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Vegan Thai Red Curry With Tofu – Perfect for Meal Prep!

As we navigate through our busy lives, the importance of nourishing ourselves with wholesome meals cannot be overstated. For those of us who follow a vegan lifestyle or simply wish to incorporate more plant-based dishes into our diets, finding delicious and easy recipes is key. Enter Vegan Thai Red Curry with Tofu—a vibrant, flavour-packed dish that’s not only satisfying but also perfect for meal prep!

The Allure of Thai Flavours

Thai cuisine is celebrated for its delightful balance of flavours—spicy, sweet, sour, and salty all play a harmonious role in crafting memorable dishes. Red curry, in particular, is a staple that brings an enticing depth of flavour, and when combined with fresh vegetables and creamy coconut milk, it becomes a comforting meal that warms both the soul and the palate.

Ingredients You’ll Need

For the Red Curry:

• 400g firm tofu
• 1 tablespoon coconut oil (or any neutral oil)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons red curry paste (ensure it’s vegan)
• 400ml can of coconut milk
• 2 tablespoons soy sauce or tamari
• 1 tablespoon maple syrup (for sweetness)
• Juice of 1 lime
• 2 cups vegetable broth

For the Vegetables:

• 1 red bell pepper, sliced
• 1 courgette, sliced
• 1 cup sugar snap peas
• 1 cup baby spinach
• Fresh basil and coriander for garnish

Instructions

Step 1: Prepare the Tofu

Start by pressing the tofu to remove excess moisture. Wrap it in a clean kitchen towel or several sheets of paper towel and place a heavy object on top for about 15 to 20 minutes. Once pressed, cut the tofu into cubes and set aside.

Step 2: Sauté the Aromatics

In a large pan or wok, heat the coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 3: Add the Curry Paste

Next, incorporate the red curry paste into the pan. Mix well to ensure the onions, garlic, and ginger are coated in the paste, and allow it to cook for a couple of minutes to release its flavour.

Step 4: Combine Ingredients

Add the cubed tofu, coconut milk, vegetable broth, soy sauce, maple syrup, and lime juice to the pan. Stir everything together, bringing the mixture to a gentle simmer.

Step 5: Introduce the Vegetables

Once simmering, add the sliced bell pepper, courgette, and sugar snap peas. Continue to simmer for about 10 minutes, or until the vegetables are tender yet still vibrant. In the final moments of cooking, stir in the baby spinach until wilted.

Step 6: Serve and Store

Once everything is cooked, the aroma will be simply irresistible! Serve the curry hot, garnished with fresh basil and coriander. If you’re meal prepping, allow the curry to cool to room temperature before transferring it to airtight containers. This dish keeps well in the fridge for up to five days and can also be frozen for longer storage.

The Meal Prep Advantage

Vegan Thai Red Curry with Tofu isn’t just a tasty option; it also exemplifies the principles of meal prepping. The versatility of this dish allows you to mix and match your favourite vegetables based on what you have on hand. Moreover, it reheats beautifully, ensuring that you have convenient, flavoursome meals ready to enjoy at any time.

Creating a meal plan with this curry means that you can enjoy a healthy, satisfying meal throughout the week while saving time and reducing food waste. Pair it with fluffy jasmine rice or quinoa for a complete and balanced dish that’s sure to become a staple in your culinary rotation.

Conclusion

Vegan Thai Red Curry with Tofu is a delightful way to embrace plant-based cooking while enjoying the robust flavours of Thai cuisine. Its ease of preparation and meal prep potential make it an ideal choice for busy individuals seeking both convenience and nourishment. So why not treat yourself to a bowl of this warming curry? Your taste buds will thank you!

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