Elevate your weeknight dinners with this Thai-inspired tofu and vegetable curry. This dish, featuring a rich blend of red curry paste, lime juice, and coconut milk, is not only flavorful but also healthful. Served over warm zucchini noodles, it’s a veggie-packed meal that’s easy to prepare. Plus, the one-skillet cooking means minimal cleanup!
Tofu & Vegetable Curry with Zucchini Noodles
Ingredients
- 2 tablespoons toasted sesame oil
- 1 package 14 ounces extra-firm tofu, cut into 1/2-inch cubes
- 1 can 14 ounces coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon lime juice
- 2 medium cloves garlic grated
- ½ teaspoon salt
- 1 tablespoon avocado oil
- 1 package 8 ounces sliced mushrooms
- 1 bunch scallions cut into 1-inch pieces
- 6 cups chopped kale
- 2 packages 10 ounces each zucchini noodles
Instructions
- Heat the sesame oil in a large nonstick skillet over medium-high heat. Add the tofu in a single layer and cook without stirring until golden (about 4 minutes). Gently stir and continue cooking until golden all over (another 4 minutes). Transfer to a plate.
- In a small bowl, whisk together coconut milk, curry paste, lime juice, garlic, and salt.
- Add avocado oil, mushrooms, and scallions to the skillet. Cook until the mushrooms release their liquid and start to brown (about 5 minutes).
- Add kale, the sauce mixture, and the tofu. Cook, stirring, until the kale wilts, the sauce thickens, and the tofu is heated through (about 2 minutes).
- In the same skillet, cook the zucchini noodles, stirring, until heated through (about 1 minute).
- Serve the curry over the zucchini noodles.
Notes
Nutrition Facts (Per Serving)
- Calories: 428
- Fat: 37g
- Carbohydrates: 17g
- Protein: 16g
