Vegan Thai Green Curry with Tofu & Vegetables

INGREDIENTS

• ▢ 14 ounces Tofu Extra Firm
• ▢ 1 tablespoon Oil
• ▢ 2-4 tablespoon Green Curry Paste adjust amount based on spice preference
• ▢ 1 can Coconut Milk 14oz
• ▢ 1 tablespoon Brown Sugar
• ▢ 2 tablespoon Soy Sauce or Tamari for gluten-free
• ▢ 8-10 Kaffir Lime leaves crush to release oil
• ▢ 1 cup Green Bell Pepper seeds removed and cut into 1 inch squares
• ▢ 1 cup Red Bell Pepper seeds removed and cut into 1 inch squares
• ▢ 1 cup Broccoli cut into florets
• ▢ 1 cup Zucchini slit in half and sliced, optional
• ▢ 12-15 Thai Basil Leaves
• ▢ 1 tablespoon Lime juice

INSTRUCTIONS

1. Press the tofu to remove excess water. Cut it into pieces and keep aside. If you prefer, you can sauté, bake or air fryer it.

2. Heat a medium pot on medium-high heat. Add oil and then add the green curry paste. Stir it.

3. Add ½ can of coconut milk. Stir well, so that the paste is completely mixed with the coconut milk. Then add the remaining coconut milk, brown sugar, soy sauce and Kaffir Lime leaves. Stir well.

4. Add the red bell pepper, green bell pepper, broccoli and zucchini. Bring to a complete boil and cook for 2-3 minutes until the vegetables are slightly tender.

5. Add the tofu pieces, and half of the Thai Basil leaves and cook for another 3-4 minutes.

6. Add lime juice. Taste and add salt if needed. Garnish with the remaining basil leaves. Thai Green Curry is ready to be enjoyed over jasmine rice.