Promotional Banner
Skip to content
alive magazine logo

Subscribe to Our Newsletter

Food

Cauliflower Tofu Red Curry

Serves 5.

Written by
Cauliflower Tofu Red Curry
Red curry is a rich and decadent classic. Instead of fattier cuts of beef, low-fat, high-protein tofu is used, along with nutrient-dense cauliflower. Accompanied by coconut cilantro brown rice, you’ll want to put away your takeout menus for good. [callout] Instead of tofu, use chickpeas or boneless skinless chicken breasts. [/callout] [callout]

Protein change-up

Any lean, neutral animal protein can stand in for a vegetarian one. Try organic chicken breast, beef, or salmon instead of tofu and tempeh. If you’re working with poultry, meat, or fish for stir-fries and fried rice, cook it through before combining it with raw vegetables, or use last night’s cooked leftovers. [/callout]

Ingredients

  • 2 cups (500 mL) water
  • 1 cup (250 mL) uncooked short-grain brown rice
  • 1/2 cup (125 mL) unsweetened shredded coconut
  • 1/2 cup (125 mL) finely chopped cilantro
  • 1 Tbsp (15 mL) coconut oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 cup (250 mL) light coconut milk
  • 1 Tbsp (15 mL) red curry paste (add more if you prefer this spicier)
  • 1 - 28 oz (796 mL) can crushed tomatoes
  • 1 - 350 g package extra-firm pressed tofu, cut into 1/2 in (1.25 cm) cubes
  • 1/2 head cauliflower, cut into small florets
  • 1 Tbsp (15 mL) lemon juice
  • 2 Tbsp (30 mL) chopped fresh mint

Nutrition

Per serving:

  • calories 524
  • protein 16g
  • fat 28g
    • saturated fat 18g
    • trans fat 0g
  • carbohydrates 58g
    • sugars 5g
    • fibre 12g
  • sodium 336mg

Directions

01
For the rice, in medium saucepan, bring water and rice to a boil, reduce to a simmer, cover, and cook for 45 minutes. Remove from heat and steam, covered, for 5 minutes. Fluff with fork and stir in coconut. Stir in cilantro immediately before serving.
02
For the curry, heat oil over medium in large pot. Add onion and garlic; sauteu0301 for 5 to 8 minutes, until soft. Stir in coconut milk and curry paste until combined, followed by tomatoes, tofu, cauliflower, and lemon juice. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes, or until cauliflower is tender. Serve curry over prepared rice and garnish with mint.

READ THIS NEXT