Week 3: Healthy Eating Goals & Tofu Thai Curry Recipe

by Jessica on July 15, 2013

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Calling all you Healthy Eaters –   we are already on Week 3 of the Yoga & Healthy Eating Challenge!
Post your goals for healthy eating and/or yoga below in the comments.

Yesterday the Healthy Eaters met for a Plant-Based Proteins Cooking Demo with Jessica.
We made three great recipes  – Thai Tofu Curry, Bahn Mi Salad and Soy-Mustard Tempeh.  The food was delicious and the company was lovely.

Mark your calendars for our next gathering – July 28th 7:30pm – Plant-Based Potluck at Balance Yoga & Wellness!

Thai Inspired Curry

Thai Inspired Curry

Thai-Inspired Tofu (Ho-Muk)

This dish can be made a variety of ways, and with different flavor curry pastes.  Red curry tends to be a little spicier than yellow and green curries.  Different vegetables can also be used with the tofu.  Traditionally the tofu is crumbled and mixed with cabbage, then baked in tiny cups made from banana leaves.

1 lb extra firm tofu, drained and pressed

1 can light coconut milk

3/4 cup vegetable broth

1 tablespoon yellow curry paste, or red or green

1 tablespoon brown sugar

1 tablespoon grated ginger

1/2 teaspoon salt (adjust based on the sodium content of the vegetable broth)

2 cups shredded cabbage

1 cup of other vegetables such as sliced carrots, broccoli, eggplant, and zucchini

4-5 kefir lime leaves (if you can find them at an Asian grocery) or 2 teaspoons lime zest

2 tablespoons lemon or lime juice

1/2 cup thai basil or other basil variety

 

Preheat the oven to 350 F.  Chop the tofu into 1 inch chunks.  Lay in a baking pan with the shredded cabbage and vegetables.   In a medium sized bowl or blender, mid the coconut milk, vegetable broth, curry paste, sugar, salt, and ginger.   Pour the marinade over the tofu and vegetables.  Thinly slice the lime leaves, sprinkle the zest or leaves over the tofu.  Bake for 30 minutes until tofu is browned and the vegetables are soft.  Garnish with lime juice and basil.  Serve with brown rice.

{ 7 comments… read them below or add one }

Leah July 16, 2013 at 6:19 am

My goal this week is to try new recipes/ingredients. I was inspired by the cooking demo, everything was delicious!

Reply

Laura July 16, 2013 at 9:53 am

My goal this week is to eat out less, and when I do eat out to make healthier choices.

Reply

Kelli July 16, 2013 at 10:49 am

This week I am celebrating my 38th birthday – what a great time to be on this new journey! I am going to attend at least 3 yoga classes, continue a vegan diet and add something new… a better sleep pattern. In spite of the changes I’ve made during the past few weeks, I find that I am not sleeping/ resting as well as I would like. I’m sure my mind is still focused on work when I go to bed. Any suggestions for a better night’s rest are very welcome 🙂

Reply

Jessica July 16, 2013 at 2:16 pm

Hi Kelli,
Happy Birthday! 38 is a great age! I have one month left:)

For your sleeping patterns, I would suggest looking at your night time routine…..Some suggestions
– no internet/TV at least 1 hour before bed
– eat your last meal at least 2 hours before bed
– Abhyanga – oil applied to the body after taking a shower can be very helpful for grounding
– simple breathing exercises
– no caffeine later in the day

Reply

Beth July 16, 2013 at 3:49 pm

My sweet tooth has been rearing its ugly face this past week, so my goal is to make some healthy sweet snacks. I usually use the healthy cookie chapter from ‘Vegan Cookies Invade Your Cookie Jar,” but if anyone has any good recipes, please share!

Reply

Jessica July 16, 2013 at 4:29 pm

HI Beth,

I like this recipe a lot –>>> http://www.balancedyogi.com/recipes/?recipe_id=6032505
It is healthy and very good.
Just be sure to bring some in to share:))

Reply

Beth July 17, 2013 at 4:56 pm

Thanks! I will be making these this weekend!

Reply

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