Saucy Thai Spiced Tofu with Sweet Potatoes

Saucy Thai Spiced Tofu with Sweet Potatoes

• 1 (18 oz) package tofu, frozen and thawed
• 1 tbsp ground turmeric
• 1 tbsp ground ginger
• 1 tsp ground cumin
• 1 tsp black pepper
• 1 tsp curry powder
• 1/2 tsp smoked paprika
• Kosher salt
• 2 tbsp sesame oil
• 3 medium bell peppers, thinly sliced
• 1/2 yellow onion, chopped
• 1 tbsp minced garlic
• 1 tsp red chili flakes
• 1 (14 oz) can full-fat coconut milk
• 1 1/2 cup water
• 2 large sweet potatoes, cubed into 1” squares (about 3 cups)
• 1/4 cup coconut aminos
• 1/2 cup fresh cilantro, chopped
• 1/2 of a lemon
• Steamed brown rice, for serving
• Roasted cashews, crushed

Cut the tofu into cubes and toast with the turmeric, ginger, cumin, black pepper, curry powder, paprika, and a pinch of salt. Let it sit for 10 minutes. Heat 1 tablespoon of oil in a large pot set over medium heat. Add the tofu and sear until browned, about 3 minutes. Remove the tofu from the pan. To the pot, add the remaining 1 tablespoon of oil, peppers, onion, garlic, and chili flakes, cook for five minutes until softened, then toss in the sweet potatoes. Reduce the heat to low and pour in the coconut milk, water, and coconut aminos. Cover and simmer for 15 minutes, or until the sweet potatoes are slightly tender. Add the tofu back into the pot and cook for an additional 5 minutes. Stir in the cilantro, squeeze in the lemon, and seasoned with salt. Divide the rice between bowls, then spoon the tofu and sauce over the rice. Top with basil, cashews, and lemon juice. Enjoy!!