An easy meal to spice things up in your kitchen that I am sure everyone in your family will love! If you don’t have the ingredients for the sauce, you can use any sauce or recipe you would like to pour over the crispy tofu. just look at that as the main base for you to play around with, I promise it won’t bite 😉
The inspiration behind this recipe? Well, I would attribute it to one of those “have to use this up before it goes bad” situations that I am sure we all have every so often. My mom was cleaning out the refrigerator and came across a thai red curry paste I had that needed to be used up. I got googling and found the perfect recipe inspiration to work from.
I paired this recipe with brown rice, steamed broccoli and greens, fresh lettuce + for Chris the Kung Pao Cauliflower from Trader Joe’s — Side note but Trader Joe’s has really stepped up it’s vegan game and actually have SO SO MUCH variety, from fresh to frozen options and everything in between. It makes me so happy to see veganism as a norm, regardless of whether or not it may currently only be trending or a large movement. Sooner or later I have faith that there will be a widespread change, especially since places like TJ’s is making it so much easier for people to approach.
- 3 Tbsp thai red curry paste
- 3 Tbsp Water
- 1 tbsp + 1 tsp flour of choice
- 1 tbsp soy sauce (or coconut aminos or tamari for gluten-free)
- 1 block Organic Non-GMO Extra-Firm Tofu
- ¼ cup flour of choice
- ½ cup almond milk
- ½ cup plain bread crumbs (gluten-free if desired)
- ¼ tsp salt
- ¼ tsp black pepper
- 2 cups steamed spinach
- 2 cups steamed broccoli
- ¼ cup cilantro (for garnish)
- 2-3 cups cooked brown rice
- Whisk together the sauce ingredients (lasts up to a week in the refrigerator).
- Press the tofu to remove as much liquid out as you can. Cut the tofu in half long ways, then cut into strips. Remove any additional extra liquid with paper towels.
- Coat the tofu cubes with the flour, salt and pepper + any other seasonings of choice.
- Dunk the tofu into the almond milk, then immediately into the bread crumbs to coat until covered. Continue doing this until all of the tofu is covered.
- Add tofu on a parchment/silicon mat lined baking sheet and bake in the oven at 350 F on convection for 25 minutes or 400 F in a conventional oven, flipping halfway through.
- To a large hot pan, add in the steamed kale, broccoli, tofu, and sauce. Coat everything evenly and cook until it thickens, about 1-2 minutes.
Disclaimer: This page may contain affiliate links, which simply means that I earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!