It’s tofu time!

Now I understand that a lot of folks out there might be a little afraid of, or possibly even grossed-out by these white cubes of joy soy.

I suppose that’s sort of understandable.

Tofu can be a touch jiggly.

And a tad bland if you don’t season/sauce it up a bit.

If you’re not familiar with tofu, preparing a dish with the stuff can be a smidge daunting.

It doesn’t hurt to get creative, although there is such a thing as being too creative.

Or should I say, not creative enough?

Last summer during my trip to Paris a “veggie burger” at one cafe translated to a straight up block of tofu with cheese melted on top.

Hmmm.

Although edible, I personally wouldn’t have chosen that particular preparation method.

Instead, I would go with a comforting, flavorful bowl of tofu curry!

This curry is Thai inspired, and it’s on the healthy side since lite coconut milk is used instead of full-fat coconut milk.

Of course the full-fat version tastes better, but you might feel a little weighed down after indulging in that stuff.

Fear not, the recipe can be adjusted to meet your personal taste.

Crave a sweeter curry? Simply add more brown sugar.

Want to zest things up a bit? Hey there lime juice!

Mellow out the flavor a little? Cut back on the curry paste.

Add more bite? Amp up the ginger.

Before you start to drool all over yourself, let’s discuss this whole tofu curry thing in detail.

Red curry paste, sliced yellow onion, garlic and fresh ginger are sauteed together, then simmered in creamy lite coconut milk with sweet brown sugar. Zesty lime juice, red bell pepper, sliced bamboo shoots and versatile tofu are then added to the simmering mixture. Fresh Thai basil adds an extra punch of flavor.

Ladle up!

P.S. You can throw some broccoli, green beans, or carrots in there too!

P.P.S. Don’t skip the brown rice. You need some whole grains in your life, after all.

P.P.P.S. Make sure your red curry paste is vegan. If you care about that sort of thing.