Coconut Green Curry Tofu

• servings: 3 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 15 oz can full fat coconut milk

1/2 or 1 cup water

1 1/2 tbsp gluten-free tamari

1/2 tsp lime zest

3 cloves garlic

1 inch ginger

2 scallions

1/2 jalapeño (optional)

2 tbsp green curry paste

2 scallions

Handful fresh cilantro

Handful fresh basil

2 tsp sugar

2 tsp avocado oil or other neutral oil

1/2 white onion, diced

1 cup asparagus, cut into chunks

1 medium zucchini, chopped into chunks

1 (450g) block extra firm tofu, pressed and cubed

1 cup spinach

Juice of 1/2 a lime

Directions

In a blender, blend up the coconut milk, water, soy sauce, garlic, ginger, jalapeño, scallions, sugar, curry paste, cilantro, and basil and blend until smooth then set aside. Feel free to add more water if you’d like your curry to be a little thinner.

In a large pan, add your oil then sauté your onion with a pinch of salt until softened. Add in your asparagus and zucchini and sauté until they become a vibrant green and cook through.

Pour veggies into a bowl and if desired sauté your tofu to brown slightly.

Pour in your curry sauce to the pan with the tofu and bring to a low simmer. Allow to simmer covered for about 5-8 minutes (adjust liquid if desired).

Stir in your cooked veggies and spinach, add a squeeze of lime and allow the spinach to wilt. Serve along side some rice and enjoy.