RECIPE (serves 3-4)

• 1 bottle Three Trees Organic Unsweetened Soy Milk

• 1/2 can (200mL) coconut milk

• 2 tbsp chopped fresh ginger

• 3 cloves garlic
  

• 1 lb cauliflower florets
  

• 1 tsp salt
  

• 1 tsp soy sauce
  

• 1/2 tsp black pepper
  

• 1 tbsp curry powder

Crispy Tofu

• 1 package Hodo Organic

• Extra Firm Tofu, sliced into strips
  

• 3 tbsp cornstarch
  

• Avocado Oil Spray
  

Herb Salad

• 1/2 cup mint leaves (chopped)
  

• 1/2 cup cilantro (chopped)
  

• 1/4 cup thinly sliced green onions, cut on a steep angle
  

• 1/2 red bell pepper, matchstick sliced
  

• 1/2 mango, matchstick sliced
  

• 1/4 cup pickled red onions
  

• Juice of 1/2 a lime
  

• 1/2 tsp salt

Korma instructions:

Heat a medium sized pot, add oil, and sauté garlic and ginger. And the rest of the korma ingredients, bring to a simmer and cook for 20 minutes or until cauliflower is soft.

Add the mixture to a blender and puree until smooth.

Crispy Tofu:

Dry the tofu with paper towels and cut into slices. Put the tofu slices in a bowl and add the cornstarch to coat all sides of the tofu slices. Spray with oil and airfry at 400ºF for 10-12 minutes. Or, in a skillet over high to med-high heat, spray a thin layer of avocado oil in the skillet and add the tofu slices in a single layer leaving space between each slice. Turn each slice after 3-4 minutes, or when the bottom is golden brown. Continue turning until tofu is crisp on the outside and all sides are browned.

Herb Salad:

Chop cilantro and mint leaves, mixing in a bowl. Add thinly sliced red bell peppers and mangos - they should both be similar in size. Add pickled onion slices and toss with salt and lime juice.

Plating:

In a bowl, add Soy Korma. Place your desired noodles. Add the desired amount of herb salad and tofu cubes. Add your favorite chili oil for any added heat and enjoy.