Tofu and Vegetable Green Curry

Image of Hannah Kaminsky
Rated 5.0 based on 5 customer reviews
Tofu and Vegetable Green Curry
Tofu and Vegetable Green Curry

Directions

Mealthy Tip

Any variety of vegetables will fit the bill; don’t be afraid to experiment with anything you find sitting in the fridge, begging to be eaten! If you have extra time, press the tofu cubes between a pair of baking sheets lined with paper towel to remove excess moisture from the tofu. The dryer your tofu, the better the end results.

Nutrition Facts

Per Serving: 606 calories; 53g fat; 33.3g carbohydrates; 11g protein; 0mg cholesterol; 571mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 606 Calories from Fat 474
% Daily Value*
Total Fat 53g 81%
Saturated Fat 39g 195%
Trans Fat 0.0g
Polyunsaturated Fat 2.3g
Monounsaturated Fat 8.0g
Cholesterol 0mg 0%
Sodium 571mg 24%
Total Carbohydrate 33.3g 11%
Dietary Fiber 9g 35%
Sugars 6.6g
Protein 11g
Vitamin A 278% Vitamin C 163%
Calcium 14% Iron 50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Jessica Scott

Jessica Scott says:

Very delicious Asian inspired vegan curry! The cilantro and lime gave it really good flavor. I also really liked the addition of the sweet potatoes! Overall texture and taste of this dish is great.

Image of Laura Griffin

Laura Griffin says:

Green curry is one of my favorites. This vegetable version is healthy and really tasty! I especially love the added sweet potatoes!

Image of Jenny J

Jenny J says:

I didn't use the tofu, I used shrimp instead. I also cleaned out my fridge and used a little bit of everything. Zucchini, bell peppers, you name it. Definitely adding to my rotation.

Image of Kaylee Adams

Kaylee Adams says:

Used broccoli, carrots, peas, and green beans in this green curry dish. I also the tofu to get it dry as possible. I busted used paper towels and a pan on top. The only thing that would make this better is if I would improvise it to a pressure cooker. Working on that!

Image of Jazzy Brewer

Jazzy Brewer says:

This is my “end of the week, dump everything that’s left in the fridge”, recipe. Broccoli, green beans, cauliflower, peppers, you name it. It’s such a great base you can really customize it to add your favorite things. I always serve with rice, it’s so good.