Thai Tofu Curry Over Rice (VEGAN with Paleo options!)
So, is it fall yet? When the weather turns, I love to make lots of warming fall recipes. While I probably won’t be going to many potlucks or bonfires this year, I still love to make lots of bowls… soups, broths, everything.
Totally unrelated, I had an astrology reading last week. The woman was lovely – her name is Elizabeth Frediani, a knowledgeable astrologist out on the West Coast. We had a phone call, and discuss things about my chart that I already know. I’m not a skeptic by any means, but the first five minutes I was concerned that I wasn’t really going to hear anything I didn’t already know. Once she dove into what my chart actually means and how that influences my life, decisions, personality, etc… I realized that there was a lot more to this than people think about￼￼￼, and a lot of it is very specific. Basically, she let me know that￼￼ I have a lot of change coming up, I felt very stagnant and I need to explore my creative side a bit more, and use that to “perform acts of service” for others. This was a major part of my chart, that I feel most valuable when helping others achieve their goals, or heal.
Having said that… you may not know that I am a Usui reiki master. I began studying it a few years ago after lots of discussion with some of my other woo-woo friends…. and I never looked back. I wanted to use my hands, and help with the healing that I saw was so desperately needed around me… but I knew something like massage therapy was not for me. I worked towards my classes, practiced on lots of people￼, and something clicked. I love feeling the energy, allowing people to find their own energy balance, and helping out that positivity out there in the world. If you’re interested in learning about what reiki is, find more out on my website, here.
So with all this stagnant “feeling” I have, what will I do next? Great question. I was recently wondering the same thing. I’ve been mulling doing this over for a few years now, but I finally reached out to a friend of a friend, Susan Smith of One Yoga￼￼. I’m going to start my YTT-200 (yoga teacher training) at the end of the month! It’ll be a wild new adventure but I’m excited. I know the experience will be intense, raw, lots of knowledge, practice, etc…. and it’s a lot more than just, “okay, this is how you do a proper Warrior III pose.” I want to find that mind/body balance that I was never ready to find before, and allow this to complement all the other healing work I’ve been doing on myself. Yay, new adventures!
Ok, so back to food. While I’m currently following a ketogenic protocol and this meal ultimately is NOT low carb, it’s delicious, and VEGAN! If you aren’t vegan, you can easily swap out my tofu for chicken or shrimp. This recipe is an easy way to make a Thai-inspired meal, and no… it isn’t one of those “pay $45 to make it yourself when you could’ve paid $15 to buy it” meals. If your kitchen is stocked well, you likely only need a few things!
Thai Tofu Curry Over Rice￼ (VEGAN with paleo options!)
Prep time: 10 min
Cook time: 40 min
- 1 cup of extra firm tofu (vegan, but not paleo), sliced into inch cubes￼. can sub shrimp, or 1-in cubed chicken if preferred
- 1.5 cups of cooked basmati rice, or 2.5 cups riced cauliflower if making paleo
- 1 can of full fat coconut milk, shaken
- 1 red bell pepper, stems and seeds removed, sliced into thin strips
- 1 small yellow onion, halved/sliced
- 1 heaping tbsp red curry paste
- 2 tsp curry powder, separated
- 2 cloves of garlic, pressed or minced
- 1 tbsp of tamari or coconut aminos (or regular low-sodium soy sauce, if not strict)
- 3 stalks of scallions, sliced thin
- handful of cilantro, chopped
- optional (not paleo!): peanuts for garnish
- also optional (not vegan!): 1 tsp fish sauce – very much a staple in this cuisine, use it if you are able!
- In a large skillet or frying pan over medium heat, add your tofu (or chicken or shrimp) with a tbsp of your preferred cooking fat. I’m loving avocado oil right now, but any is fine.
- season with a touch of salt, pepper, and 1 tsp of your curry powder. Sauté until starting to brown or crisp on all sides, about 2-3 minutes total for shrimp, 8-10 minutes for chicken or tofu. Once browned, remove from the skillet and set aside.
- At this stage, begin cooking your basmati rice or riced cauliflower according to package instructions. If making homemade riced cauliflower, chop up about 2 cups of cauli in a food processor until it has a rice-like consistency. Add to a skillet over medium heat with 2-3 tbsp of water, pinch of salt and a small tsp of cooking fat and allow to steam for 3-4 minutes, stirring occasionally. Remove your lid and continue cooking for another 2-3 minutes to allow any water to evaporate, then set aside on low to keep warm.
- Back to the curry – in the same skillet, still over medium heat, add another tsp of your preferred cooking fat, and add your bell pepper and onion. Begin to sauté as well, stirring occasionally, until translucent – about 3-4 minutes.
- Once your pepper and onion is at this stage, add you garlic, turning the heat down to medium low to prevent burning. Sauté for another 1-2 minutes until fragrant. Lightly season with salt and pepper, or a pinch more of your curry powder, doing a taste test.
- Now, add your tbsp of curry paste, stirring and pressing it into the pepper/onion mixture, stirring to allow it to cook and break down – about 2 minutes. Add your can of coconut milk and tsp of fish sauce (if using), as well as your tamari or soy sauce.
- Turn your heat to low and add your protein (tofu, chicken or shrimp) continuing to stir, and allowing to simmer – either until rice is done, or for another 5-7 minutes. You want to cover the skillet, so that too much water does not evaporate out of the pan. If the mixture bubbles too aggressively/is too hot, turn the heat down to the lowest setting.
- Once finished, spoon rice into a bowl, then your curry mixture over your rice. Garnish with scallions, cilantro, and peanuts (if using).