[Unproper] Spicy Thai Basil Tofu Curry


This happened by accident, and ended up being one of the best things I’ve ever made. I’ve attempted Thai curry dishes in the past but have been slightly disappointed at the end result. Not following any recipes of course. I would call the following some sort of American/Thai fusion, just using what I had on hand – that tasted amazing.

(Serves 2-3)

You will need:
1 1/2 cups Brown Rice (cook and set aside)

1 pkg Firm tofu (I had soft on hand but it turned out ok)
2 tsp Gluten-free tamari

1 can Thai Lite Coconut Milk
2 tbsp lime juice
1/2 eggplant, cubed
1 small Idaho potato, cubed
1 zucchini, sliced thinly
Sliced Red Jalapeño Nacho Slices, to taste (I used a small handful  and it was REALLY spicy – what was left in the jar)
1/2 small yellow onion, chopped
1/2 tsp minced garlic (from a jar)
1 1/2 tsp coconut oil
2 small bunches fresh basil, destemmed and chopped
Sea salt and pepper to taste
2 tsp dried mashed potato flakes (optional)

Drain tofu, cut into cubes and sauté in skillet with a tiny bit of coconut oil (or water if you need low fat) with gluten-free tamari. Heat until all sides are browned; drain (if needed) and set aside.

Chop all veggies, sprinkle with lime juice, and set aside.

In clean pan, sauté coconut oil with chopped onions and garlic until they begin to turn translucent (but not completely). Add potatoes and heat for a few minutes, turning so that they don’t burn. Add coconut milk and remaining veggies. Cook until potatoes become soft. Add chopped basil and jalapeño nacho slices about halfway through. Add potato flakes to thicken if desired. Once veggies are soft, add salt and pepper (to taste). Add browned tofu before serving, on top of a mound of brown rice. EAT UP!


I had mine with a glass of cinnamon topped almond milk… mmm!