Thai Coconut Curry Tofu - Plant Based Cooking
Who doesn’t love curry and tofu, but there is no crime against your figure here. This recipe is light and oh so divine. Don’t be surprised if you end of making it a few times a month.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.plantbasedcooking.com.
Ingredients
- 1 12-14 oz container firm organic tofu (drained and cut into 1″ squares)
- 1 cup brown rice (or quinoa prepared according to package)
- 1 large onion (coarsely chopped)
- 1/4 cup water
- 5 cups green beans (cut into thirds)
- 2 medium red peppers (seeded and coarsely chopped)
- 1 (15-oz.) can kidney beans (drained and rinsed)
- 1 13.5 oz can light canned coconut milk (Trader Joe's brand)
- 1 tsp grated ginger
- 2 tsp curry powder (or 1 Tbl red curry paste )
- 1/3 tsp salt
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