Tofu & Vegetable Curry with Zucchini Noodles

Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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
Source: EatingWell.com, April 2019

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Read the full recipe after the video.

Recipe Summary test

active:
30 mins
total:
30 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

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.

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  • 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

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

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Reviews (5)

Read More Reviews
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
CookingCzar
Rating: 5 stars
07/05/2019
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. Read More
Vegetarian mom
Rating: 2 stars
05/31/2019
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. Read More
sjtharris
Rating: 5 stars
10/12/2019
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! Read More
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Kay
Rating: 5 stars
01/20/2020
This recipe was delicious and had tons of great flavor. I'll definitely be putting it on my list of favorite dishes. Read More
Margaret Baily
Rating: 4 stars
08/05/2019
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. Read More
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