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Tofu Cashew Thai Curry

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 25 min
  • 25 min
  • $$
Gatheredtable
adapted from101 Cookbooks

Ingredients

  • 8 ounces firm tofu, cut into small cubes (optional)
  • 1/2 large red onion, chopped
  • 2 garlic cloves, chopped
  • 1 cup green beans, cut into 1-inch segments
  • 1/2 head cauliflower, cut into tiny florets
  • 1/3 cup cashews, toasted
  • 1 (15 ounce) can coconut milk
  • 2 tablespoons curry powder
  • 1/2 teaspoon sea salt
  • 1/4 cup fresh cilantro, loosely chopped

Directions

Prep: 1. Press water from tofu and dry with paper towels. Slice into small cubes. 2. Chop red onion and garlic. 3. Cut green beans into 1-inch segments. 4. Remove stem from cauliflower and cut into small florets. 5. Toast cashews briefly in a dry skillet (optional step). Make: 1. Heat a large skillet over medium heat. Add chopped red onion and garlic and cook for a minute. 2. Add coconut milk, then whisk in the curry powder and salt, working out any clumps. Lower to simmer. 3. Stir in the tofu. Cook down the liquid for a couple minutes before adding the green beans and cauliflower. 4. Cover and simmer for about two minutes - or just until the cauliflower and beans lose their raw edge and cook through a bit. 5. Remove the pot from heat and stir in the cashews. Taste and adjust the seasoning (salt/curry powder) if needed. 6. Serve with a bit of cilantro topping each bowl.

Goes great with these recipes

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Golden Coconut Brown Rice
Simple Quinoa
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Brown Rice
String Beans with Garlic
Basic White Rice
Mixed Salad with Avocado
Simple Green Salad

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