EXPLORE:

Curried tofu and summer squash with carrot ribbons

Gluten Free, Vegan, Dairy-Free

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.

Ingredients

  • 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

Ingredient IQ

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.

Instructions

1

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.

2

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.

3

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.

4

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.

5

Serve

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

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.

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