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Boost up the protein content of your meals with our Soy-Free Tofu
Ingredients
- 1 tbsp oil
- 1 tbsp fresh lemongrass
- 2 kaffir lime leaves
- 4 Thai basil leaves
- 1 tbsp fresh cilantro
- 1 large shallot
- 1 tbsp minced ginger
- red chilis (optional)
- 2-3 tbsp red curry paste
- 2 cups diced butternut squash
- 1 cup sliced fresh shiitake
- 1 can coconut milk
- 3/4 cup vegetable broth
- 2 tsp sugar
- 1 pack Big Mountain Soy-Free Tofu
- COCONUT RICE
- 1 tbsp vegan butter
- 1 cup basmati rice
- 1/4 cup shredded coconut
- 1/2 can coconut milk
- 1 cup water
- lime wedges (for serving)
Recipe Preparation
- Cook shallot and ginger in hot oil. Add curry paste and spices and stir.
- Add vegetables, coconut milk, broth, and sugar and simmer until squash is cooked through.
- Meanwhile bake cubed tofu until crispy. Stir in baked tofu.
- Serve over coconut rice.
COCONUT RICE
- Toast shredded coconut in butter until slightly golden.
- Combine rice, water, and coconut milk and cook.
- Combine toasted coconut with cooked rice
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