Tofu & Vegetable Curry with Zucchini Noodles
For this quick Thai-inspired 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.
Source: EatingWell.com, April 2019
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Read the full recipe after the video.
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Nutrition Facts
Serving Size: 1 cup noodles & 1 cup sauce each
Per Serving:
428 calories; protein 16g; carbohydrates 17.4g; dietary fiber 5.3g; sugars 6.5g; fat 36.5g; saturated fat 21.1g; vitamin a iu 2907.4IU; vitamin c 62.4mg; folate 125.1mcg; calcium 297.3mg; iron 6.4mg; magnesium 129.4mg; potassium 1105.8mg; sodium 517.7mg; thiamin 0.2mg.
Exchanges:
5 1/2 fat, 2 vegetable, 1 1/2 medium-fat protein