Curried Coconut Tofu with Veggies

Serves 4

• 2 tablespoons grapeseed or avocado oil

• 1 shallot, peeled and finely diced

• 2 cloves garlic, peeled and chopped

• 2-inch piece of fresh ginger, peeled and finely diced

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground coriander

• 1/2 teaspoon ground turmeric

• 1 cup whole fat coconut milk

• 2 cups chicken stock

• 2 tablespoons maple syrup 

• Sea salt

• Black pepper

• 1 1/2 cups broccoli florets

• 1 container of firm tofu, drained and cut into 1/2 inch cubes

• 6 asparagus stalks, trimmed, and cut into rounds about 1/4 inch thick

• 1 kale leaf, center stem discarded, thinly sliced 

• 1 cup frozen peas

• 2 tablespoons cilantro leaves, roughly chopped

• 1/2 lime, juiced

• Optional: Serve over white rice, with some Sriracha, and extra lime wedges

Instructions

In a large sauté pan, heat the oil over medium heat. Add the shallot, garlic, and ginger, stir to coat and cook for 2-3 minutes to begin to soften. Add the cumin, coriander, and turmeric, stir and cook for another minute or two until fragrant. Add the coconut milk, chicken stock, maple syrup, a good pinch of sea salt, and some black pepper. Stir to combine. 

Next, add the broccoli and tofu. Bring to a boil and then reduce the heat to low. Cook for 5 minutes. Add the asparagus, kale, and frozen peas. Cook for another 10 minutes or until the vegetables are cooked through. Season with sea salt and black pepper to taste. 

To finish, stir in the cilantro and add the juice from half a lime. 

Serve over warm white rice with some Sriracha and extra lime wedges.

*You can do this dish with whatever veggies you have on hand. Carrots, spinach, cauliflower can also be great in it too.