Vegetable Tofu Coconut Curry
- Number of Servings: 6
Ingredients
14 ounces extra firm tofu, pressed and cubedBragg's Liquid Aminos, to tasteSpray oil, your choice3 cloves garlic, minced1 medium onion, sliced thin1 cup carrots, sliced1 1/2 cup broccoli florets1 1/2 cup red, yellow and green bell peppers, large dice3 cups cabbage, chopped1 cup baby spinach, chopped3/4 cup coconut milk1/4 cup soymilk1 cup vegetable broth1 tablespoon green curry paste
Makes 6 - 1 cup servings
Preheat oven to 350F. Arrange tofu on a baking sheet and spray lightly with oil and Braggs. Bake for 30-35 minutes.
Meanwhile, saute onion and garlic in some oil. Add peppers, carrots, cabbage and broccoli and saute until vegetable are beginning to get softer. Add spinach. When spinach has wilted add the broth with curry paste mixed in. Add milks and tofu. Simmer for 10-15 minutes. Add salt to taste.
Number of Servings: 6
Recipe submitted by SparkPeople user CINDESHELLI.
Preheat oven to 350F. Arrange tofu on a baking sheet and spray lightly with oil and Braggs. Bake for 30-35 minutes.
Meanwhile, saute onion and garlic in some oil. Add peppers, carrots, cabbage and broccoli and saute until vegetable are beginning to get softer. Add spinach. When spinach has wilted add the broth with curry paste mixed in. Add milks and tofu. Simmer for 10-15 minutes. Add salt to taste.
Number of Servings: 6
Recipe submitted by SparkPeople user CINDESHELLI.
Nutritional Info Amount Per Serving
- Calories: 172.6
- Total Fat: 9.9 g
- Cholesterol: 0.0 mg
- Sodium: 350.9 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 3.8 g
- Protein: 9.9 g
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