-
2 tablespoons toasted sesame oil
-
1 (14 ounce) package extra-firm tofu, cut into 1/2-inch pieces
-
1 (14 ounce) can coconut milk
-
2 tablespoons red curry paste
-
1 tablespoon lime juice
-
2 medium cloves garlic, grated
-
½ teaspoon salt
-
1 tablespoon avocado oil
-
1 (8 ounce) package sliced mushrooms
-
1 bunch scallions, cut into 1-inch pieces
-
6 cups chopped kale
-
2 (10 ounce) packages zucchini noodles
Tofu & Vegetable Curry with Zucchini Noodles
For this quick Thai-inspired curry recipe, we've combined tofu and plenty of veggies with a flavorful sauce made with red curry paste, lime juice and coconut milk. Serve the curry over lightly warmed zucchini noodles to get even more veggies in your weeknight dinner. Bonus: Everything is cooked in one skillet, so there's only one pan to wash after dinner.
Nutrition Information
107
Calories
11g
Carbohydrates
9g
Protein
714mg
Potassium
5g
Fiber
8g
Sugar
You May Also Like
Sweet Potato Black Bean & Quinoa Skillet
Spice-laced quinoa, beans and sweet potato give this one-pan vegetarian meal its substantial and hea...
Lemony Linguine with Spring Vegetables
Instead of cooking pasta in a huge pot of water, here we use just 3 1/2 cups for this one-pot pasta ...
Dijon Salmon with Green Bean Pilaf
In this quick dinner recipe, the delicious garlicky-mustardy mayo that tops baked salmon is very ver...