76 lines
1.8 KiB
Markdown
76 lines
1.8 KiB
Markdown
# Tofu & Vegetable Curry with Zuccini Noodles
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Cook time: 30 minutes
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Yields: 4 servings
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Tofu:
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* 2 tablespoons sesame oil
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* 1 x 14oz block extra-firm tofu, 1cm cubed
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Curry Sauce:
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* 1 x 14oz can coconut milk
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* 2 tablespoons red curry paste
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* 1 tablespoon lime juice
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* 2 cloves garlic, grated
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* 1/2 teaspoon salt
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Curry:
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* 1 tablespoon avocado or olive oil
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* 1 x 8oz package mushrooms, sliced
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* 1 bunch scallions, roughly chopped
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* 6 cups kale, chopped
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* 2 x 10oz packages zuccini noodles (2 large zuccinis, julienned)
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1. Tofu
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Heat sesame oil in a large skillet over medium-high heat. Pat tofo dry, add to pan. Cook in a single laye, turning every 3-4 minutes until all sized are golden. Transfer to plate.
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2. Curry Sauce
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Wisk together all ingredients while waiting for Tofu to cook.
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3. Curry
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Heat oil in a pan over medium-high heat. Add all Curry ingredients except kale and zuccini. Cook until mushrooms have released their liquid and started to brown (about 5 minutes). Reduce heat to medium. Add kale, tofu and Curry Sauce. Stir frequently until kale is wilted (2-3 minutes). Set aside.
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4. Zuccini Noodles
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Cook zuccini noodles according to directions. If using fresh zuccini, simply add to pan with 2 tables spoons of water, warm on medium, covered until heated through (1-2 minutes)
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4. Serve
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Serve 1 cup of curry over 1 cup of zuccini noodles.
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## Nutrition information
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Per Serving:
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* 428 calories
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* protein 16g
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* carbohydrates 17.4g
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* dietary fiber 5.3g
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* sugars 6.5g
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* fat 36.5g
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* saturated fat 21.1g
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* vitamin a 2907.4iu
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* vitamin c 62.4mg
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* folate 125.1mcg
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* calcium 297.3mg
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* iron 6.4mg
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* magnesium 129.4mg
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* potassium 1105.8mg
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* sodium 517.7mg
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* thiamin 0.2mg
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Exchanges:
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* 5 1/2 fat
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* 2 vegetables
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* 1 1/2 medium-fat protein
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