Tofu & Vegetable Curry with Zucchini Noodles

The basic recipe is a good one. Changes I made: I got some zest off the lime before juicing to include. Don’t like kale, so I subbed another brassica that we do like (arrugula). I like a thicker sauce, so I thickened it with a little bit of cashew butter. We like a little more heat, so we added Sriracha at the table.

This recipe was delicious and had tons of great flavor. I'll definitely be putting it on my list of favorite dishes.

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!

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.

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.

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.