Easy Peasy Foodie · by Eb Gargano★ 4.9 (11)
Thai Red Tofu and Sweet Potato Curry (Vegan)
NUTRITION · PER SERVING25M COOK
CAL 34%·PRO 52%
CARBS 69G41% OF CAL
8G FIBER10G SUGAR51G OTHER
FAT 37G49% OF CAL
23G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant Thai red curry with tofu, sweet potato, and fresh vegetables cooked in coconut milk. Ready in under 30 minutes, it's a weeknight-friendly vegan meal that's warm, creamy, and satisfying.
mainthaicurrytofu🍳 skillet🥄 saucepan🍜 wokdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 400 g firm tofu ((I used Cauldron Foods))
- 200 g jasmine rice
- 400 ml boiling water
- Salt (to taste)
- 1 tablespoon wok oil, olive oil or coconut oil
- 300 g sweet potato (peeled and cut into 1 cm / ½inch cubes)
- 1 red or yellow (bell) pepper (diced)
- 100 g baby sweetcorn (sliced)
- 3 tablespoons red Thai curry paste ((I used Thai Taste))
- 400 ml tin of coconut milk ((See Note 1))
- 100 g mangetouts
- Juice of 1 lime
- 2 tablespoons coriander leaves ((optional))
At a glance
PER SERVING · TIME 25M
CAL 34%·PRO 52%
CARBS 69G41% OF CAL
8G FIBER10G SUGAR51G OTHER
FAT 37G49% OF CAL
23G SAT14G 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
- 10m
- Cook
- 15m
- Sodium
- 845mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 879mg
- Calcium
- 745mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 845MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.