Tofu Vegetable Curry

Here is a delicious weekday meal that is quick and easy. You can simply interchange with fresh vegetables however frozen vegetables saves one just a bit of time. 

Tofu Vegetable Curry 

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1 to 2 packages of firm tofu, cut into cubes*

1 can coconut milk 

2 tablespoons fresh lime juice

1 1/2 tablespoons curry powder

1 teaspoon sesame oil

1 teaspoon coconut oil

1 package (500g) frozen mixed vegetables

 freshly grated lime zest

Grate the rind of 1 lime into a small bowl. Set aside. 

In a large bowl combine the coconut milk, lime juice, curry powder and sesame oil. Stir. Set aside.

In a large nonstick frypan or wok, heat 1 teaspoon of coconut oil over medium heat. Add the cubes tofu, turning the cubes often, cook for about 10 minutes or until lightly brown all over.

Turn the heat up to high and add the frozen mixed stir-fry vegetables, stir and cook for 5 to 7 minutes or until heated through. Add the coconut milk mixture and allow to simmer to a boil. Once boiled, turn the heat down to medium and continue to simmer for 5 to 10 minutes. Remove from heat. Add the grated lime zest, stir, and serve over brown rice. 

*To remove the excess moisture from the tofu, press tofu between kitchen towels/paper towels or clean pieces of cloth. 

Notes: you can stir a handful of cashews before serving.   

Stay warm! - JD