Thai red curry tofu and cabbage salad

I recently read the book Eat and Run: My Unlikely Journey to Ultramarathon Greatness by Scott Jurek. It was truly excellent and perfectly matched my love of running (albeit my running is nowhere near the scale of Scott's!) and my love of plant-based food. Scott discovered vegan eating as he ran longer and harder, and he is a clear example of how plants can fuel amazing athletic achievements.

At the end of each chapter, Scott includes a recipe. One was for Thai red curry sauce to pair with tofu and a raw cabbage salad. Thus this meal was born. It was delicious and has reminded me of cabbage (it had dropped off my food radar) and introduced me to Thai red curry flavours (I don't think I've had them before).


I bought Thai red curry paste for this, and frankly, I recommend you do the same. It is easy. However, if you are inclined to authenticity and want to make your spice mix from scratch, obviously feel free to do so.

Thai red curry tofu and cabbage salad

Full of flavour and full of nutrition

Serves 6-8 as a side or 4 as a main

Author: Adapted from Scott Jurek's recipe in Eat and Run

Blender required

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Ingredients

For the Thai red curry sauce

1-1/2 tbsp mild Thai red curry paste

1-1/2 tbsp agave / maple syrup

1 tbsp miso

1/2 cup almond butter

1/2 cup water

1/4 cup lime juice

1 tsp crushed ginger

1 tsp onion powder

1 tsp dried coriander

For the salad

350g firm tofu, pressed and cut into squares

1 head purple cabbage, roughly chopped

2 cups spinach

1 cup baby corn, roughly chopped

Method

Blitz all sauce ingredients in a small blender until smooth. 

Place your pressed, chopped tofu pieces in a dish or bowl. Pour half of the red curry sauce over the tofu and toss to cover. Set aside for 15 or so minutes.

Heat a non-stick pan over medium-high heat. When the pan is hot, add the tofu pieces and cook for 5 to 10 minutes, turning occasionally, until golden on all sides.

While the tofu is cooking, combine the cabbage, spinach and baby corn in a serving bowl. Add the tofu when cooked and pour over the remaining red curry sauce. Toss gently to mix.

Serve immediately or when the tofu has cooled.

I have quite a lot of red curry paste left - so tell me, do you have any favourite Thai red curry recipes?! 

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