Description
Sometimes delicious and healthy recipes are hard to come by – but not when it comes to this Tofu and Vegetable Curry! A truly delicious and healthy dish that even the pickiest of eaters will love. Make for lunch, or dinner, and start hopping on the #MeatlessMondays train.
Scale
Ingredients
- 4 Tsp extra-virgin olive oil, divided
- 1 14 oz package firm tofu, patted dry, cut into 1/2” cubes
- Kosher salt to taste
- 1/3 cup red curry paste (this is my favorite brand)
- 2 medium onion, chopped
- 8 oz baby bella mushrooms, sliced
- 2 small zucchinis, chopped (1/2″ pieces)
- 1 red bell pepper
- 1 clove garlic, minced
- 1 medium sized eggplant, chopped (1/2″ pieces)
- 8 oz green beans, cut into 1” pieces
- 1 13.5 oz can unsweetened cocnut milk
- 1/2 cup of water, or if you aren’t making this a vegetarian dish, add 1/2 cup of chicken broth
- Lime wedges and cilantro leaves for serving
Instructions
- In a non-stick pan, heat 2 Tbs of oil over med-high heat. Add tofu (in single layer), turning over once until coked sides are golden brown. Transfer to strainer with paper towel, and let drain. Season with kosher salt
- Heat remaining 2 Tbs of oil in a large pot, over med-high heat. Add onions, and cook until softened. Stir in curry paste, stirring often for around 3min. Add mushrooms, red pepper, zucchini, eggplant, minced garlic and green beans. Stir and coat in curry, and cook until browning begins – around 7-9 minutes. Pour in coconut milk and 1/2 cup water (or chicken broth); bring to a simmer
- Add tofu, and gently combine. Let simmer for 5 minutes (or, until tofu is warmed)
- Divide curry into bowls, add a squeeze of lime (and more wedges on side), and top with cilantro
- Category: Bites
Keywords: tofu and vegetable curry