Tofu and Vegetable Coconut Curry
455 calories · 20 g protein · Dinner
Prep time
10 min
Cook time
25 min
Servings
1
Calories
455 per serving
Tofu brings plant protein and isoflavones, and this mild coconut curry is one of the creamiest ways to eat more soy in a week.
It is vegan-friendly and dairy-free, and light coconut milk keeps the fat in check.
Ingredients
- firm tofu, cubed7 oz (200 g)
- mixed vegetables1 cup (150 g)
- light coconut milk1/3 cup (80 ml)
- curry powder1 tsp (3 g)
- cooked brown rice3/4 cup (140 g)
- olive oil1 tsp (5 ml)
Directions
- 1
Press the tofu for about 15 minutes, then cut it into cubes.
- 2
Heat the olive oil in a pan and brown the tofu on most sides.
- 3
Add the mixed vegetables, curry powder, and light coconut milk and simmer for 10 minutes.
- 4
Serve the curry over the brown rice.
Developed by Carol, the home cook behind our recipes (a home cook in her 50s), with our nutrition writing team.
Nutrition (approximate)
455
Calories
20 g
Protein
52 g
Carbs
19.5 g
Fat
Nutrition values are approximate and calculated per serving.
Tips
- ✓Press the tofu in the morning, about 15 minutes under a heavy pan — it browns better and holds its shape.
- ✓Add a squeeze of lime and a pinch of chili flakes for a brighter, spicier curry.
