Name: Green Thai Curry With Tofu
Ingredients: 2 tbsp Vegan green curry paste (before scooping it into the pot, taste it first making sure it does not burn your face off); Small block of extra firm organic tofu, cut into slices; 2 tbsp Coconut oil; 1 tbsp Lime juice; 1 tsp Grated fresh ginger; 1 Grated garlic clove; 1 cup Fresh broccoli; 300 ml Tin light coconut milk; 120 ml Vegetable broth (stock powder and water); 1 cup Other green veg of your choice, maybe snow peas and green beans; Cashew nuts to decorate; Salt, pepper, maybe some fresh chilli

CategoryMain Dishes

Yields1 Serving

Ingredients:

2 tbsp Vegan green curry paste (before scooping it into the pot, taste it first making sure it does not burn your face off)

Small block of extra firm organic tofu, cut into slices

2 tbsp Coconut oil

1 tbsp Lime juice

1 tsp Grated fresh ginger

1 Grated garlic clove

1 cup Fresh broccoli

300 ml Tin light coconut milk

120 ml Vegetable broth (stock powder and water)

1 cup Other green veg of your choice, maybe snow peas and green beans

Cashew nuts to decorate

Salt, pepper, maybe some fresh chilli

Directions:

Drain Tofu

Heat coconut oil and arrange sliced tofu in a single layer

Cook until lightly browned on both sides

Add 1 teaspoon of the curry paste, garlic and fresh ginger. Stir to coat the tofu

Fry for about two minutes then remove tofu and set aside

Place coconut milk, curry paste and broth to the fry pan

Stir and bring to boil

Add all vegetables and cook for about 5 minutes. Don't over-boil vegetables

Add tofu and lime juice. Adjust seasoning with salt, pepper

Heat through for a minute or two

Divide into two bowls and serve with brown rice, cashew nuts and maybe a few thin slices of fresh chilli

Ingredients