Curried tofu and summer squash with carrot ribbons

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Curried tofu and summer squash with carrot ribbons

Curried tofu and summer squash with carrot ribbons

Gluten-Free Friendly, Dairy-Free, Vegan, <600 Calories

2 Servings, 530 Calories/Serving

25–35 Minutes

This creamy one-pot vegan curry gets even more color with a simple yet ingenious salad of carrot ribbons tossed with fresh lime juice.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ pound Hodo Soy firm tofu
  • 1 yellow onion
  • 2 summer squash
  • 1 red bell pepper
  • 2 tablespoons curry powder
  • ½ cup coconut milk
  • 2 carrots
  • 1 lime
  • 2 tablespoons roasted cashews
  • 3 or 4 sprigs fresh basil
  • 3 or 4 sprigs fresh cilantro

Nutrition per serving

Total Fat 36g (46% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 400mg (17% DV), Total Carb. 40g (15% DV), Fiber 13g (46% DV), Total Sugars 18g (Incl. 0g Added Sugars, 0% DV), Protein 19g
Contains: Tree Nuts, Soybeans


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep and cook the tofu

  • Cut the tofu into 1-inch cubes.
In a medium sauce pot over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the tofu, season with salt and pepper, and cook, turning once, until lightly browned, 5 to 7 minutes. Transfer to a paper-towel-lined plate. Do not clean the pot.
While the tofu cooks, prepare the vegetables.


Prep the vegetables

  • Peel and coarsely chop the yellow onion.
  • Trim the ends from the summer squash; cut the squash in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Remove the stem, ribs, and seeds from the bell pepper; coarsely chop the pepper.


Cook the curry

In the same pot used for the tofu, if dry, add 2 tablespoons oil and warm over medium-high heat until hot but not smoking. Add the onion and curry powder and cook, stirring occasionally, until the onion starts to soften, 2 to 3 minutes. Add the squash and bell pepper and cook, stirring occasionally, until just tender, 2 to 3 minutes. Stir in the tofu and cook until warmed through, about 1 minute. Remove from the heat, stir in the coconut milk, and season to taste with salt and pepper.
While the curry cooks, prepare the carrot ribbons and garnishes.


Prep the carrot ribbons and garnishes

  • Peel the carrots and trim off the ends; lay the carrots on a cutting board and, using the peeler, cut the carrots into thin ribbons.
  • Juice half the lime; cut half into wedges for garnish.
  • Coarsely chop the cashews.
  • Strip the basil leaves from the stems; coarsely chop the leaves.
  • Coarsely chop the cilantro.
In a medium bowl, combine the carrot ribbons and 2 teaspoons lime juice and toss to coat. Season to taste with salt and pepper.


Transfer the curry to individual bowls and garnish with the cashews, basil, cilantro, and lime wedges. Serve with the carrot ribbons alongside.