Thai Yellow Curry with Tofu

Since I’ve been on this particular diet I’ve been on the hunt for tasty vegan recipes that are chock full of veggies. They have to be tasty because my husband and toddler have to eat it too, or else I have to cook two meals. Last night we ate a Thai Yellow Curry that was really easy and tasty. I pulled the recipe from a few other ones I found on the Web to make it (1) vegan (2) low-fat and (3) easy.

Ingredients (serves 6):

• 1lb extra-firm tofu cut into bite-sized cubes (I used our store brand organic, drained and pressed)
• 2 large carrots, peeled and cut into 1/4 inch rounds
• 2 medium yellow potatoes, peeled and diced
• 1 cup cut up pineapple
• 1 sweet red bell pepper cut into strips
• One medium yellow onion cut into strips
• 1 can light coconut milk
• one cup water
• 2-4 tbs Thai Yellow Curry paste (depending on how spicy you want it)
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh basil leaves
• 1 tbs chopped ginger (I used a paste)
• 1 tbs shopped garlic (I used a paste)
• Salt to taste (optional, I didn’t use it and it tasted great)

Directions:

1. I used a small amount of canola oil to coat my wok (about 1 tbsp) and pan-fried the cubed tofu for 6-8 minutes. Remove from pan and place on paper towel to drain.
2. In the same wok, place 1/2 the can of coconut milk (preferably the heavier stuff at the top) + the curry paste+ ginger and garlic in the wok and heat until boiling. Stir frequently.
3. Add the rest of the coconut milk and the water and bring to a boil again. Add in everything else and stir to mix everything together. Add more water if needed to adequately cover the veggies to cook.
4. Bring to a boil. Cook and cover on medium for 25-30 minutes until the veggies are cooked.
5. Serve with your choice of rice. I used brown and it was yummy and healthy. My husband prefers white basmati.

You can add other veggies to this recipe, or you can use a different type of curry paste if you like more spice (red or green). If you’re not on a diet and want a richer version you can use full-fat coconut milk and more oil while frying the tofu.

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