Thai Tofu + Vegetable Coconut Curry [Vegan, Gluten Free]

It’s another edition of Take-Out Take-Over.

Except this time it had nothing to do with the delivery man and more to do with the fact that I make a mean coconut curry. humble brag.

I used to make this dish all the time. I also used to make this dish more like a soup, using the whole can of coconut milk and some water and letting the veggies boil themselves soft. But after egg drop soup last week, I’ve been trying to avoid soup for dinner.

It’s not what you think. It’s not that I don’t LOVE soup, especially in the winter. It’s just that I’m a crunch girl. Texture is like… my thing. So while I love soup, I don’t love the fact that sometimes I end up eating a whole box of crackers to compensate for the liquid portion of the evening. It’s almost like soup is a vehicle for chips, the same way my mom says that fries are just a vehicle for salt.

So I went the saucier, not soupier root. I reduced the amount of coconut milk that I usually use, and let the vegetables get coated in curry flavor rather than drown in it.

The result was phenom. And I didn’t miss the crackers on bit.

tofu and vegetable curry

Thai Tofu + Vegetable Coconut Curry

serves 2

1/2 onion, sliced

3 cloves garlic, minced
1 T. fresh ginger, minced
1 heaping T. Thai red curry paste
1/2 medium eggplant, cubed
1/2 package extra firm tofu, cubed
1/2 – 1/2 can lite coconut milk [feel free to go full fat]
1/2 red pepper, sliced
1/2 c. mushrooms, sliced
1 c. broccoli florets
2 c. chopped kale
1/2 t. salt [to taste]
Sriracha [to taste]
Preheat the oven to 375. Line a baking sheet with tin foil, spray the eggplant and tofu, and roast for approximately 20 minutes until the eggplant and tofu start to brown.
Meanwhile, heat 1 heaping tablespoon coconut oil [or any other oil] in a skillet. Saute the onions for 3 minutes, add the garlic and ginger, and cook until fragrant, 30 seconds to a minute. Add the red curry paste, and mix well. Don’t worry if it doesn’t totally mix in right away.
Add the red pepper, mushrooms, and broccoli. Continue cooking for another 4-6 minutes until the vegetables begin to get tender. Add the salt, coconut milk, eggplant, and tofu. Stir, and cover the pan with a lid and continue cooking for another 2-3 minutes.
Add the chopped kale, a little more coconut milk, and replace the lid to let the kale steam for a minute or two. Continue cooking until all the vegetables are tender [or your desired texture].
For a spicy kick, serve with Sriracha.

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