For the spice enthusiast, this one will satisfy the heartiest cravings. Roasted red peppers, tomatoes, garlic, ginger, and harissa paste create a bold sauce, made luxurious with creamy coconut milk. Heaps of tofu and fresh spinach are added to the sauce, then spooned over wholesome brown rice and garnished with cilantro.
Bring 1 cup (2 cups for 4 servings) of salted water to a boil in a medium sized saucepan. Add rice and reduce heat to a gentle simmer. Cover and cook for 15-18 minutes or until water has been absorbed and grains of rice are tender.
Heat 2 tbsp. (4 tbsp. for 4 servings) of oil in a large skillet with high sides over medium-high. Drain roasted red peppers and roughly chop. Wash and cut roma tomatoes into 1/2 inch pieces. Add onions to skillet and saute for 2-3 minutes or until softened. Add roasted red peppers, tomatoes, garlic, ginger, harissa paste to taste, and spice blend. Cook and stir for about 3 minutes. Add 1 cup (2 cups for 4 servings) coconut milk with 1 1/2 cups (3 cups for 4 servings) of water and hazelnut paste. Mix well and season to taste with salt and pepper. Drain tofu, dice into 1 inch pieces and add to the sauce. Bring to a simmer and cook uncovered for 10 minutes or until thickened to your liking.
Add spinach to the curry. Stir gently to mix and cook until spinach is bright green and wilted. Wash and chop cilantro.
Divide rice into bowls and spoon red pepper tofu over top. Garnish with cilantro. Enjoy!