Tofu in Curry & Faux-Coconut Milk

 

Coconut milk is yummy and essential in many Thai curry recipes.  However it is high in fat (about 80% of its calories from fat), not a protein source, and not in the CEA-HOW food plan for weight loss.  This recipe substitutes a faux-coconut milk made from soy milk and alcohol-free coconut seasoning.  The recipe makes 1 serving, which equals 1 protein, 2 vegetables, 1 fat, 1 condiment.

•  1 tsp peanut oil
• 1 leek, thinly sliced
• Mixed chopped green, red or yellow bell peppers and serrano chiles.  Total leek and peppers should equal 2 cups.
• 2 teaspoons green Thai curry paste (condiment) [1]
• 2 teaspoons alcohol-free Coconut Seasoning [2]
• 1/2 cup minus 1 tablespoon Vegetarian Stock
• 6 ounces firm tofu, sliced into cubes
• 1/2 cup unsweetened soy milk
• Pinch dried cilantro leaves
• Non-stick cooking spray

Sources:

• [1] Generally in the imported foods section of fancier grocery stores, including Whole Foods and Wild Oats.
• [2] I use alcohol-free seasonings from Frontier

In a saucepan, place the tofu and vegetarian stock.  Bring to a slow simmer as other ingredients are cooked. 

Spray a skillet with non-stick cooking spray.  Add peanut oil and heat the skillet over a medium hot burner.  When the skillet is hot, add Thai curry paste and saute for about 1 minute.  Add leek and saute for about 1 minute.  Add peppers and saute for about 2 – 3 minutes, stirring until all ingredients are well mixed. 

Pour the vegetarian stock, but not the tofu, into the skillet and cover.  Simmer for about 5 -10 minutes, until peppers are just tender.  Add tofu, soy milk, and coconut seasoning, and simmer for 2 minutes more or until tofu is heated through.  Garnish with dried cilantro flakes.