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Gluten Free Thai Peanut Curry Tofu + Veggies

  • Author: Mia Swinehart
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 3-4 servings 1x
  • Category: Lunch, Dinner

Description

High protein Thai peanut curry with tofu and veggies!


Ingredients

Scale
  • 14 oz tofu, drained and cubed
  • 1 bell pepper, sliced
  • 1 head of broccoli, cut into florets
  • 1 tbsp avocado or olive oil
  • 1/2 cup chicken bone broth (sub veggie broth)

For the curry sauce

  • 1 can full fat coconut milk ⠀
  • 1 cup raw cashews OR peanuts ⠀
  • 13 tbsp red Thai curry paste (depending how strong of a curry flavor you like)
  • 2 tbsp gluten free soy sauce OR coconut aminos ⠀
  • 2 tbsp rice vinegar ⠀
  • 2 tbsp coconut sugar (or sub honey)
  • 1 tbsp sesame oil ⠀
  • 2 tsp sriracha (add more if you like it spicy)⠀
  • Juice of 1 lime ⠀
  • 1/4 tsp ground ginger ⠀
  • Pinch of red pepper flakes ⠀
  • Sea salt, to taste

To serve:

  • Rice of choice (I like Jasmine rice)

Instructions

  1. Preheat oven to 400°F and line a large baking sheet with parchment paper.
  2. Pat tofu dry with a paper towel and drizzle with olive oil, season with salt and pepper. Bake for 25-30 minutes, until slightly browned.
  3. Meanwhile, make your peanut curry sauce by adding all ingredients to a blender. Blend all ingredients until smooth. Taste and adjust spice or sweetness if needed, or add more curry paste if desired (I do 2 tbsp).
  4. Heat a large skillet over medium heat with avocado oil. Stir in veggies and cook for 5 minutes, stirring occasionally. Add 1/2 cup bone broth (or any broth) and cook for another 5 minutes, or until veggies are cooked to your liking.
  5. Stir in the baked tofu and curry sauce. Remove from heat and serve over rice!