Thai Red Curry With Tofu, Veggies and Sweet Potato [Vegan]

This vegan dish is low-cal, low-fat, heart-healthy and eco-friendly.  It’s also spicy, zesty, and deliciously filling! Enjoy a taste of Thailand; the land of Buddha and smiles.

Ingredients (serves 2):

1. 1/2 cup light coconut milk (several brands sell low-cal, low-fat options)
2. 1-2 tbsp Thai red curry paste
3. 1/2 cup vegetable stock
4. 1/2 cup water
5. 2/3 package of low-fat, extra firm tofu
6. 1 large sweet potato
7. veggies of your choice (recommend broccoli, snow peas, red pepper, onion)
8. 1/2 tsp Splenda brown sugar
9. 1 tbsp lime juice
10. ginger powder
11. garlic powder
12. olive oil
13. basil and cilantro to taste, garnish

Instructions:

1. Preheat the oven to 350ºF.  Peel the sweet potato and chop into slices.  Toss with olive oil and sprinkle on some ginger and garlic powder.  Spread sweet potatoes over a lightly greased baking sheet and bake, turning potatoes over after around 15 minutes or so, or when they are browned on the bottom-facing side.  When potatoes are done, place equal amounts in two separate bowls.
2. Cut tofu into cubes, spray a pan lightly with olive oil and cook tofu until lightly browned on each side.  Set aside when ready.
3. In another pan, heat onions and vegetables with a bit of olive oil, garlic powder and ginger powder. (or real garlic and ginger for a zestier taste)  If using broccoli, add a bit of water to soften the broccoli before later adding the veggies to the curry.
4. In a sauce pan, heat the coconut milk, water, vegetable stock, and Thai red curry paste on medium heat.  Bring to a boil, then reduce heat and let simmer.  Add the tofu and vegetables to the curry, and add the lime juice and Splenda brown sugar.  Add 1/2 tsp each of garlic powder and ginger powder.  Stir, and allow to simmer for 5-10 minutes to soak up the flavour.  Add in a teaspoon of basil or some fresh basil to taste. Remove from heat when done.
5. Spoon out equal amounts of tofu and vegetables into the two bowls (over top of the sweet potato), then pour remaining curry sauce over each serving.  Garnish with some fresh cilantro leaves and fresh pepper to taste.