Cauliflower Tofu Red Curry - alive magazine

Name: Cauliflower Tofu Red Curry - alive magazine
Ingredients: 2 cups (500 mL) water; 1 cup (250 mL) uncooked short-grain brown rice; 1/2 cup (125 mL) unsweetened shredded coconut; 1/2 cup (125 mL) finely chopped cilantro; 1 Tbsp (15 mL) coconut oil; 1 onion, thinly sliced; 2 garlic cloves, minced; 1 cup (250 mL) light coconut milk; 1 Tbsp (15 mL) red curry paste (add more if you prefer this spicier); 1 - 28 oz (796 mL) can crushed tomatoes; 1 - 350 g package extra-firm pressed tofu, cut into 1/2 in (1.25 cm) cubes; 1/2 head cauliflower, cut into small florets; 1 Tbsp (15 mL) lemon juice; 2 Tbsp (30 mL) chopped fresh mint

www.alive.com

Red curry is a rich and decadent classic. Instead of fattier cuts of beef, low-fat, high-protein tofu is used, along with nutrient-dense cauliflower.

View full recipe on www.alive.com

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.alive.com.

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