Low Carb Tofu and Veggie Coconut Curry
How to Make It
Step 1
Preheat an oven to 400 F. Cut the tofu into 1” cubes. Toss the tofu in a bowl along with 1 ½ tbsp of avocado oil and ½ tsp kosher salt. There will be some liquid at the bottom of the bowl, but that is fine.
Step 2
Place the tofu on a parchment-lined baking sheet and bake for 30 minutes, tossing halfway through. Use a convection fan if possible. Remove the tofu from the oven and set it aside while you prepare the rest of the dish. The tofu should be nicely browned all over.
Step 3
Add avocado oil to a hot stockpot that has been preheated over medium-high heat. Add in the minced ginger and minced garlic with thickly sliced onion.
Step 4
Then add both curries. Saute for 30 seconds to 1 minute to develop the flavors. Then add the mushrooms and cook until the pan is dry but not burning. Add the smallest amount of the broth, just enough to deglaze the pan and keep the pan from burning. Continue to brown the mushrooms for 2-3 minutes. Add ¼ tsp kosher salt to the mushrooms.
Step 5
Add in the carrots and cook for one minute. Then add in the broth and coconut milk. Cover and bring to a simmer and cook for 2-3 minutes.
Step 6
Add the cauliflower, snap peas, and tofu. Cook until the veggies are still crunchy but softened and the tofu is heated through. Taste and adjust adding more salt or curry powder, if desired.
Ingredients
- Tofu, raw (not silken), cooked, extra firm – 14 oz
- Avocado oil – 1.5 tbsp
- Coarse Kosher Salt – 0.5 tsp
- Garlic – 2 clove
- Ginger – 2 tsp, sliced
- White onion – 0.25 large
- Mushrooms – 6 oz
- Coarse Kosher Salt – 0.5 tsp
- Carrots – 4 oz
- Vegetable broth, bouillon or consomme – 2 cup
- Canned Coconut Milk – 13.67 fl oz
- Thai Red Curry Paste – 2 tbsp
- Madras Curry Powder – 1 tbsp
- Snap peas – 1 cup
- Cauliflower – 5.5 oz
- Coriander leaf, fresh – 4 tbsp