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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 229.3
  • Total Fat: 8.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 348.8 mg
  • Total Carbs: 31.4 g
  • Dietary Fiber: 5.0 g
  • Protein: 11.7 g

View full nutritional breakdown of Thai Curry with Tofu and Broccoli calories by ingredient
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Thai Curry with Tofu and Broccoli

Submitted by: BTVMADS

Introduction

This recipe comes from Vegetarian Times and is delicious! I used light tofu, however, which cuts an extra 20 calories from each serving. This dish is perfect for a quick dinner (it only takes 25 minutes!) or to pack for lunches! This recipe comes from Vegetarian Times and is delicious! I used light tofu, however, which cuts an extra 20 calories from each serving. This dish is perfect for a quick dinner (it only takes 25 minutes!) or to pack for lunches!
Number of Servings: 6

Ingredients

    1 tbsp. olive or canola oil
    2 shallots, chopped fine
    1/2 cup chopped cilantro
    1 block light, firm tofu, drained and cut into 1/2" cubes
    2 crowns of broccoli, cut into small florets
    5 oz. dry whole wheat fettuccine
    1 14-oz can light coconut milk
    3/4 cup low sodium vegetable broth
    2 tbsp. red or yellow Thai curry paste
    1 tsp. curry powder
    2 tsp. light brown sugar (unpacked)
    6 lime wedges

Directions

1.) While you get a big pot of water boiling, heat the oil in a medium saucepan over medium-high heat.
2.) Add the shallots and saute for 2 minutes, then add half of the cilantro and the curry powder, sugar, and curry paste and cook for 1 minute.
3.) Pour in the broth and coconut milk, stir, and simmer for 5 minutes over medium heat. (This is the perfect time to cut up the broccoli!)
4.) Add the tofu to the coconut milk mixture and simmer for 10 minutes.
5.) Meanwhile, cook the fettuccine according to the package directions, adding the broccoli for the last two minutes of cooking.
6.) Drain the pasta and broccoli, return to the pot, and pour the coconut milk and tofu sauce over the pasta. Toss to combine and serve with lime wedges and extra cilantro for garnish

Serving Size: Makes 6 1.5-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user BTVMADS.






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