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?Thai red curry with tofu, noodles, zoodles and broccolini? Simple to make …delicious to eat…because that’s the way we like to roll! ?Have a happy Tuesday friends.
?Recipe: Sauté 1 small white onion (small dice) in 1 tbsp neutral oil until translucent, about 5 minutes. Add 3 minced garlic cloves and 1 tbsp finely grated ginger. Sauté until fragrant, about 30 seconds. Add 2 tbsp Thai red curry paste and keep mixing on medium heat, about another minute. Add 1-15oz can coconut milk and 1/2 cup water and stir. Add bite-size broccoli florets (or other quick-cooking vegetables) and 1-14oz packet extra-firm tofu (3/4 inch cubes) and simmer until broccoli is fork tender. Remove from heat and stir in 1-2 tbsp tamari/soy sauce, 1 tbsp fresh lime juice (or to taste), 1 tsp sriracha (optional) and salt to taste. (Add a little brown sugar if desired.) Topped with cashews, red chili flakes, sesame seeds, fresh basil. Served with zoodles and Lotus Foods brown rice + millet ramen.
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#tofu #glutenfreevegan #veganglutenfree @thefeedfeed #healthyvegan #eattherainbow #foods4thought #letscookvegan #healthyfoodshare #bestofvegan #feedfeedvegan #nycfoodie #veganfood #whatveganseat #veganfoodshare #vegana #vegano #wholefoods #veganrecipes #vegetarianrecipes #veganinspo
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