Tofu Red Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant Thai red curry with crispy tofu, fresh vegetables, and coconut milk. The sauce is rich and aromatic, balanced with tamari and ginger. Serve over rice for a complete vegan main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 block extra firm tofu
- Cooking spray
- Salt
- Pepper
- 1 tablespoon coconut oil
- 1 large shallot
- 4 garlic cloves (, minced)
- 2 tablespoons grated ginger ((about 2"))
- 1/4 cup red curry paste
- 1 (14.5oz) can full-fat coconut milk
- 1 (14.5oz) can lite coconut milk
- 3 tablespoons low sodium tamari
- 1 cup chopped sweet potatoes
- 2 cups broccoli florets ((+ stems, optional))
- 1 cup sliced carrots
- 1 cup sliced red pepper
- 8 oz canned bamboo shoots
- 1 bunch scallions
- Sesame seeds to sprinkle
- 4 cups cooked white rice (or grain of choice)
At a glance
PER SERVING · TIME 40M
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
- 30m
- Sodium
- 1558mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 981mg
- Calcium
- 418mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1558MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.