Thai Curry Soup with Red Lentil Tofu

This post is two recipes in one!   I absolutely love both of these recipes.   

First, the soup.   I used this recipe, with the following modifications:  
Ingredients:  

• 1 tablespoon olive oil
• salt and freshly ground black pepper, to taste
• 3 cloves garlic, minced
• 1 zucchini, sliced
• 1 small head of broccoli, chopped
• 1 onion, diced
• 3 tablespoons red curry paste, (this one)
• 1 tablespoon freshly grated ginger
• 6 cups broth (made with these bouillon cubes)
• 1 can coconut milk
• 4 ounces rice noodles
• 1 tablespoon fish sauce
• 3 green onions, thinly sliced
• ½ cup chopped fresh cilantro leaves
• ¼ cup chopped fresh basil leaves
• 2 tablespoons freshly squeezed lime juice

Instructions: 

• Heat olive oil in a large stockpot or Dutch oven over medium heat.  Add garlic and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Stir in red curry paste and ginger until fragrant, about 1 minute.
• Stir in broth, scraping any browned bits from the bottom of the pot.
• Stir in zucchini and broccoli. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
• Stir in rice noodles, coconut milk, and fish sauce until noodles are tender, about 5 minutes.
• Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
• Serve immediately.

*I make it a practice not to boil coconut milk, as it often changes the taste in a way I find quite unpleasant.   

Second, the red lentil tofu.  This has become a staple in my kitchen.  I make big batches, and cube and freeze it.   It warms up nicely in my air fryer.   I use this recipe, following the instructions to make the tofu hold together as well as possible.  I do find it needs to be air fried and then each cube holds it shape well.    Quite a few of my vegan patients find this tofu alternative becomes a valuable tool for ensuring they get adequate protein.   

​Corn-Free Tacos

I don't tolerate corn well, and this means I usually don't buy things that contain corn for myself.   These taco shells are a game changer!   I feel really good after I eat them, and they make me feel really full.   The ingredient list is super simple - Cassava Flour, Avocado Oil, Pumpkin Seed Meal, Pumpkin Powder, Psyllium Powder, and Sea Salt.   

*Yes, the taco shell in this photo is broken, but I've bought three boxes now and usually only one shell has been broken, which I can live with.   

To make things even easier, I found these delicious Cuban Black Beans.   They're a bit runny for tacos, so you either have to boil them down a little bit, until more of the liquid evaporates, or use a spoon with holes to scoop the beans out. 

I added sliced green onions, shredded vegan cheese, and a few Sweety Drop Peruvian Peppers, and this was the best, AND EASIEST, meal I'd had in a while!        S
ea Salt