Thai Green Tofu Curry
Introducing your new go-to recipe for curry - a flavorful blend that strikes a perfect balance between spiciness and sweetness. The green curry paste adds a rich taste while the coconut cream brings out a delightful sweetness. This dish is packed with a variety of vibrant vegetables and tofu, making it a satisfying and nourishing meal. You won't be able to resist its deliciousness!
Plus, it's suitable for vegans and doesn't contain any of the unnecessary and undesirable ingredients often found in many Asian dishes!
The prep:
To prep tofu if using air-fryer: cut block of tofu in half, then lather each half with sesame seed oil, salt and pepper. Place in air fryer for about 20 minutes at about 375F. If you don’t have an air fryer, pop tofu into the oven, will likely take closer to 30 minutes.
Begin by putting coconut oil in a big pot and heat it until it melts. Then, add onions and shallots and cook them for a few minutes until they turn slightly see-through. Afterward, include carrots and celery and season with salt and pepper. Cook everything for around 5 minutes. Next, add ginger and keep sautéing the mixture.
Add cauliflower, broccolini, squash and any other veggies you are using. Next add curry paste and coconut cream. Add broth, and thai basil, season as needed. Bring to a boil then reduce to a simmer, add tofu and allow to cook on low for at least 20-30 minutes.
Garnish as desired and enjoy!
The goods:
2 tbsp coconut oil
1-2 tsp sesame seed oil
1 onion, sliced
2 shallots, sliced
1 tbsp ginger, minced
4 large carrots, chopped
1/2 bunch celery, sliced
1 head cauliflower, cut into florets
Handful broccolini
Kombucha squash
1 cube tofu
2 tbsp green curry paste
1 can coconut cream
24-48oz of broth (more broth for more soupy consistency)
Salt and pepper
Red chili flakes for extra heat
4-5 Thai basil leaves
Cilantro for garnish
