1/2 cup water

1 large tomato, diced

1 lb firm tofu, cubed

2 tsp maple syrup or agave

1 Tbsp Bragg;s liquid aminos

1 Tbsp fresh lime juice

4 cups cooked rice (Brown or white)

First, begin cooking the rice.

Next, heat olive oil in a large skilled over medium heat. when warm, add the copped onion and cook until translucent. Add the garlic and ginger and cook for another minute.

Next, add bell peppers and broccoli. Stir often and cook for another 3-4 minutes.

Then add the red curry paste, coconut milk and water. Stir until the curry is dissolved. Add tofu, then lower heat and cook covered for 10 minutes until the vegetables are soft.

Add the chopped tomatoes, maple syrup, Bragg’s and lime juice and stir. Remove from heat and serve over rice with optional garnish of fresh basil and cilantro.

Want some additional heat? Feeling like you want more spice in your life? Throw in a chopped hot pepper or two when with the peppers and broccoli or sprinkle cayenne when finished.