THAI TOFU CURRY
“Let food be thy medicine, and medicine thy food.” This infamous statement was touted by Hippocrates, who is considered to be the father of modern medicine. Thousands of years ago, he knew that what we eat affects us not only physically, but mentally, emotionally, and spiritually. This is why he recommended living in alignment with nature, eating unprocessed plant-based foods, and exercising regularly.
His advice is more relevant than ever today. Particularly, in the herbal industry where many munchies on the market are anything but healthy. They are often made with highly-processed ingredients and contain loads of sugar and saturated fat.
If we really want food to reap the full benefits of our herbs, the solution is to make simple and healthy dishes. That's why we've had our in-house chef craft a variety of sweet and savory infused recipes.. One dish enthusiasts and foodies are sure to love is this 420-friendly Thai Curry soup with crispy tofu.
The soup calls for only a handful of ingredients but is very delicious. After a bowl or two of this Thai Curry soup, you can sit back, relax, and delight over the tasty meal.
Without further ado, please enjoy the following recipe.
Thai Tofu Curry Soup (420-Friendly, Vegan):
Preparation Time: 20 minutes
Serving Size: 4 servings
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An exquisite culinary sidekick.
For the crispy tofu:
1 block extra firm tofu
2 Tbsp olive oil (infused or non-infused)*
1 Tbsp nutritional yeast
1 Tbsp Nama Shoyu or soy sauce or Tamari
For the Thai Curry Soup:
2 Tbsp infused olive oil
3 bell peppers, julienned
1 medium onion, diced
2 cloves garlic, minced
3 cups fresh broccoli florets
1 medium sweet potato, peeled and diced
1 large carrot, sliced thinly
3-4 Tbsp Thai Red Curry paste
1 13.5 oz can full fat coconut milk
4 cups vegetable stock
Sea salt, to taste
To make the tofu, heat 2 Tbsp of olive oil in a skillet over medium-high heat. Add your cubed tofu and stir every 2 minutes. As the tofu begins to brown on the outside, add nutritional yeast and Nama Shoyu (or Tamari or soy sauce). Allow to cook for 3-5 more minutes. Set aside.
Prepare the soup by heating a large saucepan over medium-high heat. Add 2 Tbsp of infused olive oil, then sauté the onion and garlic for 1-3 minutes or until golden brown.
Pour the full fat coconut milk into the pot, then add the Red Curry Paste. Stir well until the Paste has dissolved into the liquid and no chunks remain.
Add the remaining soup ingredients. Increase the heat to high, and bring the mixture to a boil. Next, reduce the heat to low and allow to simmer for 10-15 minutes, or until the sweet potatoes are fully cooked.
Add any additional sea salt to taste. To serve, ladle the soup into bowls and top with crispy tofu and sprouts of your choice. Enjoy!
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