Baked Vegetable Coconut Curry with Tofu
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Vanilla and Bean · by Traci York★ 3.5 (2)

Baked Vegetable Coconut Curry with Tofu

NUTRITION · PER SERVING80M COOK
CAL 43%·PRO 51%
CARBS 93G44% OF CAL
12G FIBER0G ADDED0G INTRINSIC61G OTHER20G TOTAL SUGAR
FAT 47G50% OF CAL
32G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy coconut curry baked with tofu, potatoes, and vegetables, blended into a smooth yellow sauce. Thai-inspired, plant-based, and requires no stovetop stirring.

mainthaicurrybowltofudairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 5
  • 14 ounces (397 grams) Firm Tofu (one block, pressed 15-20 minutes and drained*)
  • 2, 13 1/2 ounces ea (403 grams ea) Cans Coconut Milk (full fat)
  • 1/2 cup (115 grams) Low Sodium Vegetable Broth
  • 1 1/2 inch (15 grams) Knob of Fresh Ginger
  • 5 (16 grams) Cloves of Garlic (medium, peeled)
  • 1 tablespoon Tamari
  • 3 tablespoons Yellow Curry Paste (start with 2 1/2 tablespoons for less heat and adjust to taste. )
  • 1/4 Lime (juiced, plus more for serving)
  • 2-4 tablespoons Pure Maple Syrup (or brown sugar, adjust to taste)
  • 1 1/4 pound (600 grams) Green Cabbage (base of the stem removed, cut into four wedges)
  • 14 ounces (400 grams) Yellow Potatoes (like Yukon Gold, cut into 1/2 inch pieces, about 3 medium potatoes)
  • 8 ounces (220 grams) Orange Carrots (peeled, cut into 2 inch segments, and sliced lengthwise, about 3 carrots)
  • Jasmine Rice, Toasted Cashews**, Lime Wedges, Cilantro or Thai Basil
PREP
25M
SODIUM
542MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.