One Pot Thai Coconut Curry Tofu

ONE POT THAI COCONUT CURRY TOFU

Ingredients

• 1 12-14 oz container firm organic tofu drained and cut into 1″ squares

• 1 cup brown rice or quinoa prepared according to package

• 1 large onion coarsely chopped

• 1/4 cup water

• 5 cups green beans cut into thirds

• 2 medium red peppers seeded and coarsely chopped

• 1 15 oz can kidney beans drained and rinsed

• 1 13.5 oz can light canned coconut milk Trader Joe's brand

• 1 tsp grated ginger

• 2 tsp curry powder or 1 Tbl red curry paste 

• 1/3 tsp sea salt

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Instructions

1. Dry pan fry* the tofu, turning until browned. Remove from the pan and reserve for later.

2. Heat the 1/4 cup water in the pan and saute the onion until translucent.

3. Add the green beans and red pepper and 1/4 cup more water and continue to cook until soft-crisp.

4. Add the kidney beans, grated ginger, curry powder (or red curry paste) and salt to the vegetables.

5. Add the tofu back in along with the coconut milk and stir. Thin with a little water or veggie stock, if needed. Continue to cook until heated through.

6. Serve over prepared brown rice or quinoa.