Tofu Red Curry

🛒 Ingredients

• Extra-firm tofu 100 g · 76 kcal
• Vegan red curry paste 20 g · 40 kcal
• Full-fat coconut milk 100 g · 170 kcal
• Vegetable broth 25 g · 2 kcal
• Red bell pepper 75 g · 20 kcal
• Broccoli florets 50 g · 17 kcal
• Onion 38 g · 15 kcal
• Garlic cloves 4 g · 5 kcal
• Fresh ginger, grated 4 g · 3 kcal
• Gluten-free tamari (soy sauce) 5 g · 3 kcal
• Lime juice 5 g · 1 kcal
• Brown sugar 3 g · 10 kcal
• Fresh spinach 25 g · 6 kcal
• Fresh cilantro, chopped 3 g · 1 kcal
• Coconut oil 4 g · 31 kcal

👨‍🍳 Instructions

1. Press tofu to remove excess water, then cut into 1-inch cubes. Heat coconut oil in a large pot or wok over medium-high heat.
2. Add diced onion, minced garlic, and grated ginger to the hot oil and sauté for 3-5 minutes until fragrant.
3. Stir in the vegan red curry paste and cook for 1 minute, letting the flavors bloom.
4. Pour in the coconut milk and vegetable broth, bring to a simmer, then add tofu cubes, bell pepper, and broccoli florets.
5. Simmer for 10-15 minutes, or until vegetables are tender-crisp. Stir in tamari, lime juice, and brown sugar.
6. Remove from heat, stir in fresh spinach until wilted, then garnish with chopped cilantro before serving. Serve hot, optionally with rice.