Vegetable Tofu Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 TBS olive oil1/2 medium onion, chopped1 - 1 1/2 cups white mushrooms, halved2 cups cauliflower florets14 baby carrots, halved1 cup fresh green beans1 pkg Mori Nu extra firm tofu, cubed1 cup Silk Pure Almond Milk1 cup Dannon Fat-Free Plain Yogurt
Makes 4 large, satisfying servings!
Sautee onions in vegetable oil; set aside.
In a large pot, heat the curry powder on medium heat until it becomes fragrant. Blend the almond milk and yogurt, whisk into curry powder. Add all remaining ingredients. Cover with a tight-fitting lid and simmer until vegetables are as tender as you'd like them, stirring occasionally to prevent any sticking. If you like, add a dash of soy sauce and a bit of low-calorie sweetener. Also optional to taste - cinnamon or ginger.
Number of Servings: 4
Recipe submitted by SparkPeople user SEQUOIABARK.
Sautee onions in vegetable oil; set aside.
In a large pot, heat the curry powder on medium heat until it becomes fragrant. Blend the almond milk and yogurt, whisk into curry powder. Add all remaining ingredients. Cover with a tight-fitting lid and simmer until vegetables are as tender as you'd like them, stirring occasionally to prevent any sticking. If you like, add a dash of soy sauce and a bit of low-calorie sweetener. Also optional to taste - cinnamon or ginger.
Number of Servings: 4
Recipe submitted by SparkPeople user SEQUOIABARK.
Nutritional Info Amount Per Serving
- Calories: 206.9
- Total Fat: 8.8 g
- Cholesterol: 5.0 mg
- Sodium: 163.6 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 6.5 g
- Protein: 12.5 g
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