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?Easy tofu pantry curry?Have a lovely day friends. Off to do some ?♀️ yoga.?
?Recipe: (You will need to have baked one small sweet potato for this recipe.) Press 1-14oz block extra-firm tofu with heavy object and paper towels to remove excess liquid. Cut into approximately 3/4 inch cubes. Toss with some low-sodium tamari or soy sauce to lightly marinate and bake on lined sheet at 375F until slightly crispy, about 15 minutes. Meanwhile, add to medium saucepan: 1/2 cup unsweetened plant milk (soy, almond…or coconut milk for thicker curry), 2 tbsp Thai red curry paste, 1 cup vegetable broth, 2 tbsp peanut butter. Whisk well to incorporate all ingredients while heating. Bring to a boil before reducing heat to a simmer. Add 1 tbsp tamari and 1/2 cup mashed baked sweet potato. Whisk to incorporate sweet potato while simmering. Once sweet potato is mostly incorporated, simmer, covered, for about 5 minutes. Transfer to blender and blend on high until smooth. Return to stove and add juice 1 small lime and the baked tofu. Heat on low until warmed through. Adjust salt and fresh lime juice to taste. Serve with chopped peanuts and fresh cilantro.
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