Description
Our vegan spin on Thai Green Curry with Tofu is brimming with leafy greens and gets its mild heat from fresh jalapeño. Serve with rice for a satisfying dinner!
Ingredients
Scale
For the coconut green curry sauce:
- 2 tablespoons coconut oil, divided
- 1 large or 2 small jalapeños, seeds removed and diced
- 1 large shallot, diced
- 3 garlic cloves, minced
- 1 inch of ginger, peeled and minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 15-oz. can full fat coconut milk (or 1 cup coconut cream + 1/2 cup water)
- 1/2 cup fresh basil leaves, plus more for serving
- 2 handfuls of baby spinach
- 2 tablespoons lime juice
- 1/4 teaspoon lemon zest
- 1 teaspoon low-sodium soy sauce
For the tofu
- 1 package extra-firm tofu, drained, pressed, and cut into 1-inch cubes
- 2 teaspoons curry powder
- Few twists of black pepper
- 2 cups broccoli, chopped into florets
- 1 red bell pepper, sliced
- Green onion, thinly sliced
- Cooked rice or cauliflower rice, for serving (optional)
- Cashews or peanuts, chopped, for serving (optional)
Instructions
- Warm 1 tablespoon of coconut oil in a large skillet over medium heat. Add the chopped jalapeño, shallot, garlic, ginger, salt, coriander, and cumin. Sauté for 3 to 5 minutes, until very fragrant and soft.
- Add the coconut milk (or coconut cream and water) to the skillet and stir. Adjust the heat to maintain a gentle simmer for 10 minutes.
- Pour the coconut mixture into a blender and add the basil, spinach, lime juice, lemon zest, and soy sauce. Blend until all of the ingredients are well combined and there aren’t any green flecks left. Set aside.
- Add the remaining tablespoon of coconut oil to the skillet and return to medium heat. Add the tofu and season with curry powder and black pepper. Cook for about 5 minutes, then flip and cook on the other side for 5 minutes more. It should be golden and slightly crisp when done. Turn the heat to low.
- Pour the coconut green curry sauce over the tofu and stir to coat. Add the broccoli and bell pepper and cook a few minutes more, until the veggies are bright and slightly tender. Remove from heat and sprinkle with green onion.
- To serve, divide the coconut green curry between plates or bowls and add a scoop of cooked rice. Top with fresh basil and chopped cashews or peanuts, if desired.
Notes
Nutrition info does not include cooked rice or cauliflower rice or nuts, for serving.
Nutrition
- Serving Size:
- Calories: 377
- Sugar: 3.9 g
- Sodium: 373.9 mg
- Fat: 30.6 g
- Saturated Fat: 22.4 g
- Trans Fat: 0 g
- Carbohydrates: 15.5 g
- Fiber: 4.9 g
- Protein: 14.7 g
- Cholesterol: 0 mg
