TOFU GREEN CURRY BOWL
Ingredients
- 2-3 Tbsp heaped green curry paste use less if mild preferred
- extra herbs like kaffir leaves, lemongrass to bump up the flavor ** see notes
- 1 14 oz can full fat coconut milk
- 1 cup veg broth or water
- 1 14 oz extra firm tofu organic preferred
- 2-3 cups diced butternut squash or sweet potato
- 2-3 cups diced cauliflower
- 1-3 cups snap peas or broccoli one cup snap peas or up to 3 cups broccoli
- 2-3 stalks kale or 2 cups spinach
- 1-2 Tbsp lime juice
- 1 Tsp garlic, minced
- 1 tbsp Vegan fish sauce or ½ tsp sea salt
- ½ Tsp coconut sugar or any sweetener of your choice.
Garnishes
- 3-4 cups cooked rice
- 2 stalks green onions for garnish chopped
- ½ cup Thai basil leaves or cilantro
Instructions
- In a sauce pan bring 11/2 cups water or veg broth up to a boil. Steam the cauliflower, butternut and snap peas until cooked and still have. Snap to them. 3-5 minutes. Strain and set the veggies aside. Save the broth.
- In a sauce pan bring half the coconut milk to a boil along with curry paste, any herbs using and chopped garlic. Cook for 2-3 minutes.
- Add the tofu and cook for another 3 minutes. Add the remaining coconut milk, saved broth. Bring it to a simmer and add the veggies, stir and cook for another minute.
- taste and add salt or fish sauce as needed. Add ½ sugar and lime juice.
- Take it off the heat and add the torn kale leaves. Cover and allow to cook in its residual heat for couple more minutes .
- Serve with steamed rice and spring onions.
Notes
To add more flavor to the curry I like to
- add 2-3 kaffir lime leaves chopped or torn into the curry. Also
- 1 stalk of lemongrass, bottom white portion sliced into 1 inch pieces adds so much flavor.
- 2-3 cloves of chopped garlic.
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