Vegetarian Thai Curry Bowl
A warm & filling meal that's healthy as well
Ingredients
- 1-1/2 tablespoons rice vinegar
- 1/4 cup soy sauce
- 1/4 cup red curry paste
- 1/4 cup water
- 1 14-ounce package extra firm tofu pressed to remove moisture
- 2 sweet potatoes peeled
- 1 teaspoon curry powder
- Salt & pepper
- 1 cup sliced sweet onion
- 4 cups broccoli florets
- 2 cups diced pineapple
- 1/3 cup plain yogurt
- 1 tablespoon hot sauce
Instructions
- Combine vinegar, soy sauce, curry paste, and water, stirring well.
- Cut tofu into slices, and transfer to a bowl.
- Top with sauce, and allow to marinate for at least 6 hours.
- Preheat oven to 400.
- Cut sweet potatoes into 3/4” dice.
- Spray rimmed baking sheet with nonstick cooking spray.
- Place diced sweet potato on tray, top with 1/2 tablespoon olive oil, and toss to coat.
- Sprinkle curry powder over sweet potatoes, and season with salt and pepper, if desired.
- Bake for 10 minutes.
- Bring a pot of salted water to a boil.
- Toss onion with 1 teaspoon olive oil.
- Remove tray from oven, add onions, and bake for another 10 minutes.
- Heat a frying pan over medium heat.
- Place broccoli florets in boiling water, and cook for 2-3 minutes or until just fork tender.
- Place marinated tofu slabs in frying pan, cooking for 2-3 minutes per side.
- To serve: Make 4 quadrants in a bowl for sweet potatoes, onions, broccoli, and tofu. Top with diced pineapple.
- Combine yogurt and hot sauce,
- Top individual bowls as desired when serving.