Coconut Curry Tofu

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98% would recommend
3.0
150 recipe ratings
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Lunch Dinner Vegetarian Medium Between 350 and 650 Main meal Moderate Plant-based Vegan

Serves

2

Prep Time

N/A

Total Time

N/A

Nutritional Facts

Amount per serving (2 total)

Calories

Fat

Carbohydrate

Protein

Ingredients

I container firm tofu, pressed of excess water, cubed

2 cups unsweetened coconut milk

1 bunch green onions, finely chopped

½ cup bean sprouts

2 tomatoes, chopped

1 bell pepper, thinly sliced

1 cup bok choy, chopped

¼ cup Bragg's Liquid Aminos, divided

½ tsp stevia

1 ½ tsp curry powder

1 tsp fresh ginger, minced

2 tsp chile paste

¼ cup fresh basil, chopped

sea salt, to taste

Instructions

1. In a large heavy skillet over medium heat, mix unsweetened coconut milk, half of the divided Bragg's Liquid Aminos,

curry powder, stevia, ginger, and chile paste. Bring to a boil.

2. Stir tofu, tomatoes, bell pepper, bean sprouts, bok choy, and green onions. Cover and cook an additional 5 minutes, stirring occasionally.

3. Mix in basil, season with sea salt and add remaining Bragg's Liquid Aminos.

4. Continue cooking for more minutes, or until vegetables are slightly tender.

LEAVE A COMMENT
3.0
150 recipe ratings
WRITE A REVIEW
98% would recommend

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