Description
One-Pan Tofu Coconut Curry is a delightful, creamy dish that unites the richness of coconut milk with tender tofu and fresh vegetables. Ready in just 30 minutes, this easy recipe bursts with flavor, making it the perfect weeknight meal. Serve over rice or quinoa to enjoy a satisfying and nutritious dinner.
Ingredients
- Firm tofu
- Full-fat coconut milk
- Vegetable broth
- Red bell pepper
- Zucchini
- Fresh spinach
- Curry powder
- Low-sodium soy sauce
Instructions
- Press the tofu between paper towels to remove excess moisture, then cut into cubes.
- In a large skillet over medium heat, add oil and sauté cubed tofu until golden brown (about 7 minutes).
- Add chopped red bell pepper and zucchini; cook for another 5 minutes until softened.
- Stir in coconut milk, vegetable broth, soy sauce, curry powder, salt, and pepper; simmer for 10 minutes.
- Fold in fresh spinach until wilted (about 2 minutes).
- Serve hot over rice or quinoa.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 0mg
Keywords: - Customize your vegetables based on seasonal availability. - Adjust the spice level by adding cayenne pepper for extra heat. - Garnish with fresh herbs like cilantro or lime wedges for added flavor.