Easy Vegan Recipe
Vegan Tofu Red Curry ▢ Extra Firm Tofu ▢ Cornstarch ▢ Olive Oil ▢ Garlic Powder ▢ Salt Red curry ▢ Coconut Oil ▢ Red Curry Paste ▢ Garlic Cloves ▢ Fresh Grated Ginger ▢ Vegetable Broth ▢ Red Bell Pepper ▢ Green Beans ▢ Canned Coconut Milk ▢ Soy Sauce ▢ Brown Sugar ▢ Kaffir Lime Leaves ▢ tablespoons Lime Juice ▢ Thai Basil Leaves ▢ Canned Coconut Cream
Squeeze the tofu between two heavy boards before pulling it apart into small to resemble chicken strips and mixing them with oil, cornstarch, garlic powder, and salt.
Cook the coated tofu pieces in the oven at 400°F (200°C) for 30 minutes or in an air fryer at 400°F (200°C) for 12 minutes until they become crispy.
To prepare the vegan Red Curry Sauce, heat a large saucepan over medium-high heat with coconut oil and add the red curry paste, garlic, grated ginger before cooking until fragrant.
Pour the vegetable stock and stir the vegan tofu red curry sauce before simmering it for three minutes until it has reduced by about half.
Pour the canned coconut milk, the kaffir lime leaves, brown sugar, and soy sauce before stirring the vegan red curry sauce and bringing it to a simmer again.
Add all the Tofu Red Curry vegetables: green beans, broccoli, red bell pepper, as well as the cooked tofu chunks, and toss the Vegan Red Curry until it's cooked.
Serve the Vegan Tofu Red Curry with a bowl of coconut rice or plain jasmine rice, and decorate the bowl with a few fresh kaffir lime leaves and chili flakes.
Prep Time: 10 minutes Cook Time: 30 minutes Makes: 8 Servings Calories: 317 kcal per Serving