Ingredients:

• 1 pound firm tofu, pressed and cubed
• 2 tablespoons green curry paste
• 1 can (14 oz) coconut milk
• 1 cup broccoli florets
• 1 cup sliced bell peppers (mix of colors)
• 1 cup snap peas, trimmed
• 1 medium zucchini, sliced
• 1 tablespoon vegetable oil
• 1 tablespoon soy sauce or tamari
• 1 tablespoon brown sugar
• Juice of 1 lime
• Fresh basil leaves, for garnish
• Cooked jasmine rice, for serving

Instructions:

• In a large skillet or wok, heat vegetable oil over medium-high heat.
• Add green curry paste to the hot oil and stir-fry for 1-2 minutes until fragrant.
• Add cubed tofu to the skillet and cook until golden brown on all sides.
• Pour in the coconut milk, stirring to combine with the curry paste. Bring the mixture to a simmer.
• Add broccoli, bell peppers, snap peas, and zucchini to the skillet. Stir well to coat the vegetables and tofu with the curry mixture.
• Season the curry with soy sauce (or tamari), brown sugar, and lime juice. Stir to combine.
• Simmer the curry for 15-20 minutes or until the tofu is heated through, and the vegetables are tender but still crisp.
• Taste and adjust the seasoning as needed. Add more soy sauce or lime juice to balance the flavors.
• Serve the vegan green curry masala over cooked jasmine rice.

Enjoy this delightful and vegan-friendly green curry masala with tofu and a variety of vegetables. It’s a satisfying and flavorful dish that pairs well with jasmine rice. Adjust the spice level by adding more or less green curry paste according to your preference.