Pho Inspired Vegetable & Tofu Curry

Why didn’t I think of this before I wonder, I love pho and love Thai curry. needless to say the combination should technically be amazing right, so I was right the curry was so flavorful and aromatic. I used classic pho spices/ aromatics then added some red Thai curry paste, fall vegetables and to kept it vegetarian, by using my favorite tofu from House Brand Organic firm tofu for its clean and lovely texture. The result was a creamy delicious curry full of delectable aroma and nutritious vegetables and protein.

This curry is full of flavorful autumn veggies, aromatic and light spiced making it perfect for cooler nights. If you decide to make it please let me know on Instagram or leave a comment.

This is a freestyle kinda recipe so add a little extra spices if you find it milder. You can choose any veggie combination desired, this combo of veggies is my classic fall favorite and very soulful.

**This is a sponsored post but all opinions are mine.

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INGREDIENTS

• Aromatics
• ½ tsp ground fennel seeds or 3/4 teaspoon whole spice ground in a food processor
• ½ tsp ground coriander or 3/4 teaspoon whole spice ground in a food processor
• 1/2 teaspoon ground star anise or 3/4 teaspoon whole spice ground in a food processor
• ¼ tsp ground cinnamon or 3/4 teaspoon whole spice ground in a food processor
• ¼ tsp ground cloves or 4 whole cloves ground in a food processor
• 4 cloves of garlic, minced about 1 tablespoon 
• 2 lemongrass stalks, tender parts only, minced or 2 inches of paste from a tube
• 1 teaspoon ground turmeric 
• 1 tablespoon fresh ginger, grated about 2 inches
• 2-3 tbsps Thai red curry paste, homemade or store bought
• 1-2 tbsps nut butter, optional

VEGETABLES AND PROTEIN 

• 1 block House brand Organic extra firm tofu, cubed and lightly pan fried 
• 12 oz about 350 gms diced butternut squash
• 1 large carrot, sliced
• 12 oz cauliflower broken into florets 
• 1/2 large head broccoli, broken into florets
• 1 13.5-ounce can full-fat coconut milk
• 1 cup veggie broth or water
• 1 tbsp fish sauce or soy sauce or salt as needed
• 1 tbsp coconut sugar
• lime juice, fresh mint, cilantro to garnish

INSTRUCTIONS

1. Heat the oil in a large saucepan or pot over medium heat. Once warm add the garlic, lemongrass, ginger and sauté for a minute till fragrant. Add the curry paste, all the ground aromatic spices and sauté for another minute.
2. Next, add the tofu and sauté for 3-5 minutes. The tofu will absorb the flavors of the aromatics. YUM.
3. Add the butternut, cauliflower, carrot and further sauté for another 5 minutes. Next the broccoli coconut milk, water, coconut sugar, fish sauce go in.
4. Bring to a boil and let simmer for 20-25 minutes, or until the vegetables are cooked. Taste and adjust seasonnings as needed. Stir in some chopped cilantro and a squeeze of lime.
5. Serve hot with rice or noodles, and top with fresh herbs, bean sprouts, chopped chili if you like it spicy! Curry will keep for up to 3 days in the fridge.