Tofu Thai Red Curry-Vegan

16 ounces of firm tofu cubed
2 Tbs soy sauce
1 Tbs grated peeled ginger
1/2 Tbs vegetable oil
3 garlic cloves grated or pressed
1/4 cut shallots or onions minced
1 Tbs Thai red curry paste (more to taste if you like)
1 14 ounce can of light coconut milk
1 cup of water
2 kefir lime leaves (optional)
1 cup of 1/4 inch thick diagonally sliced carrots
3 cups of cauliflower florets
1 cup cut green beans
1 red, yellow or orange bell pepper cut in strips
1/2 cup of Thai basil chopped (can substitute regular basil)
1 Tbs lime juice

Add the soy sauce, 1 tsp of the ginger and tofu into a bowl, set aside to marinade for at least 10-15 minutes. Then drain the tofu and reserve the extra marinade

Heat a non stick pan over medium high heat, you can give it a couple sprays of cooking spray if you want. Add the tofu and cook for about 5 minutes

Add the oil to a soup pot over medium-high heat. Add the garlic, remaining ginger, curry paste, and shallots. Cook for about a minute making sure the garlic doesn't burn

Stir in the coconut milk, water, and lime leaves. Turn the heat up to high and bring to a boil.

Stir in the carrots and cauliflower and reduce the heat to a simmer.

Cook for about 5 minutes.

Add the green beans and simmer for another 2 minutes.

Add the bell peppers, basil, tofu, and reserved marinade.

Simmer for 2-3 minutes

Add the lime juice, salt and more curry paste if needed.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user SARA72121.