Thai Tofu Green Curry

INGREDIENTS:

Spritz of olive oil

1 small-medium yellow onion, chopped

4 cloves of garlic, minced

2 Tbsp finely grated fresh ginger

1 green chili (such as jalapeno), seeded and diced

1 red bell pepper, sliced

3 Tbsp (or more for preference) Thai green curry paste

1 broccoli crown, cut into small florets

8oz sliced baby bella mushrooms, rinsed

3 cups low sodium veggie broth, plus more if needed

½ cup raw cashews, soaked in hot water for at least 30 minutes *see note for sub

Juice of 1 lime

2 Tbsp coconut sugar, plus more for preference (can sub other sugar)

Salt & black pepper to taste

For Tofu:

16oz pack of super firm tofu

Coco aminos

Paprika

Garlic Powder

2 tsp Arrowroot starch or cornstarch

DIRECTIONS:

1.     Set cashews soaking in hot water (*can sup canned coconut milk instead of making cashew cream)

2.     Preheat oven to 400. Lightly pat dry the tofu. Cube into ½ inch pieces. In a medium bowl, toss the tofu cubes in splashes of coco aminos, paprika, and garlic powder to coat. Sprinkle starch on top and toss again till evenly coated. Place on a parchment lined baking sheet, spaced evenly. Bake for 25 minutes, flipping once half way through. Set aside.

3.     Heat a large rimmed pan over medium heat. Spritz with oil and sauté onion for about 3 minutes, until soft.

4.     Add the garlic, ginger, chili pepper, and curry paste and cook for 2 – 3 minutes.

5.     Add broccoli, bell pepper, and mushrooms and cook 2 – 3 minutes more.

6.     Pour in veggie broth and mix in. Bring to a simmer.

7.     Meanwhile, drain the cashews and place in blender along with ¼ cup water and blend until creamy and smooth. Add to pan. (Alternatively use coconut milk).

8.     Add in tofu and bring to a good simmer or low boil. Simmer for 10 minutes or until veggies are tender, adding more broth as needed for desired consistency.

9.     Add lime juice and salt, pepper, and sugar. Taste and adjust seasoning, adding more salt for saltiness, sugar for sweetness, lime juice for acidity, pepper for heat.

10.     Serve with coconut brown jasmine rice.*

 *For rice, I used brown jasmine rice, made in rice cooker as usual adding salt, pepper, and ½ tsp of coconut extract (also called coconut essence) to water before cooking.

Bon Appetit!

Adapted from The 30-Day Alzheimer’s Solution