Whole30 Tofu Thai Red Curry

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Whole30 Tofu Thai Red Curry calories by ingredient


Introduction

A simple Thai coconut tofu curry made in just one pot ready in 30 minutes. A simple Thai coconut tofu curry made in just one pot ready in 30 minutes.
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 Milk
    8 oz Almond Breeze Almond Milk, Unsweetened Original, 1 cup
    3 tbsp Red Curry Paste
    1 tsp Turmeric, ground
    1/4 tsp Pink Himalayan Sea Salt
    1/8 tsp Pepper, red or cayenne
    Cilantro for garnish

Tips

For firmer tofu, bake prior to cooking in pot with curry. Serve with rice or cauliflower rice (not included in calories)


Directions

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.