Indulge in a wholesome vegetarian rendition of the beloved Thai basil chicken, tailored to pacify fiery pitta energies during the summer season. This delightful bowl boasts a symphony of flavors from coconut, mint, and basil, perfectly complemented by chapati or naan alongside flavorful chutney.
Step 1
Marinate tofu in soy sauce in a small bowl.
Step 2
Heat coconut oil in a large skillet, then sauté ginger for 2 minutes.
Step 3
Add marinated tofu and sauté until golden brown, approximately 5 to 6 minutes.
Step 4
Reduce heat, then pour in coconut milk, quinoa, and basil. Simmer for 15 minutes.
Step 5
Garnish with toasted sunflower seeds, mint, and shredded coconut.
Enhance the tofu with freshly ground black pepper, cayenne, or red chili flakes. Incorporate fresh garlic and onions for depth.
Introduce fresh spinach or chopped kale for additional cooling properties.
Substitute sunflower oil for coconut oil and incorporate spices like freshly ground black pepper, cayenne, or red chili flakes into the tofu. Fresh garlic and onions can also be included for added zest.
Toast sunflower seeds in a dry skillet over medium heat until golden brown, approximately 2 to 3 minutes, for enhanced flavor and crunch.
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