Creamy Turmeric Tofu & Vegetable Coconut Curry
Nutrition per serving
Protein per 100 kcal: 5g · Energy from macros: 20% protein / 22% carbs / 58% fat
Ingredients
- 400g extra-firm tofu, pressed
- 400ml light coconut milk
- 2 bell peppers, sliced
- 1 zucchini, halved and sliced
- 150g green beans, trimmed and halved
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp yellow curry paste
- 1 tsp ground turmeric
- 1 tbsp olive oil
- 1 lime, juiced, plus fresh cilantro to garnish
Instructions
Press the tofu for 10 minutes, then cut it into cubes and toss with half the turmeric and a pinch of salt.
Heat the olive oil in a large pan over medium-high heat and fry the tofu until golden on all sides, then remove and set aside.
Cook the onion, garlic and ginger for 3 minutes, then stir in the curry paste and remaining turmeric until fragrant.
Pour in the coconut milk and add the peppers, zucchini and green beans, then simmer gently for 10 minutes.
Return the tofu to the pan and simmer for 5 more minutes until the vegetables are tender and the sauce has thickened.
Stir in the lime juice, garnish with fresh cilantro and serve hot over cauliflower rice.
This creamy turmeric tofu and vegetable coconut curry is a cozy weight-loss dinner ready in 40 minutes — golden tofu cubes, peppers, zucchini and green beans simmered in a silky coconut milk sauce with turmeric, ginger and garlic. At about 200 calories and 10g of protein per serving it is light, filling and full of flavor. Served over cauliflower rice it is keto-friendly too. Find more healthy ideas at https://nutricounter.net/tools/nutrition.
