Running on Real Food · by Deryn Macey★ 5.0 (64)
Vegan Panang Curry with Tofu
NUTRITION · PER SERVING30M COOK
CAL 29%·PRO 35%
CARBS 70G48% OF CAL
7G FIBER12G SUGAR51G OTHER
FAT 26G40% OF CAL
15G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, thick vegan panang curry with tofu and vegetables made in 30 minutes with pantry staples. Served over rice, rich with coconut and peanut flavors.
mainthaicurrytofu🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 white onion (diced (2 cups, approx. 300g))
- 5 cloves garlic (minced)
- 2 cups chopped carrots (approx. 300 g)
- 1 small zucchini (sliced (approx. 1 heaping cup))
- 1 red pepper (thinly sliced)
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp sea salt
- 1/4 cup tomato paste (60 g)
- 1 1/2 cups vegetable broth
- 14 oz can light coconut milk
- 1 tbsp pure maple syrup (substitute coconut sugar or other natural sweetener of choice)
- 1/3 cup natural peanut butter (100 g)
- 350 g packaged firm tofu (cubed)
- 1 cup chopped cilantro
- cooked white or brown rice (for serving)
At a glance
PER SERVING · TIME 30M
CAL 29%·PRO 35%
CARBS 70G48% OF CAL
7G FIBER12G SUGAR51G OTHER
FAT 26G40% OF CAL
15G SAT11G 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
- 20m
- Sodium
- 270mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 562mg
- Calcium
- 171mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 270MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.