Coconut-Curried Tofu Stew

Crispy pressed super-firm tofu simmered with tender baby spinach and cauliflower florets in an aromatic, light coconut curry broth.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 10
• Cuisine: Thai
• Difficulty: Easy
• Cost: $5.03/serving

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• Low-Calorie
• Low-Carb
• Low-Sugar
• Halal
• Kosher
• Low-Cholesterol

Tags

• one-pot
• healthy
• comfort food
• tangy

Ingredients

• 5 package tofu (cubed)
• 2 tablespoon olive oil
• 2 can light coconut milk
• 2 cup vegetable broth (low-sodium)
• 3 tablespoon curry powder
• 1 tablespoon ground ginger
• 1 teaspoon salt
• 2 head cauliflower (cut into florets)
• 10 ounce baby spinach
• 2 tablespoon lime juice (freshly squeezed)

Instructions

1. Heat 2 tablespoons of olive oil in a large stockpot over medium-high heat. Add the cubed tofu and sear for 8 to 10 minutes, stirring occasionally, until lightly golden on all sides.
2. Stir in 3 tablespoons of curry powder, 1 tablespoon of ground ginger, and 1 teaspoon of salt, coating the tofu evenly for 1 minute until fragrant.
3. Pour in 2 cans of light coconut milk and 2 cups of vegetable broth, stirring to combine. Add the cauliflower florets, bring to a simmer, cover, and cook over medium-low heat for 10 minutes until the cauliflower is fork-tender.
4. Remove the lid and fold in 10 ounces of baby spinach until wilted, about 2 minutes. Stir in 2 tablespoons of lime juice and remove from the heat.

Notes

Reheats cleanly on the stovetop or in the microwave without separating.

Nutrition (per serving)

• Calories: 405
• Protein: 29.4 g
• Carbohydrates: 24.4 g
• Fat: 20 g
• Fiber: 8.7 g
• Sodium: 601 mg
• Saturated Fat: 5.8 g
• Sugar: 8.6 g