Coconut Tofu Vegetable Curry

Ingredients

• extra firm tofu, pressed 10 minutes and cut into 3/4 inch cubes14 oz (397 g)
• coconut oil1 tbsp (14 g)
• yellow onion, diced1 medium (110 g)
• fresh ginger, grated1 tbsp (10 g)
• garlic, minced3 cloves (9 g)
• red curry paste2 tbsp (14 g)
• canned light coconut milk13.5 oz (400 g)
• low sodium soy sauce1 tbsp (15 g)
• cauliflower florets4 cups (400 g)
• red bell pepper, sliced1 medium (150 g)
• baby spinach3 cups (90 g)
• cooked basmati rice, warm3 cups (555 g)

Directions

1. 1

   Heat the coconut oil in a large skillet or pot over medium high heat.

2. 2

   Cook the tofu cubes 6 to 8 minutes, turning occasionally, until golden on most sides; transfer to a plate.

3. 3

   Add the onion and cook 4 minutes, then stir in the ginger, garlic, and curry paste for 1 minute until fragrant.

4. 4

   Pour in the coconut milk and soy sauce, scraping up any browned bits, and bring to a simmer.

5. 5

   Add the cauliflower, cover, and simmer 10 minutes until just tender.

6. 6

   Return the tofu to the pot with the bell pepper and simmer 3 more minutes, then fold in the spinach until wilted.

7. 7

   Serve over warm basmati rice.