Thai Vegan Curry
Thai Vegan Curry
PREP TIME: 15 minutes
COOK TIME: 45 minutes
SERVES: 4-6
Thai Vegan Curry
PREP TIME: 15 minutes
COOK TIME: 45 minutes
SERVES: 4-6
Ingredients
This South Asian inspired Thai curry recipe is made with tofu and Silk Unsweetened Original Almond & Cashew Protein Beverage. This flavourful and creamy Thai curry is not only vegan but gluten-free as well and is sure to be a hit with everyone. You can enjoy it as is or served over rice.
- 1 pkg (500 g) firm tofu* chopped
- 3 tbsp (45 mL) canola oil, divided
- 1 tbsp (15 mL) Thai red curry paste
- 1 large clove garlic, rasped
- 1 tbsp (15 mL) lime juice
- 4 green onions, thinly sliced
- 1 red bell pepper, cubed
- 1 small sweet potato, peeled and chopped
- 3 cups (750 mL) Silk Unsweetened Original Almond & Cashew Protein Beverage
- 3 tbsp (45 mL) tomato paste
- 1/2 tsp (2 mL) salt
- 1/4 cup (60 mL) each chopped fresh cilantro and cashews
- 2 Thai chili peppers, sliced (optional)
*Look for tofu that contains Calcium Sulfate in the ingredient list for a higher calcium product.
Preparation
Pat tofu with paper towel to remove excess moisture; set aside. Preheat oven to 425ºF (220ºC). Line a baking sheet with parchment paper.
In a bowl, stir together 2 tbsp (30 mL) of the oil, curry paste, garlic and lime juice. Add tofu and gently stir to coat evenly. Spread onto prepared pan and roast for 20 minutes or until golden.
Meanwhile, in a large non-stick skillet, heat remaining oil over medium high heat. Sauté onions, red pepper and sweet potato for 8 minutes, stirring often until starting to become golden.
In a bowl, whisk together Silk Unsweetened Original Almond & Cashew Protein beverage and tomato paste. Reduce heat to medium and pour into skillet and bring to a gentle simmer. Cook, stirring often for about 12 minutes or until sweet potato is tender. Add roasted tofu and salt: cook for about 5 minutes for flavours to come together.
Remove from heat and sprinkle with cilantro and cashews to serve. Garnish with Thai chilies, if using.
Nut free Variation: Substitute Silk Soy Beverage and omit cashews.
In Partnership With
Ingredients
This South Asian inspired Thai curry recipe is made with tofu and Silk Unsweetened Original Almond & Cashew Protein Beverage. This flavourful and creamy Thai curry is not only vegan but gluten-free as well and is sure to be a hit with everyone. You can enjoy it as is or served over rice.
- 1 pkg (500 g) firm tofu* chopped
- 3 tbsp (45 mL) canola oil, divided
- 1 tbsp (15 mL) Thai red curry paste
- 1 large clove garlic, rasped
- 1 tbsp (15 mL) lime juice
- 4 green onions, thinly sliced
- 1 red bell pepper, cubed
- 1 small sweet potato, peeled and chopped
- 3 cups (750 mL) Silk Unsweetened Original Almond & Cashew Protein Beverage
- 3 tbsp (45 mL) tomato paste
- 1/2 tsp (2 mL) salt
- 1/4 cup (60 mL) each chopped fresh cilantro and cashews
- 2 Thai chili peppers, sliced (optional)
*Look for tofu that contains Calcium Sulfate in the ingredient list for a higher calcium product.
Preparation
Pat tofu with paper towel to remove excess moisture; set aside. Preheat oven to 425ºF (220ºC). Line a baking sheet with parchment paper.
In a bowl, stir together 2 tbsp (30 mL) of the oil, curry paste, garlic and lime juice. Add tofu and gently stir to coat evenly. Spread onto prepared pan and roast for 20 minutes or until golden.
Meanwhile, in a large non-stick skillet, heat remaining oil over medium high heat. Sauté onions, red pepper and sweet potato for 8 minutes, stirring often until starting to become golden.
In a bowl, whisk together Silk Unsweetened Original Almond & Cashew Protein beverage and tomato paste. Reduce heat to medium and pour into skillet and bring to a gentle simmer. Cook, stirring often for about 12 minutes or until sweet potato is tender. Add roasted tofu and salt: cook for about 5 minutes for flavours to come together.
Remove from heat and sprinkle with cilantro and cashews to serve. Garnish with Thai chilies, if using.
Nut free Variation: Substitute Silk Soy Beverage and omit cashews.
RECIPE TIP
Love spice? Feel free to double up on the curry paste in the recipe.
DID YOU KNOW?
Bone is a living tissue, that is constantly renewing and repairing itself from everyday wear and tear. However, like many nutrients, calcium is absorbed less effectively as we age. Try out our calcium calculator to see if you are getting enough in your daily diet.
Emily Richards
Nutritional Information
-
Calories470
-
Saturated3.5g
-
Fat30g
-
Cholesterol0mg
-
Sodium590mg
-
Fibre4g
-
Carbohydrate21g
-
Sugars7g
-
Iron34%
-
Vitamin A55%
-
Vitamin C53%
-
Vitamin D≥8%
-
Calcium350mg
-
Protein30g
* The percentage of calcium is based on the Osteoporosis Canada’s daily calcium requirement for people under 50 years of age of 1000 mg.
Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.
RECIPE TIP
Love spice? Feel free to double up on the curry paste in the recipe.
DID YOU KNOW?
Bone is a living tissue, that is constantly renewing and repairing itself from everyday wear and tear. However, like many nutrients, calcium is absorbed less effectively as we age. Try out our calcium calculator to see if you are getting enough in your daily diet.
Nutritional Information (Per Serving)
-
Calories470
-
Saturated3.5g
-
Fat30g
-
Cholesterol0mg
-
Sodium590mg
-
Fibre4g
-
Carbohydrate21g
-
Sugars7g
-
Iron34%
-
Vitamin C53%
-
Calcium350mg
-
Protein30g
-
Vitamin A55%
-
Vitamin D≥8%
