Ingredients (serves 4):

• Coconut Curry Sauce
  • 1 can unsweetened coconut milk (I had lite on hand)
  • 4 Tablespoons red curry paste
  • 1-2 teaspoons ginger powder
  • 1/4 – 1/2 teaspoon cayenne pepper (+ more if you really like heat)
  • 2 garlic cloves, minced
  • Salt to taste
• Puffed Potatoes
  • 1 lb baby potatoes, washed & cut in half
  • 1 Tablespoon extra virgin olive oil
  • Salt & pepper to taste
• Coconut Cubed Tofu
  • 24 oz extra firm tofu, cut into cubes
  • 2 Tablespoons coconut oil
  • Salt to taste
• 2 Cups cooked quinoa (1 cup dry quinoa + 2 cups water yields 2 Cups cooked quinoa)
• 10 oz baby spinach, washed
• Optional: spritz of lime over finished plate
• Optional: 2 Tablespoons nut butter of choice

Directions:

1. Preheat your oven to 425 degrees Fahrenheit.  On a greased baking sheet toss your halved baby potatoes with the olive oil.  Sprinkle with salt to taste and pop them in the oven for 20-25 minutes, or until golden.
2. In a medium saucepan on medium-low heat, add your coconut milk, garlic, cayenne pepper, ginger powder, and whisk in the red curry paste until combined. Taste a spoonful & adjust any seasonings if necessary.  Let simmer until you’re ready to serve.
3. I recommend using a cast iron skillet for your tofu (you get a great crispy golden coating).  Add your coconut oil to the skillet on medium-high heat.  Toss in tour cubed tofu and fry until golden (let your tofu rest about 5 minutes after each toss to ensure a golden coating).  Add the fresh spinach and puffed potatoes, half of the coconut curry sauce, and stir to incorporate in the tofu.
4. To plate, add your cooked quinoa, coconut tofu stir fry, and drizzle with remaining coconut curry sauce.

5. Enjoy eating whole!