Spicy Coconut Curry Tofu

Lately I have been exploring using alternative forms of protein rather than animal protein in order to eat healthier. I never was a huge fan of Tofu but I though I would give this one a try and put a spin on it since I love spicy curry sauce and coconut milk.

 Here is the recipe:

1 Tbsp. Olive oil
1/2 c. spicy red curry sauce
1 Tbsp. grated ginger
3 cloves finely chopped garlic
2 medium carrots sliced diagonal
2 chopped bell peppers
1 medium chopped white or red onion
1 can (15 oz.) light coconut milk
1 cup low-sodium vegetable broth
1 pound firm tofu 
2 cups cooked brown rice
lime, basil cilantro to taste
 


Heat the olive oil in a large stock pit over medium. Add the curry sauce, ginger and garlic and cook until soft. Add the carrots, peppers, and onion stirring to coat them evenly with the curry mixture. Stir in the can of coconut milk and vegetable broth. Bring to a simmer and cook until carrots are tender, about 10-15 minutes. Fold in the tofu cubed and simmer 2 more minutes. Serve over 2 cups of brown rice (optional) and top with basil, cilantro, and lime (optional) 

I actually make this without the rice because it is so good just as a "soup" texture. It is so quick and easy! You can add chicken or fish if you are a meat eater. You can also add different veggies to your liking! Enjoy, but watch out, it is HOT!! Prepare to clear you sinuses!