Title
Summer squash and tofu curry
Rich and fragrant, this dish is a delightful blend of fresh veggies and bold spices.
Serving Size
1.5 cups
Servings
4
Health Benefit
Ingredients
2 tbsp.
½ tsp.
1 14-ounce
4 tsp.
2 tsp
1 14 ounce can lite
1 tsp.
1 tbsp.
Directions
- Combine curry powder, salt and pepper in a small bowl. Blot tofu dry with a paper towel and cut into 1-inch cubes. Toss tofu in a medium bowl with 1 tsp. of the curry mixture.
- Heat 2 tsp. oil in a large nonstick skillet over medium heat. Add the tofu and cook, stirring every 2 minutes until browned, about 8 minutes. Transfer to a plate.
- Heat remaining 2 tsp oil over medium-high heat. Add squash, onion, ginger and rest of curry mixture and cook 4-5 minutes until lightly browned. Add coconut milk and brown sugar; bring to boil. Add half the kale or chard and cook until slightly wilted, about 1 minute. Stir in the rest of the kale or chard and cook 1 more minute.
- Return tofu to the pan and cook mixture of tofu, squash and greens for 3-5 minutes, stirring occasionally. Remove from heat and stir in lime juice.
Recipe Nutrition
Calories
316
Fat
18
Saturated fat
6
Carbs
29
Fiber
8
Sugar
7
Protein
16
Potassium
815
