Vegan Thai Red Curry With Tofu And Vegetables
This Vegan Thai Red Curry With Tofu And Vegetables is the perfect easy weeknight meal to have prepped. It's made with simple ingredients and is a great way to get many whole foods into your diet in a satisfying way.
Servings: 6 servings
Calories: 335kcal
Ingredients
- 1 tbsp coconut oil
- 1 small red onion diced
- 3 tbsp red curry paste
- 4 cloves garlic minced
- 1 head broccoli cut into florets
- 3 medium size carrots chopped
- 1 block extra firm tofu cut into cubes
- salt + pepper
- 1 tbsp soy sauce
- 2-3 handfuls spinach chopped
- 1 ½ cans full fat coconut milk
- ¾ cup water
- 1-2 tsp sriracha
- 1 tsp lime juice
- cilantro for serving
Instructions
- In a pan over medium heat, heat the coconut oil.
- Add in the chopped onion and cook for about 8 minutes until onions are slightly translucent. Then add in the curry paste.
- Add the garlic and cook for 2-3 minutes. Then add the broccoli and carrots.
- In a separate small pan, fry the tofu over medium-high heat until all the sides are browned.
- Add salt, black pepper and soy sauce to the onion mixture. Cook for 10-15 minutes until the carrots and broccoli are tender, stirring occasionally.
- Add the spinach, coconut milk, water and sriratcha. Then add the tofu and let simmer for a few minutes. Add lime juice and remove from heat.
- Serve over a bed of rice with cilantro and a lime wedge. Enjoy!
Nutrition
Serving: 1grams | Calories: 335kcal | Carbohydrates: 16g | Protein: 13g | Fat: 28g | Saturated Fat: 21g | Polyunsaturated Fat: 5g | Sodium: 541mg | Fiber: 5g | Sugar: 3g