1 package extra firm tofu

1 can light coconut milk

2 Tbsp red curry paste

1 Tbsp brown sugar

1 zucchini

1 pepper (red, yellow or orange)

2 cups cooked Jasmine rice or quinoa


Open the tofu package and drain the extra water. Remove the block of tofu and wrap it with a clean kitchen towel or paper towels. If using paper towels, remove them when saturated with water and replace with new paper towels. When the majority of the water has been removed, slice the tofu into large dice sized pieces.

Empty a can of coconut milk into a large pot. Add the curry paste and brown sugar. Mix to combine. Bring to a simmer.

Chop vegetables (peppers into slices and zucchini into small pieces) and add to the coconut/curry mixture. Add chopped tofu.

Continue to simmer vegetables and tofu until vegetables are tender.

Serve over rice or quinoa.