Tag Archives: vegan

Yellow Curried Tofu

Yellow Curried TofuWe can thank my Aunt Treva for this delicious curry recipe and for turning me on to cooking Thai food. Makes 4 servings.

4 cups cooked brown rice
1 14-ounce can coconut milk
1 tablespoon palm sugar (or brown sugar)
1 to 2 tablespoons Thai yellow curry paste
1/4 cup chopped mint
1/2 lime
2 cups broccoli florets
1/2 cup sliced carrots
1 tablespoon vegetable oil
1 12-ounce package firm or extra firm tofu
2 to 3 kaffir lime leaves chopped (optional)

Stir-fry the broccoli and carrots in oil for 3 to 4 minutes, but make sure they stay firm, since they will continue to cook in the sauce later. Set aside.

Combine coconut milk, sugar, yellow curry paste and lime leaves in a wok or large skillet over medium heat. Cook for 5 minutes or until the coconut milk begins to thicken.

Add chopped mint, juice of 1/2 lime, broccoli, carrots and tofu. Cook at a low simmer for 5 to 10 minutes to let the flavors blend together.

Serve with brown rice and additional lime wedges.

Buy the What Dawn Eats: Vegan food that isn’t weird cookbook for more recipes like this one.


  • Add 1/2 cup chopped pineapple when you add the tofu. If you use pineapple, you might want to reduce or eliminate the sugar.
  • Experiment with other vegetables.
  • Pre-bake the tofu if you want it to be a little more firm.
  • Can easily be made gluten-free.

More information for Yellow Curried Tofu recipe:

  • Prep time: 20 min
  • Cook time: 20 min
  • Total time: 40 min

Lentil Soup with Tomato and Basil

Lentil Soup with Tomato and BasilThis is one of my favorite soups. It’s delicious, quick and easy to make, which is the ideal combination for my busy life. The real secret to this recipe is the sun-dried tomatoes, but you really can’t go wrong with anything based on tomatoes and basil, and as an added bonus, the lentils make it a hearty soup. Makes 4 to 6 servings.

1 cup lentils (rinsed)
2 cups vegetable broth
3 cups water
1 peeled and chopped carrot
1/2 cup reconstituted, chopped sun-dried tomatoes.
1 6-ounce can tomato paste
1 tablespoon olive oil
3 cloves minced garlic
1/2 chopped medium onion
1/4 cup freshly chopped basil
freshly ground black pepper to taste

Heat oil over medium heat. Add onions and sauté for 2 to 3 minutes.

Add all other ingredients and bring to boil.

Reduce heat to low and simmer for 35 to 40 minutes or until the lentils are tender.

Buy the What Dawn Eats: Vegan food that isn’t weird cookbook for more recipes like this one.


  • Add 1/2 cup rice and an additional 1 cup water.
  • Experiment with additional spices. Oregano and thyme would make good choices.
  • Make a spicy soup by adding some crushed red pepper or chopped chili peppers.
  • Add a few mushrooms, broccoli or other vegetables.
  • Naturally gluten-free and can be easily made low-sodium by substituting water from reconstituting the sun-dried tomatoes in place of the vegetable broth.

More information for Lentil Soup with Tomato and Basil recipe:

  • Prep time: 10 min
  • Cook time: 40 min
  • Total time: 50 min