Name: Tofu & Vegetable Curry with Zucchini Noodles
Prep time: 30 min
Total time: 30 min
Ingredients: 2 tablespoons toasted sesame oil; 1 (14 ounce) package extra-firm tofu, cut into 1/2-inch pieces; 1 (14 ounce) can coconut milk; 2 tablespoons red curry paste; 1 tablespoon lime juice; 2 medium cloves garlic, grated; 0.5 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

Tofu & Vegetable Curry with Zucchini Noodles

3.8

(8)

8 Reviews

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.

Carolyn Casner

Updated on July 9, 2019

Prep Time:

30 mins

Total Time:

30 mins

Servings:

Yield:

4 servings

Nutrition Profile:

Bone Health Dairy-Free Egg Free Gluten-Free Healthy Aging Healthy Immunity High Calcium Low Sodium Low-Calorie Nut-Free Vegan Vegetarian

Jump to Nutrition Facts

Ingredients

2 tablespoons toasted sesame oil
1 (14 ounce) package extra-firm tofu, cut into 1/2-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

Directions

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.
Meanwhile, whisk coconut milk, curry paste, lime juice, garlic and salt in a small bowl.
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.
Add zucchini noodles to the pan and cook, stirring, until heated through, about 1 minute. Serve the curry over the noodles.

Nutrition Facts (per serving)

428	Calories
37g	Fat
17g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 cup noodles & 1 cup sauce each
Calories 428
% Daily Value *
Total Carbohydrate 17g	6%
Dietary Fiber 5g	19%
Total Sugars 7g
Protein 16g	32%
Total Fat 37g	47%
Saturated Fat 21g	106%
Vitamin A 2907IU	58%
Vitamin C 62mg	69%
Folate 125mcg	31%
Sodium 518mg	23%
Calcium 297mg	23%
Iron 6mg	36%
Magnesium 129mg	31%
Potassium 1106mg	24%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.