Golden Tofu Coconut Curry

simple-veganista.com

Kristine Harding Thomas

subheading: SCALE:

1 cup black rice

1 ¾ cup water

1 tablespoon coconut oil or ¼ cup water/broth (for water saute)

1 small onion, thinly sliced lengthwise

2 garlic cloves, minced

1 ½ inch knob fresh ginger, peeled and minced

1 large sweet potato, peeled & diced

1 large red bell pepper, seeds removed & thinly sliced

8 oz. shiitake or cremini mushrooms, sliced

1 tablespoon curry powder

2 teaspoons turmeric

1 block (12 to 14 oz.) organic tofu (firm or extra-firm)

1 can (14 oz.) coconut milk (light or full-fat)

2 cups vegetable broth (or plain unsweet non-dairy milk or water)

3 to 4 tablespoons fresh lime juice

big handful of baby greens (spinach, kale, chard, or combo)

mineral salt, to taste

cilantro, to serve

lime wedges, to serve

Directions at simple-veganista.com

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