Name: Coconut Curry Tofu With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 Tbsp coconut oil, divided; 1/2 tsp ground ginger; 3 cups cremini mushrooms, quartered; 2/3 cup quinoa, dry; 1 can coconut milk; 3 handfuls baby spinach; 1/2 tsp ground cinnamon; Salt + pepper, to taste; 1 block firm or extra firm tofu; 2 small-med zucchini, cut into 1/2-inch pieces; 1 Tbsp cornstarch; 3 cloves garlic, minced; 1.5 Tbsp curry powder; 1.5 cups cherry or grape tomatoes; 1 large bell pepper, chopped; 1 tsp cumin

Coconut Curry

What ingredients do I need to make Coconut Curry?

Can I substitute the curry powder with other spices?

How do I prevent the coconut milk from separating?

How can I adjust the spiciness of the curry?

What are some good sides to serve with Coconut Curry?

This comforting coconut curry tofu is packed with vegetables, protein, and flavour! Leftovers taste amazing, making it perfect for meal prep. Recipe is vegan and gluten-free.

Soybeans

Gluten Free

Lactose Free

Vegetarian

Mediterranean

Vegan

Oils

milliliter

coconut oil

Seasonings

gram

ground ginger

Mushrooms

crimini mushroom

Grains & Rice

quinoa

Non Dairy Milk

coconut milk

Fresh Vegetables

Baby Spinach

ground cinnamon

Salt & Pepper

Meat Alternatives

tofu

zucchini

Flour & Meal

cornstarch

garlic

curry powder

cherry tomato

bell pepper

ground cumin

Vitamin A

Vitamins

Vitamin E

Vitamin K

Selenium

Minerals

Vitamin D

Cyanocobalamin (B12)

Trans fatty acids

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Thiamin (B1)

Saturated Fat

Beta-carotene

Choline

Dietary Folate Equivalents

Vitamin B6

Copper

Sodium

Magnesium

Potassium

Phosphorus

Lycopene

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Manganese

Zinc

Iron

Calcium

Sugar

Carbohydrates

Dietary Fiber

Protein

Calories

Water

Lutein+zeaxanthin

Beta-cryptoxanthin

Vitamin C

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Coconut Curry Tofu With Vegetables

Baking Goods

Produce

Pasta, Sauces, Grain

Dairy

Meat & Seafood

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