| 22 | 35 | 588 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 20 min | 6 |
| 454 gm | Broccoli (chopped) |
| 2 medium | Carrots |
| 1 cup | Red cabbage |
| 1 potato | Potato (large) |
| 1/2 medium pepper(s) | Red bell pepper |
| 5 clove(s) | Garlic |
| 1/4 cup | Yellow onion (medium) |
| 369 gm | Coconut cream ((1 can)) |
| 2 tsp | Turmeric, powder |
| 2 tsp | Garlic powder |
| 2 tsp | Onion powder |
| 2 tsp | Salt |
| 2 tsp | Cumin |
| 1 tsp | Coriander, ground |
| 1/4 tsp | Cinnamon |
| 1/4 tsp | Ginger, ground |
| 1/4 tsp | Cayenne pepper |
| 1 cup | Water |
| 15 gm | Sweetener, syrup, agave |
| 1 fruit | Lime |
| 1 tbsp | Tomato paste, organic |
| 1/2 stalk | Lemongrass (fresh; or 1 tsp . STEPS : dried) |
| 6 serving(s) | STEAMED JASMINE RICE |
| 6 serving(s) | BASIC BAKED TOFU |
| 1 1/2 cup | Jasmine rice, dry |
| 1 3/4 cup | Water |
| 681 gm | Tofu, regular, extra firm ((1 standard-sized tofu block)) |
| 3 tbsp | Soy sauce |
| 1 1/2 tbsp | Cornstarch |
| 1 1/2 tbsp | Garlic powder |
| 1 1/2 tbsp | Nutritional yeast |
| 1 1/2 tsp | Salt |
1.Prepare Steamed Jasmine Rice. Prepare Basic Baked Tofu .
2. Wash fresh veggies and remove any bad spots with a sharp knife.
3. Slice carrots into thin rounds, chop broccoli, cabbage, and potato into small chunks. Dice red pepper, onion, and garlic cloves into small pieces.
4. In a pot or pan with a lid, sauté onions, red pepper, and garlic in 1 tbsp. coconut cream until they begin to turn translucent and release their aroma.
5. Add sliced carrots, potato chunks, and remaining coconut milk to the pot and cover. Allow to simmer on medium heat for 10–15 minutes stirring occasionally.
6. When potatoes and carrots start to become tender, add broccoli, cabbage, and curry sauce spices. Cover. Allow to simmer for another 5 minutes on medium heat and remove from heat.
7. Serve veggie curry immediately with Basic Baked Tofu and Steamed Jasmine Rice. Enjoy!
1. Remove excess starch from rice by rinsing rice with cold water until water runs clear. Use a fi ne mesh strainer to catch rice or carefully strain in your cooking pot.
2. Place rice into a pot with a tight-fitting lid.
3. Add enough water to cover the rice with about 1/2 inch of water above level of rice. Use your finger to test. It should be approx 3 cups of water.
4. Bring water to a boil over medium/high heat.
5. As water begins to boil stir rice, cover, and reduce heat.
6. Allow rice to simmer until it has absorbed all the water, which usually takes about 10 minutes.
7. Stir rice to check that it is almost completely soft before turning off heat.
8. Remove rice from heat and keep lid on for another 10 minutes to allow it to steam the rest of the way to perfection.
9. Remove lid, fl uff rice with large spoon or fork, and serve.
1. Remove tofu from package and drain water.
2. Slice tofu into 1/2 inch slices with a sharp knife and place on a clean absorbent towel.
3. Cover tofu, place a heavy object on top, and apply slight pressure to help tofu drain extra water.1
4. Remove tofu from towel and cut into square cubes.
5. Place tofu in bowl, add spices, and stir carefully to coat the tofu evenly paying attention to maintain its cube shape.
6. Place tofu in ziploc bag or container and allow to marinate in the freezer for a couple hours, or in the fridge overnight.
7. Spread tofu out on a baking sheet. Use parchment paper to avoid tofu sticking to the pan.
8. Bake at 400℉ for 30 minutes, turning occasionally so all sides brown evenly. Turn on your oven's broiler for an additional 5 minutes for extra crispy tofu squares
| Fruit | 0.2 |
| Grain | 0.6 |
| Meat Alternative | 0.8 |
| Vegetables | 1.4 |
