Quick Vegetable and Tofu Curry
Ingredients
-
1
block
firm tofu
-
1
tablespoon
olive oil
-
1
large
onion
-
1-3
tablespoons
red or green Thai curry paste
-
2
teaspoons
curry powder
-
2
teaspoons
turmeric
-
1
can (13.5 oz)
unsweetened coconut milk
-
2
teaspoons
brown sugar
-
1
large head
cauliflower
-
2-4
ounces
kale
-
1
lime
for serving (optional)
-
as needed
serving
rice or naan (optional)
Instructions
- Drain the tofu for 10-15 minutes if time permits.
- Preheat the oven to 425ºF and cut the tofu into 1-inch cubes.
- Spread the tofu on a baking sheet, drizzle with olive oil, season with salt, and bake for about 15 minutes until lightly golden.
- Slice the onion and cook it in a skillet with olive oil and salt over low heat for 10-15 minutes until the onions begin to color.
- Prepare the cauliflower by removing the tough stem and cutting it into florets, and chop the kale.
- Add the curry paste and spices to the onions and cook for a minute or two.
- Pour in the coconut milk and add water to the pan, then bring to a simmer.
- Add the cauliflower and tofu, then simmer for about 10 minutes until the cauliflower is tender.
- Stir in the kale and cook for another 5 minutes.
- Serve with rice or naan if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
14g
Total carbohydrates
22g
Total protein
12g
Sodium
300mg
Cholesterol
0mg
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