Extra cozy red curry with plant-based protein tofu, cauliflower with a side of white basmati rice.
The Cozy Red Curry with Tofu
SO warming, satisfying and balanced with plant rich proteins, unsaturated fat and fibrous carbohydrate- full of flavor and comforting. Love having this cozy red curry on a cold winter’s night.
The Red Curry Paste
First the curry paste is an ah-amazing mix of fresh ginger, garlic, red chiles, shallot, tomato paste, vegetable stock, coconut milk, coconut sugar, coconut aminos, lemongrass, coriander, cumin, white pepper and lime juice.
Disclaimer:: Remember when I said it was EXTRA cozy well.. 1) it takes about 20-minutes to make the paste 2) you need a food processor for blending ingredients. All the cards are on the table. If you are looking for a fast and easy dinner recipe try this15-minute Black Bean Taco recipe.
Yes there are quite the handful of ingredients just in this red curry paste but all it takes is adding it to a food processor for blending and its well worth the fresh flavor.
The red curry paste can be made ahead- refrigerated for up to 4 days or frozen for 2 to 3 months, so it’s ready when you need. If your schedule is conducive to making this weeknight go for it.
give the Tofu a chance.
Tofu has its critics, it might not sound super exciting – but it can be delicious, promise. It has a neutral flavor so its picks up what you put down- ginger, garlic, cumin its going to taste amazing. Baking it will give it a firmer texture while steaming keeps the softer bite.
How to select Tofu?
Tofu is a food made from soybeans a type of legume. For this recipe an extra firm pressed tofu is best and choose organic when it comes to soy.
How to cook with Tofu?
Tofu comes in a pressed block so as soon as you open the container be sure to drain all the water out followed by gently pressing the tofu into a clean cloth or napkin to remove the excess water then go on to cutting into cubes.
Leftovers for Later?
Store leftovers in an airtight container in the refrigerator for up to 5 days.
*total of 1 can coconut milk just use the 2 tablespoons for curry paste and remainder in the curry
** for a spicy hot curry I like to use a pinch of dried ghost pepper, you can also use cayenne pepper to add heat.
Ingredients
Instructions
Notes
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