Whole30 Tofu Thai Red Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
28 oz Tofu, Extra Firm, Nasoya (two packages drained and pressed)1/2 tbsp Coconut Oil 4 clove Garlic 1/2 medium sweet (2-1/2" dia) Onions, raw 4 cup, chopped or diced Broccoli, fresh 1 red bell pepper, chopped (1 cup)1 orange bell pepper, chopped (1cup)1 13.5 oz can Thai Kitchen Organic Coconut Milk8 oz Almond Breeze Almond Milk, Unsweetened Original, 1 cup 3 tbsp Red Curry Paste 1 tsp Turmeric, ground 1/4 tsp Pink Himalayan Sea Salt1/8 tsp Pepper, red or cayenne Cilantro for garnish
1. In a large pot on medium heat add coconut oil minced garlic and diced onion. Stir frequently about 2 minutes. Next add tofu cubes to pot and stir. Cover with lid and allowed tofu to cook stirring occasionally.
2. Once tofu is slightly cooked, add chopped broccoli and bell peppers. Next gently pour in canned coconut milk, unsweetened almond milk, curry paste, turmeric, salt and cayenne. Gently stir until evenly combined. Allow mixture to come to a simmer on medium-high heat, then simmer on low for 15 to 20 minutes.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user MOONSHINEAL04.
2. Once tofu is slightly cooked, add chopped broccoli and bell peppers. Next gently pour in canned coconut milk, unsweetened almond milk, curry paste, turmeric, salt and cayenne. Gently stir until evenly combined. Allow mixture to come to a simmer on medium-high heat, then simmer on low for 15 to 20 minutes.
Serving Size: Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user MOONSHINEAL04.
Nutritional Info Amount Per Serving
- Calories: 325.7
- Total Fat: 22.8 g
- Cholesterol: 0.0 mg
- Sodium: 505.1 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 4.4 g
- Protein: 17.5 g
Member Reviews