Vegan Thai Curry Bowl
Posted by Erin Fields
Block Firm Tofu, Quinoa, Agave Nectar, Grated Ginger, Yellow Bell Pepper, Onion, Cloves Garlic, Coconut Milk, Thai Red Curry Paste, Vegetable Broth, Mushrooms, Red Bell Pepper, Soy Sauce
A 100% Plant-Based, Gluten-Free and Cholesterol-Free Egg Yolk Substitute
Vegan Thai Curry Bowl Recipe
This Vegan Thai Curry Bowl is a nutritious and flavorful meal suitable for any day of the week. A satisfying and delicious dish is created by combining creamy coconut milk, spicy Thai red curry paste, fresh vegetables, and tofu. For a complete and nutritious meal, serve it over cooked quinoa.
Ingredients
- 1 block firm tofu, cubed
- 1 cup cooked quinoa
- 1 tablespoon agave nectar
- 1 tbsp grated ginger
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 can coconut milk
- 2 tbsp thai red curry paste
- 1/2 cup vegetable broth
- 1 cup sliced mushrooms
- 1 red bell pepper, sliced
- 1 tbsp soy sauce
Time Needed
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Instructions
- Whisk together coconut milk, vegetable broth, Thai red curry paste, soy sauce, agave nectar, grated ginger, and minced garlic in a large saucepan.
- Bring the sliced red and yellow bell peppers, onion, and sliced mushrooms to a boil in a saucepan over medium-high heat.
- Continue to cook for another 10-15 minutes, or until the vegetables are tender and the tofu is heated through.
- Serve immediately over cooked quinoa.
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