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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 227.1
  • Total Fat: 12.3 g
  • Cholesterol: 1.5 mg
  • Sodium: 222.1 mg
  • Total Carbs: 17.2 g
  • Dietary Fiber: 4.6 g
  • Protein: 10.8 g

View full nutritional breakdown of Tofu & Vegetable curry calories by ingredient
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Tofu & Vegetable curry

Submitted by: INGMARIE

Introduction

I would use less liquid next time, a bit too much sauce.
and also vegetable broth wich i did not have at home.
I would use less liquid next time, a bit too much sauce.
and also vegetable broth wich i did not have at home.

Number of Servings: 5

Ingredients

    2 Tbsp canola oil or olive
    1 14oz extra firm tofu draind and cut to 3/4 " pieces
    4 carrots peeled and sliced
    1 med.onion sliced
    1 Tbsp grated ginger root
    2 Tbsp Thai red curry paste
    1.5 cup chicken broth low sodium & fat free
    or veggie broth.
    1 cup coconut milk
    16 oz package of gumbo veggies.
    10 basil leaves fresh .


Directions

Heat 1 Tbsp oil in pan add tofu and cook until golden
4-5 minutes,transfer to a plate.
Heat remaining oil add carrots,onions and ginger cook
until veggies begin to soften 4-5 minutes ,add the red curry paste.
Add the broth and coconut milk to skilletbring to a simmer add tofu and frozen vegetables stir and cook for 6-8 minutes.Sprinkle with the torn basil leaves and serve with potatoes or rice.

Serving Size: makes 5 servings @ 1 cup to 1.25 cups

Number of Servings: 5

Recipe submitted by SparkPeople user INGMARIE.






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