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 ⠀
- 1–3 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
- Preheat oven to 400°F and line a large baking sheet with parchment paper.
- 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.
- 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).
- 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.
- Stir in the baked tofu and curry sauce. Remove from heat and serve over rice!