Thai-Inspired Vegan Coconut Curry Recipe

Heat 1 tablespoon oil in a nonstick frying pan over medium-high heat. Add tofu and fry on all sides until golden 5 to 7 minutes. Remove from heat.

While tofu is frying heat remaining oil in a separate pan over medium heat. Saute onion until soft 5 to 7 minutes. Stir in curry paste. Pour in coconut milk and vegetable broth; bring to a boil. Add potatoes reduce heat and simmer covering the pot loosely until potatoes are halfway cooked about 10 minutes.

Stir in beans and continue to simmer until potatoes are almost soft about 5 minutes more. Stir in tofu and heat through about 5 minutes. Serve in individual bowls.