Tofu Coconut Curry
This tofu coconut curry is simple to make and is SO delicious and comforting!
Servings: 4 servings
Ingredients
- 15 ounces extra firm tofu pressed and cubed*
- 1 tablespoon toasted sesame oil
- 1 tablespoon coconut oil
- 2 cloves garlic minced
- 1 medium sweet potato cubed
- 3 cups cauliflower florets about ½ of a medium cauliflower
- 1 teaspoon curry powder
- ½ teaspoon ground turmeric
- 1 15 ounce can of lite coconut milk
- 1 cup broth
- 2 tablespoons almond butter can sub in peanut butter if desired
- 1 tablespoon soy sauce
- 1 teaspoon salt
- black pepper to taste
- 1 bell pepper thinly sliced
- 1 cup of sliced sugar snap peas
Instructions
- In a large skillet, heat the sesame oil over medium heat. Once hot, add in the tofu and saute for 15 minutes, flipping every few minutes. This is best done in a non-stick skillet. See HERE for a more detailed guide on sautéing tofu.
- Meanwhile in a separate large skillet over medium heat, melt the coconut oil and add in the minced garlic. Cook for 2 minutes.
- Add in the sweet potato and cauliflower and saute for 5 minutes as the veggies begin to soften a bit. Stir in the curry powder and turmeric and cook for an additional minute.
- Mix in the coconut milk, broth, almond butter, soy sauce, salt, and pepper and cook for 5 additional minutes as the veggies continue to cook. Stir in the bell pepper and snap peas and cook for 10 additional minutes. Remove from heat and let cool for a few minutes.
Notes
*See my guide HERE all about how and why to press tofu
Nutrition
Calories: 356kcal | Carbohydrates: 28g | Protein: 13g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 1286mg | Potassium: 774mg | Fiber: 6g | Sugar: 8g | Vitamin A: 9344IU | Vitamin C: 90mg | Calcium: 111mg | Iron: 3mg
