Alexandra's Kitchen · by Alexandra Stafford★ 4.9
Quick Vegetable & Tofu Curry
NUTRITION · PER SERVING50M COOK
CAL 23%·PRO 45%
CARBS 23G20% OF CAL
9G FIBER10G SUGAR4G OTHER
FAT 36G69% OF CAL
22G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tofu and cauliflower simmered in a coconut curry sauce with kale and lime. Aromatic and satisfying with flexible vegetable options.
mainthaicurrytofu🍪 sheet pan🍳 skillet🔥 ovendairy freeveganvegetarian
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- a 14-oz block of firm tofu
- 1 tablespoon olive oil + more for drizzling
- 1 large onion, thinly sliced
- kosher salt
- 1 -3 tablespoons red or green Thai curry paste, see notes above
- 2 teaspoons curry powder, such as Madras
- 2 teaspoons turmeric
- 13.5 oz can unsweetened coconut milk
- 2 teaspoons brown sugar
- 1 large head cauliflower
- 2 to 4 ounces kale
- lime for serving, optional
- rice (without the seasonings) or naan, for serving, optional
At a glance
PER SERVING · TIME 50M
CAL 23%·PRO 45%
CARBS 23G20% OF CAL
9G FIBER10G SUGAR4G OTHER
FAT 36G69% OF CAL
22G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 610mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1004mg
- Calcium
- 790mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 610MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.