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 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.