Purple Rice Coconut Curry

Cook the rice. Add the purple rice, water, and salt to a pot. Bring to a boil, reduce to a low simmer, cover, and cook according to the package directions until tender.

Prepare the tofu. Toss the cubed tofu with the oil, turmeric, paprika, garlic powder, and salt.

Air fry the tofu at 425°F for 18 minutes, shaking or flipping halfway through, until golden and crispy.

Start the curry. Add the garlic and ginger to a large pan over medium heat and cook briefly until fragrant ~30 to 60 seconds

Add the red curry paste, white miso, turmeric, paprika, rosemary, and black pepper. Stir for about 30 seconds to bring out the flavors.

Pour in the light coconut milk, then stir in the nutritional yeast, lemon, and soy sauce.

Simmer for 10-15 minutes, stirring occasionally, until the curry becomes creamy and slightly thickened.

Divide the purple rice between two bowls. Spoon the coconut curry around the rice and top with the crispy tofu and pumpkin seeds.