Vegan Coconut Curry with Tofu and Vegetables

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Vegan Coconut Curry with Tofu and Vegetables

Recipe:

Ingredients:

1 block of tofu, pressed and cubed
1 can of coconut milk
2 tablespoons of red curry paste
1 tablespoon of soy sauce or tamari
1 tablespoon of maple syrup or coconut sugar
1 tablespoon of vegetable oil
1 onion, thinly sliced
2 cloves of garlic, minced
1 bell pepper, sliced
1 small eggplant, diced
1 zucchini, sliced
1 cup of broccoli florets
1 tablespoon of fresh ginger, grated
Salt and pepper, to taste
Cooked rice or noodles, for serving
Fresh cilantro, for garnish
Lime wedges, for serving
Instructions:

In a large skillet or wok, heat vegetable oil over medium heat. Add cubed tofu and cook until golden brown on all sides. Remove tofu from the skillet and set aside.
In the same skillet, add sliced onion and cook until softened, about 3-4 minutes. Add minced garlic and grated ginger, and cook for another minute.
Stir in red curry paste and cook for 1-2 minutes until fragrant.
Pour in coconut milk, soy sauce, and maple syrup (or coconut sugar). Stir to combine.
Add sliced bell pepper, diced eggplant, sliced zucchini, and broccoli florets to the skillet. Cook until the vegetables are tender but still crisp, about 5-7 minutes.
Return the cooked tofu to the skillet and stir to combine. Simmer for a few more minutes to let the flavors meld together.
Season with salt and pepper to taste.
Serve the vegan coconut curry over cooked rice or noodles. Garnish with fresh cilantro and serve with lime wedges on the side for squeezing.

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