One of the first things a veteran vegan told me when I first transitioned to a plant-based diet, was “Ethnic Foods Are You Friends!”. This fact has been in the forefront of my thoughts ever since (thanks Courtenay!).
I am always exploring and experimenting with Asian, European, Mexican, and African recipes, adding fire and flare, and of course, Vitamin L (love!) to my developmental dishes (usually culminating in pure awesomeness, by the way!)
Always simple, never disappointing coconut milk based curry dishes are one of my favourite meals to prepare – they’re hearty, full of nutrients, and of course, tasty.
Here is my recipe for Thai Tofu Tableau. Feel free to substitute any ingredients you see fit! It should feed 4-6 people.
4 cups of chopped vegetables of choice, separated by type. I usually use portobello mushrooms, Shanghai bok choy or broccoli (or both!), snow peas and carrot ribbons (use a carrot peeler to create “ribbon-like shreds”)
nutritional yeast to-taste (nooch)
1 pound of organic regular or smoked tofu (or 2 cups of cooked chickpeas if you prefer!)
1/3 cup coconut milk
1-3 teaspoons sweet Thai curry paste
1/4 cup of each: chopped fresh cilantro, cashews, beans prouts for garnish (optional)
Add your 1 tablespoon of coconut oil to a hot pan or wok. Combine all veggies, with a good splash of tamari, and a couple spoonfuls of nooch. Add a little splash of soy sauce and a pinch of nooch. Stir-fry until just tender, then remove from wok and set aside
After cooking and setting aside all of the vegetables, add a teaspoon of coconut oil to the pan or wok and stir-fry the tofu with a splash of tamari and a pinch of nooch
In a small bowl, mix together the coconut milk and curry paste
When the tofu pieces are starting to brown add the vegetables back in and pour the sauce over everything. Stir-fry for another minute or two, until warm
Sprinkle with cilantro, cashews and bean sprouts, then serve over rice or vermicelli noodles