Like most of my recipes, this one is a mother of invention with leftovers and needing to use up some spinach.
It was absolutely delicious and I will be making it again!
Tofu With Red Curry Sauce
1 Tsp Prepared Red Curry Paste, 1/2 a can of Coconut Milk, a couple shakes of fish sauce or coconut aminos if vegan. Baked Teriyaki Tofu.
Directions: cube the baked Tofu. For the sauce add all the ingredients except tofu. Whisk together and bring to gentle boil. Turn off and mix in tofu.
Ingredients: 1 bag spinach, 1/4 cup vegetable broth, 1 tsp chopped garlic, salt & pepper.
Put all the ingredients into a pot and cover with a lid. Cook until spinach wilts.
To assemble dish: put Spinach in the bottom of the bowl. Add leftover rice (or cauliflower rice) If using leftover Tofu Curry, heat until hot. Pour over spinach and rice. The curry sauce will heat the rice. Add sesame seeds and or shiracha if desired.
Leftovers are always awesome to make a quick and easy lunch. Last night I made Tacos so I had taco “meat”, cashew sour cream, home made salsa all on hand already. After teaching 3 fitness classes this morning, I was ready to refuel. This salad hit the spot.
Lettuce, tomato, fresh corn cut from the cob, Beyond Meat crumbles , avocado, cashew sour cream, salsa. See below for recipes and tips
Beyond Meat Taco Filling:
You can find Beyond Meat crumbles in the freezer section. I found it at my local Wal-Mart. Cook to package direction then use your favorite Taco Seasoning packet and cook to directions on packet.
Cashew Sour Cream
Soak 1 cup Cashews, 20 minutes in hot water. Drain and rinse, add to blender or food processor. Squeeze in half a lemon, add salt to taste. Blend until smooth and store in refrigerator.