vegetarian | gluten free | egg free | dairy free | vegan

30 minutes or less

What You’ll Need:

¾ c uncooked brown rice

1 Tbsp coconut oil

1 block organic, firm tofu, pressed & cubed

1 small eggplant, partially peeled & cubed

½ pound green beans, trimmed and sliced

1 zucchini, quartered & sliced

¾ c filtered water

For the curry sauce:

Juice of 1 lime

3 Tbsp Tamari

2 Tbsp red curry paste

1 tsp raw sugar

1 tsp sea salt

¼ tsp coriander

1 (15oz) can full fat coconut milk

½ bunch fresh cilantro

Combine rice with 1 ½ c lightly salted water & coconut oil. Cook according to package instructions, on the stovetop, or in a rice cooker.

Next, press tofu by layering on a large plate: tea towel, sliced tofu, tea towel, another plate. Press the top plate down gently with your hand & set aside.

Combine prepared veggies with ¾ c water in a large frying pan or wok. Bring to a boil and reduce to a simmer. Cook for about 5 minutes, stirring often. Drain cooked veggies in a colander & leave in the sink for now.

In the same pan/wok, combine all ingredients for the curry sauce. Cube pressed tofu & add to pan. Stir to combine, bring to a boil & then reduce heat.

Add cooked veggies to the pot of goodness. Serve over cooked rice & top with fresh cilantro!

Serves 2.