Red Curry Tofu and Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 tsp olive oil1/2 onion 2 cloves garlic3 small potatoes 3 cups vegetables (frozen or fresh - I used a stir fry mix because that's what I had on hand, but try sliced carrots, zucchini or broccoli)1 can of light coconut milk2 tbs red curry paste1 cup broth (chicken or vegetable)1 block of extra firm tofu, pressed and cut into 1/2 inch squares
Makes about 5 large servings or 6 medium sized servings.
Saute tofu in olive oil until slightly firmer or browned.
Add onions and garlic and saute until translucent.
Add coconut milk and curry paste and stir gently until mixed.
Add broth and let mixture simmer for at least 30 minutes. The longer you let the curry mixture sit, the better the flavor. You can even let this sit overnight in the refrigerator.
At least 30 minutes before serving, add potatoes chopped in small squares and vegetables. It is best to wait until shortly before serving so that the potatoes and vegetables don't get too soft.
Serve with rice or enjoy alone.
Number of Servings: 5
Recipe submitted by SparkPeople user ZENLIZZIE.
Saute tofu in olive oil until slightly firmer or browned.
Add onions and garlic and saute until translucent.
Add coconut milk and curry paste and stir gently until mixed.
Add broth and let mixture simmer for at least 30 minutes. The longer you let the curry mixture sit, the better the flavor. You can even let this sit overnight in the refrigerator.
At least 30 minutes before serving, add potatoes chopped in small squares and vegetables. It is best to wait until shortly before serving so that the potatoes and vegetables don't get too soft.
Serve with rice or enjoy alone.
Number of Servings: 5
Recipe submitted by SparkPeople user ZENLIZZIE.
Nutritional Info Amount Per Serving
- Calories: 277.7
- Total Fat: 11.5 g
- Cholesterol: 0.0 mg
- Sodium: 463.7 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 3.4 g
- Protein: 13.9 g
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