Tofu & Vegetable Curry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 307.2
- Total Fat: 19.9 g
- Cholesterol: 0.0 mg
- Sodium: 902.1 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 5.8 g
- Protein: 11.1 g
View full nutritional breakdown of Tofu & Vegetable Curry calories by ingredient
Introduction
I used seasonal vegetables that I had on hand, but whatever vegetables you have, like red peppers, potatoes, kale, spinach, etc., could be substituted. Serve with brown or white basmati rice. (The flavor is even better the next day!) I used seasonal vegetables that I had on hand, but whatever vegetables you have, like red peppers, potatoes, kale, spinach, etc., could be substituted. Serve with brown or white basmati rice. (The flavor is even better the next day!)Number of Servings: 4
Ingredients
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1 package (16 oz) super firm tofu, pressed and cubed
2 tbsp olive oil
1/2 cup onions, sliced
3 cloves garlic, chopped
1/2 tsp turmeric powder
2 cups cauliflower florets
2 cups swiss chard, chopped (include stems)
1 small summer squash, cut in half-moon pieces
8 fresh green beans, sliced diagonally (about 1/3 cup)
1 15 oz can Roland Lite Coconut Milk
3 tbsp yellow curry paste (I used Roland)
salt, to taste (calculated with 1/2 tsp total)
freshly ground black pepper, to taste
Directions
Heat olive oil in a 4 quart saucepan over medium heat. Add tofu cubes, and sprinkle with turmeric. Turn gently until lightly crisp on all sides. (This helps the tofu stay together in the sauce, and gives it a nice texture and color.) Season with a bit of salt and pepper, if desired.
Add onion and green beans. Saute briefly until onion becomes translucent. Add garlic and swiss chard and saute until chard wilts. Add cauliflower and green beans.
Combine coconut milk and curry paste in a small bowl, then add to saucepan. Reduce heat; simmer about 20 minutes or until cauliflower is tender. Add squash in the last 10 minutes of cooking, and simmer until tender-crisp. Season with salt and pepper to taste.
Serve over basmati rice (not included in nutrition calculations).
Makes 4 (generous) servings.
Number of Servings: 4
Recipe submitted by SparkPeople user RACHE23.
Add onion and green beans. Saute briefly until onion becomes translucent. Add garlic and swiss chard and saute until chard wilts. Add cauliflower and green beans.
Combine coconut milk and curry paste in a small bowl, then add to saucepan. Reduce heat; simmer about 20 minutes or until cauliflower is tender. Add squash in the last 10 minutes of cooking, and simmer until tender-crisp. Season with salt and pepper to taste.
Serve over basmati rice (not included in nutrition calculations).
Makes 4 (generous) servings.
Number of Servings: 4
Recipe submitted by SparkPeople user RACHE23.