Yellow Curry Tofu
A vegan, gluten-free 20-minute curry that’s loaded with veggies and swimming in perfectly-spiced coconut milk. Quinoa sends this over the top. Simple, healthy, fast and so delicious.
Asian, Thai, Vegan
Super Firm Tofu
Yellow Curry Paste
Prepare quinoa according to package directions.
Drain the tofu, press liquid out. Cut into 1/2 inch cubes. Or use pre-cut super firm tofu.
Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Add the cubed tofu and cook tossing occasionally, until browned on most sides, about 5 minutes.
Add the ginger and just half the minced garlic, toss, and cook until fragrant, about 1 to 2 minutes more.
Add the coconut milk, yellow curry paste and brown sugar to tofu and bring to a boil. Reduce heat and simmer approximately 5 minutes.
Add cabbage, simmer 5 more minutes. Squeeze in juice from half the lime, stir and remove from heat.
Once quinoa is cooked, combine the quinoa, remaining minced garlic, juice from remaining half the lime, edamame and chopped cilantro. Season with salt and toss.
Divide cilantro lime quinoa between large bowls. Top with yellow curry tofu and red cabbage. Sprinkle with crispy onions.
Cooked the quinoa in an instant pot and have it for 1-minute natural release.
plant based, vegan