Recipes
Tofu & Vegetable Curry with Zucchini Noodles
- Dinner
For this quick Thai-inspired curry recipe, we've combined tofu and plenty of veggies with a flavorful sauce made with red curry paste, lime juice and coconut milk. Serve the curry over lightly warmed zucchini noodles to get even more veggies in your weeknight dinner. Bonus: Everything is cooked in one skillet, so there's only one pan to wash after dinner.
Ingredients
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2 tablespoons toasted sesame oil
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1 (14 ounce) package extra-firm tofu, cut into 1/2-inch pieces
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1 (14 ounce) can coconut milk
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2 tablespoons red curry paste
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1 tablespoon lime juice
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2 medium cloves garlic, grated
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½ teaspoon salt
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1 tablespoon avocado oil
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1 (8 ounce) package sliced mushrooms
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1 bunch scallions, cut into 1-inch pieces
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6 cups chopped kale
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2 (10 ounce) packages zucchini noodles
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