Tofu and Vegetable Green Curry

Name: Tofu and Vegetable Green Curry
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 (14 ounce) package extra-firm tofu, blotted dry and cut into 1-inch cubes; 1 tablespoon olive oil; 1 tablespoon soy sauce; 2 small sweet potatoes, peeled and cut into cubes; 2 tablespoons green curry paste, or more to taste; 2 (14 ounce) cans coconut milk; 3 cups broccoli florets; ½ cup fresh minced cilantro; 2 tablespoons lime juice; 1 avocado, sliced

Hannah Kaminsky Website

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You can have a fiery bowlful of green curry using this recipe, and the results will be far healthier and fresher than takeout. With curry paste and coconut milk stocked in your pantry, this easy meal is never more than a few minutes away.

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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

Amount Per Serving
Calories 606		Calories from Fat474
% Daily Value*
Total Fat 53g		81%
	Saturated Fat39g	195%
	Trans Fat0.0g
	Polyunsaturated Fat2.3g
	Monounsaturated Fat8.0g
Cholesterol 0mg		0%
Sodium 571mg		24%
Total Carbohydrate 33.3g		11%
	Dietary Fiber9g	35%
	Sugars6.6g
Protein 11g

Vitamin A278%		Vitamin C163%
Calcium14%		Iron50%

* 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

Tagged:

Asian Ready In 30 Dinner Weeknight Sugar-free Vegetarian Dairy-free Vegan No Meat Tofu Curry Paste Coconut Milk

Reviews

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(5 Reviews)

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What others are saying

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.

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!

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.

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!

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.