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?Tofu Veggie Curry?You’ll be happy you made this! Have a beautiful Saturday friends?
?Recipe: Press 1-14oz block extra firm tofu with paper towels and heavy object to remove excess liquid. Cut into approximately 3/4-inch cubes. Bake on lined sheet at 400F until golden and slightly crispy. Meanwhile, sauté 1 small white onion (small dice) in 1 tbsp neutral oil (or a little vegetable broth) 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 2 chopped zucchini (bite-size pieces) and 2 chopped red bell peppers (bite-size pieces) and simmer until peppers are just fork tender. Add baked tofu and continue cooking another minute until tofu warmed through. 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 or maple syrup if desired.) Topped with toasted cashews, red chili flakes and fresh basil.
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