Curried tofu and summer squash with carrot ribbons
Gluten Free, Vegan, Dairy-Free
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.
- 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
Coconut milk is made from the white meat of the coconut, finely ground and soaked in water. As it soaks, a layer of coconut cream rises to the top and is then skimmed off, while the remaining liquid is strained. It’s a popular base for Thai-style curries such as this one.
Prep and cook the tofu
- Cut the tofu into 1-inch cubes.
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
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.
Nutrition per serving: Protein: 19g (38% DV), Fiber: 13g (52% DV), Total Fat: 36g (55% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 10g, Saturated Fat: 6g (30% DV), Cholesterol: 0mg (0% DV), Sodium: 400mg (17% DV), Carbohydrates: 40g (13% DV), Total Sugars: 18g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Tree nuts, soy.