Curried Tofu with Brown Rice and Veggies
Prep Time: 25 minutes
Cook Time: 1 hour
Serves: 6
The most badass thing we could possibly do right now is take up surfing considering that we live in the shark bite capital of the world. The perfect plant-based addition to what Lee has properly titled the “surfer diet” is this savory coconut curried brown rice. You can substitute with available veggies but we used spinach and carrots and kept it spicy and creamy with cayenne and coconut milk.
Tofu Ingredients
1 block extra-firm tofu, 12 to 16 ounces each, drained and cut into 1-inch cubes
½ tablespoon olive oil, plus more for cooking
1 teaspoon yellow curry powder
½ teaspoon honey
½ teaspoon garlic powder
pinch of cayenne pepper
¼ teaspoon salt
freshly ground black pepper
Ingredients
½ tablespoon olive oil
3 cloves garlic, minced
4 cups spinach
1 white onion, diced
1 red bell pepper, diced
2 large carrots, sliced
2 cups jasmine brown rice
1 can (15 oz) light coconut milk
2 cups water
1 tablespoon yellow curry powder
½ teaspoon ground turmeric
3/4 teaspoon salt, plus more to taste
freshly ground black pepper
Serving Ingredients
½ cup diced fresh mint
½ cup golden raisins
lime slices, for serving
Preparation
Remove the tofu block from its package and drain the liquid. Cut the tofu block in half lengthwise and place it in a large bowl. Microwave it on high for 2 minutes to help extract liquid.
Remove tofu from the microwave and pour off any water. Wrap the pieces in a clean dish towel. Top with a cutting board and a heavy object (we use a cast-iron skillet or several cookbooks). Allow to sit for 15 minutes so more liquid can drain.
Cut the tofu into cubes. In a medium bowl, mix together ½ tablespoon olive oil, curry powder, honey, garlic powder, cayenne, salt, and pepper. Add tofu cubes and toss to coat. Set aside or place in the fridge for up to 24 hours.
When tofu is finished marinating, add 1 tablespoon of olive oil to a large pot and place over medium-high heat. When the oil is hot, add tofu and cook for 3-6 minutes until it begins to crisp up and turn brown. Stir tofu slowly but frequently so that it browns evenly on all sides. Transfer to a plate and set aside.
In the same pot, saute ½ tablespoon olive oil, plus garlic, onion, bell pepper, and carrots over medium heat for 5 minutes until carrots and onions cook down.
Add in brown rice, coconut milk, water, yellow curry powder, turmeric, salt, and pepper. Bring to a light boil, cover, and reduce heat to low. Cook for 40-45 minutes, then remove from heat and let sit for 10 minutes before fluffing with a fork.
In a small saucepan, steam the spinach with a few tablespoons of water until spinach is wilted and turns bright green. Drain any remaining liquid and fold into the rice mixture.
To Serve
Divide between bowls. Top each with tofu, raisins, and mint.
Serve with sliced limes on the side.
