Peanut Tofu Curry
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 209.6
- Total Fat: 7.4 g
- Cholesterol: 0.0 mg
- Sodium: 331.6 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 6.8 g
- Protein: 11.9 g
View full nutritional breakdown of Peanut Tofu Curry calories by ingredient
Introduction
I make this with chicken as well, instead of tofu. I make this with chicken as well, instead of tofu.Number of Servings: 5
Ingredients
-
1 serving Non Stick Cooking Spray (by JSHANNINGS34)
1 cup, chopped Onions, raw
3 tbsp Curry powder (I used mild)
1 block Tofu, firm
1 cup, sliced Zucchini
1.5 cup Chickpeas (garbanzo beans) or 1 can (drained)
1 can Canned Tomatoes (with juices)
1 cup (8 fl oz) Water, tap
2 tbsp Natural Peanut Butter (Dry Roasted Ground Peanuts)
1 dash Salt
Tips
Also, you can switch out the veggies, or add more if you like, I used 1 large zucchini in this batch, but I also like spinach as well in the recipe!
Directions
Spray large pan or wok with cooking spray.
Add onions and cook until soft.
Add the tofu and sauté until slightly browned, then add curry powder and salt to taste.
Add the chopped zucchini and sauté for about 5 mins.
Then add the garbanzo beans and tomatoes.
Add more curry and/or salt to taste, and 1 cup water.
Stir, then add peanut butter and stir until fully mixed.
Serving Size: Makes 5 med sized bowlfuls
Number of Servings: 5
Recipe submitted by SparkPeople user AUNDREA_ROSE.
Add onions and cook until soft.
Add the tofu and sauté until slightly browned, then add curry powder and salt to taste.
Add the chopped zucchini and sauté for about 5 mins.
Then add the garbanzo beans and tomatoes.
Add more curry and/or salt to taste, and 1 cup water.
Stir, then add peanut butter and stir until fully mixed.
Serving Size: Makes 5 med sized bowlfuls
Number of Servings: 5
Recipe submitted by SparkPeople user AUNDREA_ROSE.