Thai Tofu & Vegetable Curry with Zucchini Noodles

Thai Tofu & Vegetable Curry with Zucchini Noodles

4 Reviews
From:, April 2019

For this quick Thai curry recipe, we've combined tofu and plenty of veggies with a flavorful sauce made with red curry paste, lime juice and coconut milk. Serve the curry over lightly warmed zucchini noodles to get even more veggies in your weeknight dinner. Bonus: Everything is cooked in one skillet, so there's only one pan to wash after dinner.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons toasted sesame oil
  • 1 (14 ounce) package extra-firm tofu, cut into ½-inch pieces
  • 1 (14 ounce) can coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon lime juice
  • 2 medium cloves garlic, grated
  • ½ teaspoon salt
  • 1 tablespoon avocado oil
  • 1 (8 ounce) package sliced mushrooms
  • 1 bunch scallions, cut into 1-inch pieces
  • 6 cups chopped kale
  • 2 (10 ounce) packages zucchini noodles


  • Prep

  • Ready In

  1. Heat sesame oil in a large nonstick skillet over medium-high heat. Pat tofu dry and add to pan. Cook in a single layer, without stirring, until the pieces turn golden, about 4 minutes. Gently stir and continue cooking, stirring occasionally, until golden all over, 4 minutes more. Transfer to a plate.
  2. Meanwhile, whisk coconut milk, curry paste, lime juice, garlic and salt in a small bowl.
  3. Add avocado oil, mushrooms and scallions to the pan. Cook, stirring, until the mushrooms have released their liquid and started to brown, about 5 minutes. Add kale, the sauce mixture and the tofu and cook, stirring, until the kale is wilted, the sauce has thickened and the tofu is heated through, about 2 minutes. Transfer to a bowl.
  4. Add zucchini noodles to the pan and cook, stirring, until heated through, about 1 minute. Serve the curry over the noodles.

Nutrition information

  • Serving size: 1 cup noodles & 1 cup sauce each
  • Per serving: 428 calories; 37 g fat(21 g sat); 5 g fiber; 17 g carbohydrates; 16 g protein; 125 mcg folate; 0 cholesterol; 7 g sugars; 0 g added sugars; 2,907 IU vitamin A; 62 mg vitamin C; 297 mg calcium; 6 mg iron; 518 mg sodium; 1,106 mg potassium
  • Nutrition Bonus: Vitamin C (103% daily value), Vitamin A (58% dv), Iron (33% dv), Folate (31% dv), Calcium (30% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 5½ fat, 2 vegetable, 1½ medium-fat protein

Reviews 4

October 12, 2019
profile image
By: sjtharris
This was delicious! I subbed yellow curry paste because it’s what I had on hand. It was a bit spicy for me but my husband loved it. This was our first time trying zucchini noodles and they are better than traditional noodles. I will definitely add this to the rotation!
August 05, 2019
profile image
By: Margaret Baily
I would definitely add that the kale needs to be trimmed of the hard stalk. My family is really not a fan of kale because it is so hard. Even after cooking it A LOT longer than suggested the kale was still hard to eat. Next time If I make this again I will use spinach instead.
July 04, 2019
profile image
By: howsed
Delicious! I made the recipe for my family and they loved it, so I made it again for my bookclub, and got rave reviews. The zucchini noodles were not soggy (as stated in precious review). You add then to the pan and saute, which takes care of moisture. You treat the zucchini noodles as you would pasta, spooning the finished tofu and veggies over the zucchini. This recipe is added to my recipe rotation. It's great to make during these warmer days, when you don't want to heat up the oven.
May 31, 2019
profile image
By: Vegetarian mom
Sadly, I wanted this to be soooo good, and it wasn't. The zucchini noodles were soggy (I did not let them sit with salt in a strainer before hand, although that step was not mentioned here) and the sauce had almost no flavor. My daughter asked me to throw the recipe away, so I did.
More Reviews