Tofu Green Curry
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Skinnytaste · by Gina Homolka★ 4.8 (10)

Tofu Green Curry

NUTRITION · PER SERVING50M COOK
CAL 14%·PRO 26%
CARBS 22G32% OF CAL
9G FIBER0G ADDED7G INTRINSIC6G OTHER7G TOTAL SUGAR
FAT 14G47% OF CAL
8G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant, creamy green curry made with tofu, coconut milk, Thai curry paste, and vegetables. High-protein and quick-cooking, this restaurant-quality dish is comforting served over jasmine rice. Full of flavor despite being plant-based.

mainthaicurrytofudairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 14 ounces extra firm tofu
  • 2 teaspoons coconut oil ( or avocado oil if you prefer, divided)
  • 1 medium onion (chopped)
  • 2 tablespoons fresh ginger (grated or ginger paste)
  • 4 to 6 tablespoons green curry paste (to your taste*)
  • 2 teaspoons lemongrass paste (I use Gourmet Garden)
  • 1 teaspoon kosher salt
  • 1 ½ cup carrots (peeled and sliced on the bias 1/4 inch thick)
  • 2 ½ cups cauliflower florets
  • 2 ½ cups yellow squash (sliced to 1/4 inch)
  • 1 tablespoon fish sauce (optional)
  • 1 lime (Juice of plus zest)
  • 14 ounce canned light coconut milk
  • ¼ cup fresh cilantro ( or Thai basil, or both plus more for garnish)
  • sriracha (optional)
PREP
20M
SODIUM
1514MG
ESTIMATE
COMPLETE

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