Red curry tofu and vegetable bowls
4
3
3
SmartPoints® value per serving
Total Time
55 min
Prep
15 min
Cook
25 min
Serves
6
Difficulty
Easy
This is one of our favorite vegetarian meals to make on a chilly winter night. Keep in mind that it's important to get the tofu as dry as possible so that it gets a nice sear in the pan; try not to skip the draining step. We love the combination of coconut milk, curry paste, ginger, and garlic, which flavors the tomatoes, cauliflower, carrots, and yes, apples, for an additional touch of sweetness that really complements the brown sugar. It all comes together in one skillet for the easiest cleanup ever. To make this a more substantial meal, you can spoon each serving of the curry over 1/2 cup of cooked rice noodles or brown rice.
Ingredients
Extra firm tofu
14 oz
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
Cilantro
1 cup(s), loosely packed leaves
Fresh lime(s)
1 item(s), cut into 6 wedges