Vegan Thai Green Coconut Curry with Tofu and Veggies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Block Firm Tofu2 Cups Fresh Broccoli1 Red Pepper1 Green pepper1 Cup Fresh Mushrooms1/2 Onion3 Cloves Garlic2 tsp Thai Green Chili Paste (use more or less to taste)1 Can Lite Coconut Milk1 tsp Ginger Powder (or use 1 TBSP fresh grated ginger)Lemongrass (optional)1 Cube Veggie Boullion (optional)1 TBSP Arrowroot Powder (or cornstarch)
Makes 6 servings of roughly 1.5 cups each.
Drain and press the tofu. While that is being pressed (wrap in a towel on a plate and cover with something heavy like a dictionary), chop the veggies.
Then cube the tofu into 1/2 inch cubes.
Heat 1 tsp of oil in a skillet and add the tofu. Brown a bit on all sides. Once browned some, or firmed up a little, remove and set aside.
Heat 1 tsp of oil in a wok (or very large high-sided skillet if you absolutely have no wok). Add the onion and garlic (and ginger if you are using fresh). Stir fry until tender.
Add the veggies and tofu and stir fry until the veggies have cooked a little (they don't need to be fully cooked, just on their way there).
In a small bowl, mix the coconut milk with the ginger powder, veggie boullion, and curry paste. Then add to the wok along with lemongrass if using.
Cover and simmer, stirring occasionally, until the veggies are cooked and flavors have mixed.
Serve with brown rice.
Number of Servings: 6
Recipe submitted by SparkPeople user KATJWINTER.
Drain and press the tofu. While that is being pressed (wrap in a towel on a plate and cover with something heavy like a dictionary), chop the veggies.
Then cube the tofu into 1/2 inch cubes.
Heat 1 tsp of oil in a skillet and add the tofu. Brown a bit on all sides. Once browned some, or firmed up a little, remove and set aside.
Heat 1 tsp of oil in a wok (or very large high-sided skillet if you absolutely have no wok). Add the onion and garlic (and ginger if you are using fresh). Stir fry until tender.
Add the veggies and tofu and stir fry until the veggies have cooked a little (they don't need to be fully cooked, just on their way there).
In a small bowl, mix the coconut milk with the ginger powder, veggie boullion, and curry paste. Then add to the wok along with lemongrass if using.
Cover and simmer, stirring occasionally, until the veggies are cooked and flavors have mixed.
Serve with brown rice.
Number of Servings: 6
Recipe submitted by SparkPeople user KATJWINTER.
Nutritional Info Amount Per Serving
- Calories: 145.1
- Total Fat: 6.5 g
- Cholesterol: 0.0 mg
- Sodium: 82.5 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 1.8 g
- Protein: 6.7 g
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