The Vegan Pregnancy : Entrées (part 21) - Spicy Chili Basil Tofu, Chili and Curry Baked Tofu

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Spicy Chili Basil Tofu

This saucy stir-fry is a favorite in Thailand when made with chicken and fish sauce, but many restaurants offer a vegetarian version with soy sauce and tofu instead. Serve with rice or rice noodles to sop up all the sauce.

SERVES 3

4 cloves garlic, minced

5 small red or green chilies, diced

3 shallots, diced

2 tablespoons oil

1 (16-ounce) block firm tofu, diced

14 cup soy sauce

1 tablespoon vegetarian oyster mushroom sauce

1 teaspoon sugar

1 bunch Thai or holy basil leaves, whole

Folic Acid: 

Vitamin B12: NA

Protein: 

Iron: 

Zinc: 

Calcium: 

Vitamin D: NA

1. In a large skillet, sauté garlic, chilies, and shallots in oil until fragrant and browned, about 3–4 minutes.

2. Add tofu and heat for another 2–3 minutes until tofu is just lightly golden brown.

3. Reduce heat to medium-low and add soy sauce, mushroom sauce, and sugar, whisking to combine and dissolve sugar. Heat 2–3 more minutes, stirring frequently, then add basil and heat, stirring 1 more minute, just until basil is wilted.

Per Serving

Calories: 207 | Fat: 13g | Sodium: 1,414mg | Fiber: 1g | Protein: 12g

Make It Last

If tofu and chilies aren’t enough for you, add in some onions, mushrooms, or green bell peppers to fill it out. Or, for a bit of variety, try it with half basil and half fresh mint leaves.

 

Chili and Curry Baked Tofu

If you like tofu and you like Indian- or Thai-style curries, you’ll love this spicy baked tofu, which tastes like a slowly simmered curry in each bite. Use the extra marinade to dress a bowl of plain steamed rice.

SERVES 3

13 cup coconut milk

12 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon curry powder

12 teaspoon turmeric

2–3 small chilies, minced

2 tablespoons maple syrup

1 (16-ounce) block firm or extra-firm tofu, sliced into thin strips

Folic Acid: only present in very small amounts

Vitamin B12: NA

Protein: 

Iron: 

Zinc: 

Calcium: 

Vitamin D: NA

1. Whisk together coconut milk, garlic powder, cumin, curry, turmeric, chilies, and maple syrup in a shallow bowl. Add tofu and marinate for at least 1 hour, flipping once or twice to coat well.

2. Preheat oven to 425°F.

3. Transfer tofu to a casserole dish in a single layer, reserving marinade.

4. Bake for 8–10 minutes. Turn tofu over, and spoon 1–2 tablespoons of marinade over the tofu. Bake 10–12 more minutes.

Per Serving

Calories: 178 | Fat: 9g | Sodium: 54mg | Fiber: 1g | Protein: 10g

 

 
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