Thursday, November 16, 2017

Thai red curry tofu and cabbage salad

I recently read the book Eat and Run: My Unlikely Journey to Ultramarathon Greatness by Scott Jurek. It was truly excellent and perfectly matched my love of running (albeit my running is nowhere near the scale of Scott's!) and my love of plant-based food. Scott discovered vegan eating as he ran longer and harder, and he is a clear example of how plants can fuel amazing athletic achievements.


At the end of each chapter, Scott includes a recipe. One was for Thai red curry sauce to pair with tofu and a raw cabbage salad. Thus this meal was born. It was delicious and has reminded me of cabbage (it had dropped off my food radar) and introduced me to Thai red curry flavours (I don't think I've had them before).


I bought Thai red curry paste for this, and frankly, I recommend you do the same. It is easy. However, if you are inclined to authenticity and want to make your spice mix from scratch, obviously feel free to do so.


Thai red curry tofu and cabbage salad
Full of flavour and full of nutrition
Serves 6-8 as a side or 4 as a main

Author: Adapted from Scott Jurek's recipe in Eat and Run

Blender required


Ingredients
For the Thai red curry sauce
1-1/2 tbsp mild Thai red curry paste
1-1/2 tbsp agave / maple syrup
1 tbsp miso
1/2 cup almond butter
1/2 cup water
1/4 cup lime juice
1 tsp crushed ginger
1 tsp onion powder
1 tsp dried coriander

For the salad
350g firm tofu, pressed and cut into squares
1 head purple cabbage, roughly chopped
2 cups spinach
1 cup baby corn, roughly chopped

Method
Blitz all sauce ingredients in a small blender until smooth. 

Place your pressed, chopped tofu pieces in a dish or bowl. Pour half of the red curry sauce over the tofu and toss to cover. Set aside for 15 or so minutes.

Heat a non-stick pan over medium-high heat. When the pan is hot, add the tofu pieces and cook for 5 to 10 minutes, turning occasionally, until golden on all sides.

While the tofu is cooking, combine the cabbage, spinach and baby corn in a serving bowl. Add the tofu when cooked and pour over the remaining red curry sauce. Toss gently to mix.

Serve immediately or when the tofu has cooled.

I have quite a lot of red curry paste left - so tell me, do you have any favourite Thai red curry recipes?! 

12 comments:

  1. I've been wanting to add in more cabbage these days...this sounds like a great place to start!

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  2. I'm another red cabbage devotee, but I'd never would have put it in a thai type meal. I love all the ingredients in the sauce, and red cabbage, so I can see my way forward is clear!

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  3. So like the idea of thai red curry paste in a salad, I will have to try this as I always have left over thair green curry paste.
    Kari, the only thing I can think of is making soup with the left over red curry paste and this recipe is vegan
    https://allotment2kitchen.blogspot.co.uk/2010/01/thai-butternut-squash-soup.html

    ReplyDelete
    Replies
    1. I like the idea of that soup, thanks! Especially as I bought butternut squash today :-)

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  4. On another note, did you select winner for the Sweet, Savory and Free and the other cookbook Giveawy yet - I am rubbing my hands...

    ReplyDelete
    Replies
    1. There were a few issues with the first randomly selection people not being contactable - but you are in luck as third time lucky = you! I have just emailed you :-)

      Delete
  5. Yummo! Perfect for work lunches.

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  6. Sounds delicious! I get lazy and cook some veg in half water, half coconut milk and a few tbsp of curry paste - in fact I was thinking about doing it soon as I noticed a leftover jar of curry paste this evening - and now you have reminded me of the end of cabbage I have too which would be great in it. I also have been making lots of coleslaw and am thinking it might go well with a red curry vinaigrette.

    ReplyDelete
    Replies
    1. I like your 'lazy' approach! Sounds like something to try.

      Delete

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