Thai Red Curry Vegetables with Tofu
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Running on Real Food · by Deryn Macey★ 5.0 (3)

Thai Red Curry Vegetables with Tofu

NUTRITION · PER SERVING30M COOK
CAL 26%·PRO 32%
CARBS 64G50% OF CAL
5G FIBER50G OTHER8G TOTAL SUGAR
FAT 24G41% OF CAL
15G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Thai red curry with tofu and seasonal vegetables in a creamy coconut sauce. Aromatic and customizable, served over rice.

mainthaicurrybowltofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 tbsp extra-virgin olive oil
  • 1 white onion (sliced)
  • 2 tbsp fresh ginger (peeled and minced)
  • 2 tbsp fresh garlic (crushed or minced)
  • 3 tbsp Thai red curry paste
  • 1 red bell pepper (sliced)
  • 1 cup sliced zucchini
  • 14 oz can of full-fat coconut milk
  • 2 tbsp low sodium soy sauce
  • 1 tbsp coconut aminos
  • 1 tbsp coconut sugar
  • 400 g package extra-firm tofu (cubed)
  • 2 tbsp fresh lime juice
  • 2 tsp red chili flakes
  • 1 tsp dried basil
  • 1 5 oz container baby spinach
  • bean sprouts (for serving)
  • fresh basil (for serving)
  • cooked white or brown rice (for serving)
PREP
10M
SODIUM
492MG
ESTIMATE
COMPLETE

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