Vegetable Tofu Coconut Curry
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Vegetable Tofu Coconut Curry calories by ingredient
Number of Servings: 6
Ingredients
-
14 ounces extra firm tofu, pressed and cubed
Bragg's Liquid Aminos, to taste
Spray oil, your choice
3 cloves garlic, minced
1 medium onion, sliced thin
1 cup carrots, sliced
1 1/2 cup broccoli florets
1 1/2 cup red, yellow and green bell peppers, large dice
3 cups cabbage, chopped
1 cup baby spinach, chopped
3/4 cup coconut milk
1/4 cup soymilk
1 cup vegetable broth
1 tablespoon green curry paste
Directions
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.