Healthy Vegetable Recipes Healthy Squash Recipes Healthy Zucchini Recipes Healthy Zucchini Noodle Recipes 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. By Carolyn Casner Carolyn Casner Carolyn Casner is a longtime recipe tester and contributor for EatingWell. Over the years, she has tested and developed hundreds of recipes for the magazine and website. EatingWell's Editorial Guidelines Updated on July 9, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 4 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. Rate it Print Nutrition Facts (per serving) 428 Calories 37g Fat 17g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved