Plant Based recipes have always been a staple food in my household. They’re such a fresh, flavoursome dish and are a great meal to have with family and friends. One of my favourite recipes among them is “Thai red curry with tofu, noodles, zoodles and broccolini” that they’re incredibly yummy and flavorful. And the abundance of fresh vegetables and herbs give these delicious vegan recipe, taste and texture:
- 1 small white onion
- 3 garlic cloves
- 1 tbsp grated ginger
- 2 tbsp red curry paste
- 1 15 oz coconut milk
- a handful of broccoli florets
- a few 3/4” inch extra firm tofu cubes
- 1-2 tbsp tamari/soy sauce
- 1 tbsp fresh lime juice
- 1 tsp sriracha
- Toppings: cashews, red chili flakes, sesame seeds, fresh basil
Served with: a mix of zoodles (spiralized zucchini) and brown rice + millet ramen noodles .
Sauté 1 small white onion (small dice) in 1 tbsp neutral oil until translucent, about 5 minutes. Add 3 minced garlic cloves and 1 tbsp finely grated ginger. Sauté until fragrant, about 30 seconds. Add 2 tbsp Thai red curry paste and keep mixing on medium heat, about another minute. Add 1-15oz can coconut milk and 1/2 cup water and stir. Add bite-size broccoli florets (or other quick-cooking vegetables) and extra-firm tofu (3/4 inch cubes) and simmer until broccoli is fork tender. Remove from heat and stir in 1-2 tbsp tamari/soy sauce, 1 tbsp fresh lime juice (or to taste), 1 tsp sriracha (optional) and salt to taste. (Add a little brown sugar if desired.) Topped with cashews, red chili flakes, sesame seeds, fresh basil. Served with zoodles and brown rice + millet ramen.