Green Curry with Tofu and Vegetables

Ingredients: 1 clove garlic minced 2 baby portobello mushrooms chopped ½ cup chopped red pepper ½ cup chopped broccoli ½ cup chopped cauliflower

Ingredients: ½ cup chopped carrots 14 oz. package of firm tofu drained and pressed 4 tablespoons green curry paste or to taste 1 tablespoon brown sugar

Ingredients: 15 oz can coconut milk ½ serrano pepper finely diced (optional) 1 stalk green onion chopped Brown rice noodles or rice 2 tablespoons olive oil or coconut spray

Ingredients: Salt and pepper to taste ¼ cup Thai basil or regular basil, for garnish (optional) Cilantro for garnish (optional)

Slice tofu into cubes. Add olive oil to a large pan and heat over medium heat. Add tofu and salt. Cook until golden brown, about 10 minutes. Remove and set aside.

Add a splash of olive oil to the same pan. Add curry paste. Cook about 1 minute. Add garlic, veggies, green onion, serrano pepper, coconut milk, and brown sugar.

Cook until tender, stirring as it cooks to dissolve the curry paste and brown sugar, about 10 minutes (depending on how large vegetables are cut).

Add tofu to the pan. Cook until heated through. Add salt and pepper to taste. Serve over brown rice noodles or rice. Top with Thai basil and cilantro.

Click to get the recipe @ createmindfully.com