Rice with tofu and curried vegetables

The first thing to do is to cook the rice, which if it is brown, takes a long time (40' approx.)

Next, remove as much water as possible from the tofu piece. I wrap it in a couple of layers of kitchen paper and after a while I change it for another layer of paper.

Chop the vegetables as you like (I forgot to include the zucchini in the ingredients!!!!) and poach them with a teaspoon of coconut oil (add EVOO if you want instead), season with salt and pepper (oh, I also forgot to add that I chopped some almonds and added them to the vegetables towards the end).

Remove the vegetables from the pan and cook over a slightly higher heat (8 out of 14, in my case) the diced tofu, stirring occasionally.

When the tofu is browned on all sides, reincorporate the vegetables, stir everything well and lower the heat again.

Add a good amount of curry (and/or the spices you like), stir everything and add the whole 400ml can of coconut milk (shake the can before!!).

Bring to a boil, stirring and lower the heat again after a couple of minutes to try to thicken it (if someone is a coconut milk thickening machine, please write it below because I have not been great at this step).

Serve with the rice as a side dish, optionally add some almonds and chimpun. It is delicious, really, I swear.