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?Cauliflower tofu yellow curry?(video in highlights-not so pretty!)?This curry is great with oat milk, coconut milk or cashew milk. You can also sub the yellow curry paste for Thai red curry paste if you prefer, just leave out the turmeric. It’s so versatile. Most veggies will work.
?Recipe: Press and drain 1-14oz block extra-firm tofu to remove excess liquid. Cut into 3/4-inch cubes and bake on lined sheet at 375F until golden, about 15 minutes. Meanwhile, sauté 3/4 cup finely chopped shallots until translucent, about 5 minutes. Add 1 tbsp minced garlic and 2 tsp minced ginger. Sauté 30 seconds before adding 1/2 tbsp turmeric. Cook another minute. Add 2 tbsp yellow curry paste (brand I used is Mekhala). (You can substitute the yellow curry paste if you can’t find it with Thai red curry paste, but then leave out the turmeric.) Mix and add 2 cups oat milk (or cashew milk, or 1-14oz can coconut milk), 1 tbsp tamari or soy sauce, 3 cups cauliflower florets and the baked tofu. Stir well and bring to a gentle boil. Reduce heat and simmer until cauliflower is just tender, about 15 minutes. (Add some veggie broth or water if needed.) Once ready, add maple syrup and fresh lime juice to taste. Serve with chopped peanuts and cilantro.
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