(VEGAN/VEGETARIAN RECIPE) Tofu is a versatile meat replacement that can absorb any flavor, including this sweet and spicy coconut curry. Black rice is packed with nutrition and has a nutty flavor that goes well with coconut. Kale is also rich in vitamins, including calcium, a nutritional concern for vegans who forego the dairy. Pan frying the tofu in coconut oil first allows for a crispier tofu and stronger coconut flavor. Satisfy your coconut craving tonight with this delicious dish! — Global Animal

Photo Credit: Elana Pisani
Enjoy this coconut curry on a bed of kale and black rice! Photo Credit: Elana Pisani

Coconut Curry Tofu Steaks
Yield: 2 servings

1 Block Firm Tofu, pressed
1 cup uncooked Black Rice
2 cups chopped Kale
1 cup Coconut Milk
1 tbsp Soy Sauce
2 tbsp Vegan Light Brown Sugar
1 tbsp Curry Powder
2 cloves minced Garlic
1 tbsp Coconut Oil


Start by pressing the tofu to squeeze out excess water. You can wrap it in paper towels or a clean cloth and place it on a plate with another plate on top. Put something on top of this plate to bring weight down on the tofu. I usually use a can.

While the tofu is being pressed, start cooking the black rice in a covered pot with 1 3/4 cup of water for 40 minutes.

Heat coconut oil in a pan. Cut the already pressed tofu lengthwise into 8 steaks. Cook them in the pan with the coconut oil for about 5 minutes on each side until they are browned.

At the same time, stir-fry the chopped kale in a pan for 3 minutes, slowly adding water to make sure it doesn’t stick.

In a separate pot, heat up the coconut milk, soy sauce, light brown sugar, garlic, and curry powder. Cook until the mixture starts to boil. Once the tofu is browned, add the coconut curry sauce and cook for one minute.

Layer the dish with black rice on the bottom, covered with kale and topped with tofu.

Learn more about the Meat-Free Mondays Challenge!

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