If you're like me and have a primarily plant-based diet, Thai restaurants are probably near and dear to your heart. Why? Usually if not always, a large part of their menus are vegan! This curry recipe is as close to restaurant taste and quality as I've ever tasted. A must try. (Thanks to Sharon Cho for this recipe.)

6 cups cooked brown rice

1 (16-oz) package extra firm tofu, diced in ½ cubes and baked

1 tbsp extra virgin olive oil(for diabetics, use ¼ cup of vegetable broth)

1 medium onion, chopped

1 tsp ground cumin

1 tbsp garlic, pressed

1 tbsp ginger, minced finely

1 tsp curry powder

1 ½ tsp salt

1 tsp jalapeno pepper, seeded and mincedor 1 tsp of chili pepper paste or more to taste

1 (14 oz) can coconut milk

1 (14.5 oz) can diced tomatoes

1 cup potatoes, cut in ½" cubes

½ cup carrot, cut in ½" cubes

½ cup yellow or red bell pepper, cut in thin slices

½ cup frozen peas

8 basil leaves, choppedor ½–1 teaspoon dry basil

Cook the rice according to package directions. Preheat oven to 375°F to begin baking the tofu. Spray a baking sheet with oil. Lay the tofu cubes out evenly, spray with oil, then sprinkle with salt. Bake for about 20 minutes until golden brown.

While the tofu is baking, prepare the curry. In a pot, sauté the onions and cumin over medium-high heat in olive oil until onions are transparent. Add ginger, garlic, curry powder, salt, and jalapeño pepper. Sauté for a couple of more minutes. Stir in coconut milk, diced tomatoes, potatoes, carrots, and bell pepper. Bring to a simmer for 10 minutes, making sure to stir occasionally.

Add the baked tofu cubes, peas, and basil leaves, and then cover and simmer for about 5 minutes, until the vegetables are tender.

Serve the tofu curry over brown rice and season to taste with hot chili sauce.

Tofu Thai Curry