Green coconut curry with tofu and vegetables

Golden tofu and vegetables simmered in Thai green curry paste, coconut milk and lime.

4 serves · 50 minutes

Ingredients

• 400 g extra-firm tofu, pressed and cubed
• 10 mL coconut oil
• 1 onion, chopped
• 15 g grated ginger
• 60 to 90 mL vegan Thai green curry paste, to taste
• 10 mL lemongrass paste
• 180 g carrots, sliced
• 250 g cauliflower florets
• 280 g yellow squash or zucchini, sliced
• 1 lime, zest and juice
• 1 × 400 mL tin light coconut milk
• A handful of Thai basil or coriander
• Salt, to taste

Method

1. Brown the tofu in half the oil and set aside. Soften onion in the remaining oil, then stir in ginger, curry paste and lemongrass until fragrant.
2. Add carrots and cauliflower for a few minutes, then squash, coconut milk and lime. Simmer until the vegetables are tender.
3. Return the tofu to the pan and warm through. Taste for salt and finish with herbs. A handful of snow peas can go in for the final minute if you like.

Nutrition is approximate per serve. Actual values vary with brands and serving size. Optional sides and toppings are excluded.