Curried Vegetables with Tofu
- Number of Servings: 6
Ingredients
INGREDIENTS- 2 tablespoons coconut oil- 1 red onion, cut into thick slices- 3 cloves garlic, minced- 12 grape tomatoes, halved- 2 scallions cut into 1⁄4-inch diagonal slices- 2 carrots, peeled and cut into 1⁄4-inch diagonal slices- 2 golden beets, peeled and cut into 1⁄4-inch dice- 1 block firm tofu, cut into 1-inch cubes- 2 teaspoons curry powder- 1⁄2 teaspoon crushed red pepper flakes- 1 jalapeño pepper, finely chopped (optional)- Salt and pepper to taste- 1 small zucchini, cut into 1⁄2-inch diagonal slices- 1 can (14 ounces) unsweetened coconut milk- 1⁄4 cup water- 1 package (3 ounces) Enoki mushrooms, trimmed and separated into small bundles- 1 tablespoon freshly squeezed lime juice- 1⁄4 cup coarsely chopped cilantro- 3 cups hot cooked brown rice
1. Heat the oil in a large, deep skillet over medium heat; add the onion, garlic, tomatoes, scallions, carrots, and beets and sauté for 3–5 minutes or until the vegetables begin to soften.
2. Add the tofu, curry powder, red pepper flakes, jalapeño pepper, salt, and pepper and stir to coat the vegetables with the oil and spices. Cover and cook for 15 minutes, stirring occasionally until the onions soften and the vegetables release some of their juices.
3. Stir in the zucchini, coconut milk, water, mushrooms, and lime juice. Cover and continue cooking for 10 minutes, stirring occasionally, until the beets are just tender. Stir in the cilantro.
4. Place the rice in the center of a large serving bowl. Spoon the curried vegetables, tofu, and juices around the rice.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user RHONDAJ130.
2. Add the tofu, curry powder, red pepper flakes, jalapeño pepper, salt, and pepper and stir to coat the vegetables with the oil and spices. Cover and cook for 15 minutes, stirring occasionally until the onions soften and the vegetables release some of their juices.
3. Stir in the zucchini, coconut milk, water, mushrooms, and lime juice. Cover and continue cooking for 10 minutes, stirring occasionally, until the beets are just tender. Stir in the cilantro.
4. Place the rice in the center of a large serving bowl. Spoon the curried vegetables, tofu, and juices around the rice.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user RHONDAJ130.
Nutritional Info Amount Per Serving
- Calories: 315.8
- Total Fat: 17.2 g
- Cholesterol: 0.0 mg
- Sodium: 72.1 mg
- Total Carbs: 38.9 g
- Dietary Fiber: 5.8 g
- Protein: 14.9 g
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