This easy vegan Thai Red Tofu and Sweet Potato Curry is packed with delicious spices and healthy vegetables and can be on the table in under 30 minutes. Perfect for a busy weeknight!
Happy New Year!!! How has this year been for you so far? I am enjoying a rather slower pace of life than the end of last year which was totally manic!! It was all my fault for trying to cram too much in – I counted back…a whopping 21 blog posts in December! No wonder I’m feeling tired.
The period after Christmas was quieter, but then I had the juggling act that was trying to keep up with the blogging (the demands of a blog never really go away, even at Christmas!) whilst simultaneously doing all the Christmassy things, spending time with family and friends and keeping the kids occupied and not feeling neglected – let’s just say there wasn’t much time for ‘me time’! So I am rather hoping perhaps January will be a little quieter (a girl can hope right?).
I did find a little bit of time towards the end of December and before the madness of Christmas descended, to get into the kitchen and start creating some fab new recipe ideas for this coming year. One of my favourites was this simple Thai Red Tofu and Sweet Potato Curry, which just so happens to be vegan and vegetarian friendly as well as gluten and dairy free…and totally delicious!!
Packed with healthy ingredients, this would be a great meal idea if you are trying to be a little healthier this January after the excesses of Christmas and perfect if you are doing #Veganuary this year, but even if those things don’t apply, this is quite frankly a delicious meal in its own right! And best of all, my kids really liked it – in fact they wolfed it down. Something I really wasn’t expecting!!
If tofu is not something you’ve cooked before, then I really recommend you try it – it’s totally wonderful and had me wondering why I don’t cook with it more often. To get a firmer texture, press the tofu for a bit before cooking – you can do this by covering it with kitchen roll and sandwiching it between a couple of boards… but if you are in a hurry you can miss this step out – the tofu will just be a bit more squidgy!!
To save time I used a ready-made red Thai curry paste – I really like the one from Thai Taste as, not only does it taste great, but I can recognise all the ingredients (no weird sounding additives!) and it is also gluten and dairy free as well as vegetarian and vegan friendly.
You may of course be doing #DryJanuary this year, but if not, this Thai Red Tofu and Sweet Potato Curry would go beautifully with a Gewurztraminer or a Riesling.
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Thai Red Tofu and Sweet Potato Curry (Vegan)
- 400 g firm tofu (I used Cauldron Foods)
- 200 g jasmine rice
- 400 ml boiling water
- Salt to taste
- 1 tablespoon wok oil, olive oil or coconut oil
- 300 g sweet potato peeled and cut into 1 cm / ½inch cubes
- 1 red or yellow (bell) pepper diced
- 100 g baby sweetcorn sliced
- 3 tablespoons red Thai curry paste (I used Thai Taste)
- 400 ml tin of coconut milk (See Note 1)
- 100 g mangetouts
- Juice of 1 lime
- 2 tablespoons coriander leaves (optional)
- Start by pressing your tofu – place a chopping board down on your work surface and place a double layer of kitchen roll on top. Place the block of tofu on the kitchen roll and then place another double layer of kitchen roll on top, followed by a second chopping board and then 4 tin cans to weigh it down. Leave to drain for 10 minutes, then chop into bitesized pieces. (See Note 2.)
- Meanwhile place the jasmine rice in a saucepan and add 400ml (2 cups) boiling water and a pinch of salt, cover with a lid and bring to the boil, then turn down to a low simmer and cook for 8 minutes. Take the rice off the heat, but leave the lid on. Leave for a further 5 minutes or until you need it.
- While the rice is cooking, heat 1 tablespoon of oil in a wok or large frying pan, then add the tofu and stir fry for 3 minutes until brown. Add the sweet potato, red pepper and sweetcorn and stir fry for a further 1 minute.
- Next add the red curry paste and stir fry for 1 more minute.
- Add 200ml (7oz) coconut milk and bring to the boil, cover with a lid of some sort (I used a baking tray!) and allow to simmer 7-8 minutes until the sweet potato is soft. Add extra coconut milk if you want the curry to be a bit more saucy.
- Finally add the mangetouts, a pinch of salt and the lime juice and cook for one more minute.
- Serve the curry with the cooked rice and a sprinkling of coriander if you fancy it.
- Depending on how much sauce you like, you may only need 200-300ml (7-10oz) coconut milk for this recipe.
- If you are short of time, you can skip pressing the tofu.
- Not suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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