Red Curry Tofu and Vegetable Bowls

Total Time
55 min
15 min
25 min


lite firm tofu

14 oz, cut into 3/4-inch cubes

canola oil

2 tsp

uncooked red onion(s)

1 medium, chopped

Thai curry paste

1 Tbsp, red variety

garlic clove(s)

3 medium clove(s), minced

ginger root

2 tsp, grated, peeled fresh

canned diced tomatoes

14½ oz

light unsweetened coconut milk

1 cup(s)

packed brown sugar

1 Tbsp

uncooked cauliflower

3 cup(s), 1/2 head, cut into small florets

uncooked carrot(s)

2 medium, thinly sliced

fresh apple(s)

1 medium, peeled, cored, and diced

table salt

½ tsp


1 cup(s), loosely packed leaves

fresh lime(s)

1 item(s), cut into 6 wedges


  1. Place tofu between layers of paper towels and let drain 15 minutes, pressing down occasionally on tofu to help release liquid. Pat tofu dry.
  2. Heat oil in large nonstick skillet over medium heat. Add tofu and cook, turning once, until browned, about 6 minutes. Transfer tofu to plate.
  3. Add onion to skillet and cook, stirring often, until softened, about 5 minutes. Add curry paste, garlic, and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Stir in tomatoes, coconut milk, and brown sugar. Bring to boil. Stir in cauliflower, carrots, apple, and salt. Return to boil, reduce heat, and simmer, covered, until vegetables are crisp-tender, about 8 minutes. Stir in tofu; cover and simmer until tofu is heated through, about 2 minutes. Remove from heat and stir in cilantro. Serve with lime wedges.
  4. Per serving: 1 cup


For an additional 3 SmartPoints, spoon each serving of the curry over 1/2 cup of cooked rice noodles.

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