Coconut Curry Tofu Bowl

Grilled Tofu & Mixed Vegetable With Coconut Curry Sauce & Cashew Lime Crema on a Bed of Brown Rice (Gluten-Free)

• 1 Tab coconut oil

• 3 cloves garlic [minced]

• 1 Tab freshly ginger [grated]

• 1 jalapeño [diced]

• 1 medium sweet potato [diced into 1-inch cubes]

• ½ head of cauliflower, cut into small florets [about 2-3 cups]

• 1 bell yellow or orange pepper, diced

• 2 carrots, thinly diced or chopped

• 2 tablespoons curry powder

• ½ teaspoon turmeric

• ½ teaspoon cumin

• ⅛ teaspoon ground cinnamon

• ½ teaspoon salt

• 1 (15 oz) can lite coconut milk

• ½ cup tomato sauce

• ½ cup vegetarian broth

• ¼ cup roasted cashews, ground

• 1 package extra-firm tofu [cubed]

• To garnish: Cilantro and extra cashews

Cashew Lime Crema

• 1 green chile (such as serrano), finely grated

• 1 garlic clove [finely grated]

• 1/4 cup cashew butter [can substitute almond butter]

• 3 Tab fresh lime juice

• 3 Tab water

• Dash Kosher Salt

Using a fork, mix chile, garlic, cashew butter, lime juice, and 3 Tbsp. water in a small bowl to combine; season with salt. Set aside.

Instructions

Add coconut oil to a large pot and place over medium-high heat. Add in garlic, ginger, jalapeno, sweet potato, cauliflower, bell pepper, and carrots. Saute for 10 minutes, stirring frequently, until carrots start to soften.

Next stir in curry powder, turmeric, cumin, cinnamon, and salt.

Add in coconut milk, tomato sauce, vegetarian broth, and ground cashews. Stir until smooth.

Gently add tofu and stir. Simmer on low heat for 20 minutes or until sweet potatoes and carrots are fork-tender. Serve immediately with cilantro.