I have been a vegetarian for a very long time, around 15 or so years, maybe a bit less. I don’t even remember what most meat tastes like, and the smell is no longer appealing to me. When people learn that I don’t eat meat, many wonder how I get my protein and think that I eat tofu every day. I love tofu, it’s easy and versatile, but I don’t eat it everyday or even every week. There are just other proteins that I usually gravitate towards first, like beans and lentils.
I’ve had some tofu sitting in my fridge for a while now and the expiration date was getting closer and closer. I had planned on making a curry with coconut milk, but every time I went to the store I forgot (thank you mom brain). So I tried out some sauces using almond milk and was very pleased with the results.
Tofu and Broccoli with Curry Sauce and Rice
- 2 cups cooked brown rice
- 1 cup almond milk
- 3-4 Tbsp flour
- 2 Tbsp coconut oil
- 1 Tbsp curry powder
- 1 head of broccoli, chopped into florets
- 1 package firm or extra firm organic tofu, diced into cubes
- 3 cloves garlic, minced
- 1 Tbsp coconut oil (for the vegetables)
- salt and pepper
- 1 lime, halved
- Preheat oven to 400 degrees. Prepare the rice and set aside. In a small saucepan, melt 2 Tablespoons of coconut oil over medium heat until hot and bubbly. Add the flour and stir until a roux is formed, making a nice, smooth paste that is golden brown. Add the almond milk and curry powder and stir until combined and smooth.
- Add salt and pepper and continue to cook the sauce for about 5 minutes. Turn off heat and add half the sauce to the rice.
- Mix the broccoli, tofu, garlic, salt and pepper and coconut oil in a casserole dish and pour the remaining sauce on top. Bake for about 30 minutes, or until the broccoli is soft and cooked.
- Squeeze half the lime over the vegetables and half over the rice. Mix the rice in with the vegetables and tofu and serve!