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Coconut Curry Tofu

In a pressure cooker combine 1 1/2 cups coconut milk with 1 cup of rice. After steam begins to come from the pot set the timer for 15 minutes. Drain 1 14 oz package of medium or firm tofu. Cut into cubes. Slice 1 medium onion into half moons. Saute onion along with 1/2 cup sliced carrots in medium high heat pan. Add Tofu allowing to brown in the pan. Add 1 1/2 TBSP curry, 1/4 tsp cinnamon., 1/4 tsp pepper, 1/8 tsp sea salt and the juice of 2 limes. Toss to coat all the ingredients. Add 1/2 cup frozen peas and 1/2 cup water. Toss till water is absorbed and peas are softened. Serve with coconut rice and top with chopped cilantro.

20 min cook | 4 servings | 15 min prep

Diet Categories:
  • Vegan

Ingredients

  • Brown Rice 1 cup
  • Coconut Milk 1.5 cup
  • Medium Firm Tofu 14 ounce
  • Medium Onion 1 na
  • Sliced Carrot 0.5 cup
  • Frozen Peas 0.5 cup
  • Cinnamon 0.25 tsp
  • Curry Powder 1.5 tbsp
  • Sea Salt 0.125 tsp
  • Black Pepper 0.25 tsp
  • Limes 2 na
  • Chopped Cilantro 0.333333 cup
  • crushed red pepper flake optional 0.125 tsp

Directions

  1. In a pressure cooker combine 1 1/2 cups coconut milk with 1 cup of rice. After steam begins to come from the pot set the timer for 15 minutes.
  2. Drain 1 14 oz package of medium or firm tofu. Cut into cubes.
  3. Slice 1 medium onion into half moons. Saute onion along with 1/2 cup sliced carrots in medium high heat pan.
  4. Add Tofu allowing to brown in the pan.
  5. Add 1 1/2 TBSP curry
  6. 1/4 tsp cinnamon.
  7. 1/4 tsp pepper
  8. 1/8 tsp sea salt and the juice of 2 limes. Toss to coat all the ingredients.
  9. Add 1/2 cup frozen peas and 1/2 cup water. Toss till water is absorbed and peas are softened.
  10. Serve with coconut rice and top with chopped cilantro
  11. For a spicier version add red pepper flake along with the other spices.

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