IMBB #19 - I can't believe I ate vegan!

When we first started dating I took Scott to a vegan restaurant. He hated it. He hated the "fake meat" texture and taste. I secretly thought that he only hated it because he knew what it was. Or wasn't. Over the years I have successfully fed him tofu and soy protein and not told him what it was. That seems to work best.

One of my favorite foods is a curry. Scott likes all kinds of curry, especially chicken. So I figured it would be easy to fool him with a vegan curry I decided to cook to enter IMBB #19 hosted by Sam from Becks&Posh.

I picked this recipe partly because of the name of the dish, and also for the first lines in the recipe; "Even if tofu turns you off, try this dish. The flavors will win you over."

Thai Tofu with Red Curry Sauce over Coconut-Scallion Rice

This recipe was an all-around winner. It was easy to make, fairly quick, and the aroma and taste were amazing. And Scott's reaction? I was truly surprised how much he loved it, especially after he realized he was eating tofu. Too often meatless meals, especially ones with tofu are looked down on. This is one of the best meals we have had in recent memory, vegan or otherwise.

I made a few changes to the recipe when I made it. The only other change I will make next time I cook this is to ease up on the chile sauce a little. I found this just a bit too spicy for my liking.

Thai Tofu with Red Curry Sauce over Coconut-Scallion Rice
Adapted from Vegetarian Planet by Didi Emmons.

I took some pictures of this dish as it was ridiculously good looking. Sadly, my camera is holding them hostage. If I ever get them I may post them separately.

1 1/2 tsp grated lime rind
1 1/4 cups (10 oz) coconut milk
2 3/4 cups water
1 tsp salt
1 1/2 cups jasmine, basmati or regular long grain rice
2/3 cup chopped cilantro plus more for garnish
2 garlic cloves
1/4 cup dry roasted peanuts
1/2 tsp salt
3 tb oil plus 1 tb oil
3 tb hot chile sauce
1 pkg firm tofu, cubed
4 cups broccoli, in small pieces
1 cup green onions

Bring the coconut milk, water and first amount of salt to the boil. Add the rice, stir and cover. Reduce heat to the lowest setting and cook for 25 minutes.

In a food processor or blender, combine the lime rind, cilantro, garlic and peanuts. Blend to a paste. With the machine running add the 3 tb oil. Mix to combine, add the chile sauce and mix again. Pour into a small bowl and set aside.

Heat the remaining oil over high heat in a non stick skillet. Add tofu and cook until browned. Transfer to a plate.

In the same pan, add the broccoli and 1 cup of water. Cover and steam for 3 minutes. Stir in the sauce and cook for 1 minute. Add the tofu and toss.

Mix the green onions into the rice. Mound the rice on plates and top with the curry. Garnish with additional cilantro if desired.

Tagged with: IMBB # 19 + Vegan