Green Tofu and Vegetable Curry

This Green Tofu and Vegetable Curry is one of the easiest in our repertoire. A good green curry paste and coconut milk carry the flavor in the sauce, while a quick sauté on some green vegetables of choice and baked tofu bring this quick and tasty meal together in no time.

You can use just about any vegetable you choose in this dish, but I love keeping it all green. Goes with the green curry paste, and keeps it feeling fresh and spring-like, you know?

Tofu: to bake or to pan-fry?

You have the option of pan-frying or baking the tofu. Baking overall takes longer, but it’s less hands on, so may save you time in the end. It’s also a healthier alternative to pan-frying. Pan-frying, though, will always give you the edge on perfectly crispy, golden tofu. Baking can also get you crispy tofu, don’t get me wrong, but it’s just a little different. Baking is my preferred method!

If you choose to bake, there are actually two different ways you can go about this. Normally, after the water has been pressed out of the tofu, it would be lightly breaded in cornstarch and oil before being baked. This way is delicious and I highly recommend it.

Another way, as in the recipe below, is simply baking the tofu, no coating no fuss. This results in a crisp, almost chewy tofu that is another great option. I choose this method when crunched for time or cooking for people who prefer to eat lighter.

I paired the bake method with this particular curry recipe to keep it as simple and straightforward as possible. However, feel free to bake/fry tofu in your favorite way before tossing in the sauce with the veggies!

Recipe adapted from New York Times

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Green Tofu and Vegetable Curry

Serves 2-3

Ingredients:

• 1 14oz / 400g block of firm or extra-firm tofu

• 1 Tbsp / 14g cooking oil

• 1 onion, sliced

• 1 bunch of asparagus, cut into 1-inch pieces

• 1 cup snow peas

• 1 14oz / 400g can of coconut milk

• 2-4 Tbsp / 36-72g green curry paste

• Juice of 1 lime

• Rice, lime wedges, cilantro, sesame seeds, etc. as desired, for serving

Directions:

Prepare the Tofu

Oven preheated to 400°F / 205°C. Line a baking sheet with parchment paper or silpat.

1. Place tofu block between some paper towels and press to absorb extra water. Repeat until tofu feels dry and no more water comes out. You can also do this ahead of time by placing something heavy over the tofu and paper towels, such as a bowl or pot, and leave it for several minutes.

2. Slice tofu into 1-inch cubes. Disperse tofu cubes evenly onto prepared baking sheet.

3. Bake in preheated oven for about 30 minutes, or until light golden.

Cook Vegetables and Sauce

1. Heat oil in a large pan over medium-high heat. Add onions, asparagus, and snow peas; cook, stirring occasionally, until starting to get some color, about 2-3 minutes.

2. Add coconut milk and green curry paste to pan and stir to combine. Simmer until sauce starts to thicken.

3. Remove from heat and stir in lime juice and tofu.

4. Serve over rice with desired garnishes.

Jenny’s Notes:

• Use whichever vegetables you like best, the recipe as written above is the winning combo of veggies that we liked, while keeping it a fun green theme. Some ideas include using corn kernels, carrots, broccoli, kale, bell peppers, fennel, etc. Just keep in mind the approximate cooking length of the veggies you’re adding. Hardy root vegetables like carrots will take a bit longer, while veggies like broccoli, especially if you like them with a bit of a crunch like I do, will take just a few minutes until al dente perfection.

• Certain veggies like broccoli and kale tend to “absorb” the sauce more than others, so if using these you might find your dish overall less saucy.

• To avoid soggy vegetables, make sure not to cook them all the way through before you add the sauce, as they will still cook once you add the sauce.

• Green curry pastes can vary in spiciness, so I would advise starting with just 2 Tbsp of curry and tasting for spice level before adding more.

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Coconut Curry Lentil Soup

I was never a big fan of lentils growing up, but the past couple of years I’ve really been appreciating their nutritious versatility. So when I saw a recipe called “Best Lentil Soup” I wanted to try it. At the same time I was very skeptical. Best? In the whole wide world? I kinda doubt it. But now I want to try it to see just how good it is, because it probably is good. But best is a really big word.

Do you know what? This is a really good lentil soup. I’m taking out that word “best” because I certainly have not tried all the lentil soups in the world, and don’t feel that this soup could accurately make that claim without trying hundreds more lentil soups. But it IS delicious. It’s creamy, comforting, and leaves your tummy feeling all warm and fuzzy and satisfied. It has a bit of zing from ginger and curry, and a bit of acidity from fresh lemon to round off the creamy coconut base. Plus it comes together quickly and is freezer friendly.

So if you, like me, are craving and enjoying all the comforting food and clothes and activities that come with fall, then you should try out this soup!

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Recipe lightly adapted from Love and Lemons

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Coconut Curry Lentil Soup

Serves 4-6

Ingredients:

• 2 Tbsp / 28g oil

• 1 medium onion, finely chopped

• 4 garlic cloves, minced

• 3 Tbsp fresh ginger, grated

• 1 Tbsp mild curry powder

• 1/4 tsp crushed red pepper flakes

• 28oz / 800g canned fire-roasted or regular diced tomatoes

• 1 cup dry lentils

• 2 1/2 cups / 593g water

• 1 14oz / 400g can coconut milk

• Salt and pepper to taste

• Generous handful of cilantro, roughly chopped

• Lemon or lime wedges, for serving

Directions:

1. Heat oil in a large pot over medium heat. Add onion and cook until translucent and soft, about 5 minutes, stirring occasionally.
   

2. Add garlic, ginger, curry powder, and red pepper flakes. Cook until fragrant, 1-2 minutes, stirring frequently.
   

3. Add in the tomatoes, lentils, water, coconut milk, a generous pinch of salt and pepper. Bring to a boil then turn down heat. Cover and simmer for 25-35 minutes, or until lentils are tender, stirring occasionally. Taste and adjust salt and pepper, as desired.
   

4. Turn off heat and stir in cilantro. Serve with lemon wedges and crusty bread, rice, or your choice of side.
   

Jenny’s Notes:

• This can also be made in the crockpot! Simply add all ingredients except for cilantro and lemon to a slowcooker and cook on low 6-8 hours or on high 3-4 hours, until lentils are tender. Stir in cilantro just before serving.

• The length of time until lentils are tender will depend on the type you are using, whether brown, green, red, etc., and all work just fine in this recipe.

• If soup becomes too thick, add more water as needed to thin it out.

Vegan, gluten-free, curry, best lentil soup

Dinner, soup

American

Yield: 4-6

Author: Jennyblogs

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Coconut Curry Lentil Soup

Creamy coconut curry lentil soup with lemon and cilantro

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Ingredients

• 2 Tbsp / 28g oil
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 3 Tbsp fresh ginger, grated
• 1 Tbsp mild curry powder
• 1/4 tsp crushed red pepper flakes
• 28oz / 800g canned fire-roasted or regular diced tomatoes
• 1 cup dry lentils
• 2 1/2 cups / 593g water
• 1 14oz / 400g can coconut milk
• Salt and pepper to taste
• Generous handful of cilantro, roughly chopped
• Lemon or lime wedges, for serving

Instructions

1. Heat oil in a large pot over medium heat. Add onion and cook until translucent and soft, about 5 minutes, stirring occasionally.
2. Add garlic, ginger, curry powder, and red pepper flakes. Cook until fragrant, 1-2 minutes, stirring frequently.
3. Add in the tomatoes, lentils, water, coconut milk, a generous pinch of salt and pepper. Bring to a boil then turn down heat. Cover and simmer for 25-35 minutes, or until lentils are tender, stirring occasionally. Taste and adjust salt and pepper, as desired.
4. Turn off heat and stir in cilantro. Serve with lemon wedges and crusty bread, rice, or your choice of side.

Notes:

• This can also be made in the crockpot! Simply add all ingredients except for cilantro and lemon to a slowcooker and cook on low 6-8 hours or on high 3-4 hours, until lentils are tender. Stir in cilantro just before serving.
• The length of time until lentils are tender will depend on the type you are using, whether brown, green, red, etc., and all work just fine in this recipe.
• If soup becomes too thick, add more water as needed to thin it out.

Calories

470.36

Fat (grams)

29.45

Sat. Fat (grams)

19.52

Carbs (grams)

42.84

Fiber (grams)

8.43

Net carbs

34.41

Sugar (grams)

4.14

Protein (grams)

15.62

Sodium (milligrams)

160.15

Cholesterol (grams)

0.00

Nutritional information is approximate. Based on 4 servings.

https://jennyblogs.com/blog/2020/10/31/1v9wrzjq3xlv7z7b9eachzdw3n5isn

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