Vegan Red Curry Tofu Bowl

Hey everybody, welcome to Nuts & Twigs. Today we're whipping up a vegan red curry tofu bowl that's as tasty as it is easy. We'll start with the sauce, which is the soul of the dish. In some coconut oil, add fresh garlic and ginger. Wait till you smell that fragrance, it'll be about a minute or so. Then add 3 tablespoons of red curry paste. Give it a good mix for about 1-2 minutes. Sautéing is going to release all those incredible flavors. Next, grab your can of coconut milk, make sure it's well shaken. Pour it in and stir until the curry paste is fully blended. We're aiming for a rich, creamy texture. This is a thin sauce, so it won't be thickening. Add 2 tablespoons of soy sauce and brown sugar. Stir until the sugar dissolves and let it simmer for a few minutes to let the flavors meld. Time for the tofu. It should be cubed and drained. After adding it, let it simmer for about 5-7 minutes to absorb the flavors. Remove from the heat and add a tablespoon of fresh lime juice and a handful of cilantro. To build your bowl, start with leafy greens. Then add your grains, sliced cucumbers, red cabbage, shredded carrots, edamame, and then the silky tofu with lots of the red curry sauce. Top it with some creamy avocado. If you want something extra on top, sprinkle some salted peanuts, green onions, chili flakes, or fresh chives. Thanks for joining me today. If you love this recipe, visit NutsAndTweaks.com for more nuts and twigs made delicious.