VEGAN RED THAI CURRY

Ingredients

1 cup jasmine rice
2 cups water
2 tablespoons olive oil, divided
1 package extra firm tofu
1 small zucchini
1 red bell pepper
4 cloves garlic
2 tablespoons Thai red curry paste
1 14 oz can unsweetened coconut milk
handful of baby spinach or kale
salt for seasoning
juice of half a lime + lime zest

Directions

Add the rice and water to a saucepan. Cover with lid and bring to a boil. Then simmer with lid on; but slightly off, for 20 minutes. Remove from heat and place lid back on so the rice doesn’t dry out.

Preheat oven to 400F. Cut the tofu into cubes. Place tofu on a parchment lined baking sheet with a tablespoon of the oil. Toss to coat and arrange in a single layer. Sprinkle with salt and bake for 15 minutes; then turn pieces over and cook for another 10-15 minutes. Set aside.

Thinly slice the zucchini, pepper and garlic. To a large pan on medium heat, add the remaining tablespoon of olive oil. Add in the zucchini, pepper and garlic. Cover with a lid to help the vegetables cook faster and steam a bit. When the veggies are a little tender and the garlic is cooked, add in the red curry paste. Then pour in the coconut milk and whisk to blend the paste and combine. Add in the spinach or kale and continue to cook. Add in some salt to taste, lime zest and lime juice. Simmer for a few more minutes. Add in the cooked tofu and stir. Serve with the rice.

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