Green Curry with Tofu

Green Curry | Vegan, Dairy Free, Gluten Free | From @V_Nutrition | www.vnutritionandwellness.com

This Green Curry with Tofu packs a flavorful punch with traditional curry spices and is topped off with a delicious baked tofu. 

Green Curry with Baked Tofu | This Green Curry with Tofu packs a flavorful punch with traditional curry spices and is topped off with a delicious baked tofu. Check it out now or pin for later!

Today I’m sharing a recipe for Recipe Redux. The Redux is a monthly recipe challenge that takes delicious dishes and  but makes them healthier. Here’s what they had in-store for us this month:

Start unpacking your favorite vacation memories. Think about a trip you took state-side or internationally and create a healthy recipe from an unforgettable meal you enjoyed. Or, create a recipe from a native ingredient you saw or tasted on your travels.

My husband and I traveled to Germany and the Czech Republic this summer and wanted to choose a dish I had from my trip. Check out my Vegan Travels in Berlin and Postdam post where I talked about the tasty dinner I’m recreating. Since I miss our trip so much, I thought this recipe would take me back to our fun vacation.

 

Green Curry with Baked Tofu | This Green Curry with Tofu packs a flavorful punch with traditional curry spices and is topped off with a delicious baked tofu. Check it out now or pin for later!

Green Curry from Berlin

The dish I chose was a green curry dish with zucchini, broccoli, leeks and bean sprouts topped with tofu. It was light and delicious and I was hoping to make it exactly the way it tasted in Germany.

 

Green Curry with Baked Tofu | This Green Curry with Tofu packs a flavorful punch with traditional curry spices and is topped off with a delicious baked tofu. Check it out now or pin for later!

 

I went out and got all the ingredients, however,  I couldn’t find  any bean sprouts which was a disappointment (and that’s why you don’t see them in the picture) but I’m adding them in the recipe so you get the full experience.

Although I tried to recreate the dish exactly the same way I remembered it from my trip, it just didn’t taste that great the first time I made the sauce – it was kind of bland.  Although the original sauce wasn’t creamy, I refashioned it with the coconut milk and it’s so much better!

 

Green Curry with Tofu
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Ingredients

  • TOFU
  • 1 container of firm tofu (pressed and drained)
  • 2 TB tamari (or soy sauce)
  • 3 TB veggie broth
  • ½ tsp of onion powder
  • ½ tsp of garlic powder
  • _____
  • GREEN CURRY SAUCE
  • 1 tsp olive or coconut oil
  • 2 cloves garlic, minced
  • 1 Tsp fresh ginger, minced (or ¼ tsp ginger powder)
  • 2 TB green curry paste
  • 1/4 Tsp turmeric
  • 1 can coconut milk
  • _____
  • VEGGIES
  • 1 TB olive or coconut oil
  • 1 leek, chopped
  • 1 small head of broccoli, cut into small florets
  • Veggie broth for sauteing
  • 1 large zucchini, sliced
  • 2 heads of bok choy, chopped
  • 2-3 TB fresh cilantro, chopped
  • ½ cup bean sprouts
  • scallions, chopped (to taste)
  • Dash of sesame seeds

Instructions

  1. Once tofu is pressed, cut tofu into 4 pieces. Mix soy sauce, veggie broth, onion and garlic powders together and marinate the tofu for 5-10 mins. Bake tofu for 20 mins at 350 degrees.
  2. Add coconut oil* to a small sauce pan. When hot add garlic and ginger and cook for about 2-3 mins. Add the rest of the sauce ingredients and bring to a boil, then turn down heat and simmer for 10 mins.
  3. Meanwhile, in a large saute pan, heat oil* and add leeks until cooked. Add other veggies and enough veggie broth to saute them. Cook until mostly done about 5-7 mins adding more veggie broth if necessary. You don't want too much, just enough to cook the veggies.
  4. Add curry sauce to vegetables and cook for another 3-5 mins until veggies are fully cooked.
  5. Put veggies and sauce into bowls and top with baked tofu, bean sprouts, scallions, and a pinch of sesame seeds.

Notes

* If you're not using oil, you can cook the vegetables with veggie broth. Start with a few tablespoons and add more if needed.

6.8
https://www.vnutritionandwellness.com/green-curry/

 


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40 thoughts on “Green Curry with Tofu

  1. One of my favorite things about traveling is the inspiration and coming home to recreate dishes! This one looks so delicious, all that green goodness! Thank you for linking up with us for Meatless Monday!

    1. Thanks Kimmy! I didn’t think these pictures would come out that great but you’re the second one to comment on them saying they were nice so I guess I did an okay job. I never know how they’ll come out! 🙂

  2. Thank you so much for sharing with Eat Your Greens, this is a wonderfully green vegan dish indeed. Sounds so tasty! The round up will be up on my blog at the end of the month.

    1. Thanks! yes, it was so much better with the coconut milk Johanna!

      I thought it was odd seeing and tasting the restaurant version but it worked there, I just can’t get it to work for me!

  3. This looks so healthy and delicious! And coconut milk makes everything better! Its amazing stuff. I love the challenge of trying to recreate dishes I have eaten in restaurants and cafes. I had an awesome meal in Hawaii that I have been meaning to try. I really must get on with it!

  4. So sorry for the delay in coming by, I thought I had. This Green Curry is way too pretty to eat, but we must! Nom nom nom. Hope you will join in #EatYourGreens for September again.

  5. This recipe is gorgeous! Love all the green. Thanks for linking up to Best of Blogs. Pinned for you!

I'd love to hear from you!