Tofu Coconut Curry With Vegetables
package firm tofu
drained, blotted and diced
ground black pepper
large cousa squash
halved and cut into slices (use zucchini if cousa squash is not available)
large red onion
cut in half and sliced (or cut julienne)
smashed into a puree
light coconut milk
juice from 1/2 a lime
cooked brown rice
You will also need:
non stick large skillet
Heat 1 tablespoon olive oil in a large skillet.
Add diced tofu, 1 teaspoon curry powder, salt and pepper and fry on all sides turning each side after about 1 minute totally 4-5 minutes, until tofu is slightly brown.
Transfer to a plate and keep aside.
Heat 1 tablespoon olive oil in a skillet.
Add squash, red onion, garlic and saute until brown, about 5 minutes.
Meanwhile cook brown rice as instructed on the package and keep aside.
Add coconut milk, brown sugar and cooked tofu to the skillet and cook until half the juice has evaporated, about 3- minutes.
Add lime juice and cook for an additional minute.
Serve warm with brown rice.
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