Thai Curry with Tofu

This Thai Curry has quickly become a favorite at our vegetarian household. It’s easy to make and makes for a great a dinner in or pack for lunch.

Trader Joe’s has two options for the curry sauce: red or yellow, you can choose either according to your preference. You can also switch out Tofu for your choice of meat. You can even add or remove the veggies as per your desire.

And if you are like me and would make this “Thai Hot,” just add more green chilies 🔥

Prep and Cook Time: 30 Mins

Ingredients:

1 Block Organic Tofu -Extra Firm (Trader Joe’s), drained & cut into cubes
1 Bottle Trader Joe’s Thai Yellow Curry Sauce or Thai Red Curry Sauce
1 Can Trader Joe’s Organic Coconut Milk
½ Onion, chopped
1 Medium Potato, chopped
1 Cup Broccoli Florets
2 Carrots, chopped
1½ Bell Peppers (I am using 3 different kinds), chopped
1½ Tbsp Grated Ginger
1 Medium Scallion (Green Onion), chopped
4-5 Green Chillies, finely chopped (add more or less according to your preference)
Salt to taste
Olive Oil

Step 1: Saute the Tofu

Place a pan on medium heat. Add the oil and cubes of tofu to the pan, and give it a good stir. Cook for about 10 to 15 minutes, or until golden brown, stirring often. Remove from the pan.

Step 2: Stir the Vegetables

In the same pan on medium heat, add olive oil with grated ginger, green chilies, and scallion. Stir for 2-3 mins. Add the remaining vegetables (onions, potato, broccoli, carrots, bell peppers). Stire for 6-8 mins. Add in the sauteed tofu. Add the bottle of Thai Curry Sauce and can of Coconut Milk. Add salt to taste. Stir and let the curry come to a boil.