Thai red curry with lentils and tofu from The Complete Plant-Based Cookbook: 500 Inspired, Flexible Recipes for Eating Well Without Meat (page 294) by America's Test Kitchen Editors

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Notes about this recipe

  • Shewi128 on October 26, 2022

    What an interesting combination--tofu and lentils. I used 1 TB fish sauce and 1 TB hoisin sauce because we aren't big fish sauce fans. Fish sauce never smells good when cooking, so this recipe made me nervous while the lentils were cooking. However, with the combo of fish sauce and hoisin, it made the flavor really interesting. We all surprisingly liked this dish, even the kids. I would make this again. Note: I also did not use mushrooms per my preferences.

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