Squash Tofu curry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 310.8
- Total Fat: 15.0 g
- Cholesterol: 0.0 mg
- Sodium: 370.2 mg
- Total Carbs: 35.3 g
- Dietary Fiber: 11.1 g
- Protein: 14.9 g
View full nutritional breakdown of Squash Tofu curry calories by ingredient
Introduction
From Eating Well 7 day 1200 plan with some changes. From Eating Well 7 day 1200 plan with some changes.Number of Servings: 4
Ingredients
-
2 tbsp Curry powder
.5 tsp Salt
.25 tsp Pepper, black
397 grams Tofu, firm
453 grams Butternut Squash
.75 cup, chopped Onions, raw
2 tsp Ginger Root
14 oz Thai Kitchen Light Coconut Milk
8 cup, chopped Kale
1 fl oz Lime Juice
2 1tsp Canola Oil
Tips
Called for Delicata squash but sweet potatoes or butternut squash can be used.
Directions
Combine curry powder, salt and pepper in a small bowl. Blot tofu dry with a paper towel and cut into 1-inch cubes; toss the tofu in a medium bowl with 1 teaspoon of the spice mixture. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, stirring every 2 minutes, until browned, 6 to 8 minutes total.
Alternate cooking tofu:
Soak the tofu in coconut milk, curry, onion powder, garlic powder, and red pepper flakes all day. Spread them on a pan, lines with foil and sprayed with cooking spray and bake at 350 for 45 minutes flipping the tofu half way through the time.
Transfer to a plate. Heat the remaining 2 teaspoons oil over medium-high heat. Add squash, onion, ginger and the remaining spice mixture; cook, stirring, until the vegetables are lightly browned, 4 to 5 minutes.
Add coconut milk and brown sugar; bring to a boil. Add half the kale (or chard) and cook, stirring, until slightly wilted, about 1 minute.
Stir in the rest of the greens and cook, stirring, for 1 minute.
Return the tofu to the pan, cover and cook, stirring once or twice, until the squash and greens are tender, 3 to 5 minutes more.
Remove from the heat and stir in lime juice.
Serving Size: 4 1.5 cups
Number of Servings: 4
Recipe submitted by SparkPeople user OVERWORKEDJANET.
Alternate cooking tofu:
Soak the tofu in coconut milk, curry, onion powder, garlic powder, and red pepper flakes all day. Spread them on a pan, lines with foil and sprayed with cooking spray and bake at 350 for 45 minutes flipping the tofu half way through the time.
Transfer to a plate. Heat the remaining 2 teaspoons oil over medium-high heat. Add squash, onion, ginger and the remaining spice mixture; cook, stirring, until the vegetables are lightly browned, 4 to 5 minutes.
Add coconut milk and brown sugar; bring to a boil. Add half the kale (or chard) and cook, stirring, until slightly wilted, about 1 minute.
Stir in the rest of the greens and cook, stirring, for 1 minute.
Return the tofu to the pan, cover and cook, stirring once or twice, until the squash and greens are tender, 3 to 5 minutes more.
Remove from the heat and stir in lime juice.
Serving Size: 4 1.5 cups
Number of Servings: 4
Recipe submitted by SparkPeople user OVERWORKEDJANET.