Coconut-Curry Tofu with Cauliflower Rice
Pan-seared tofu and sweet edamame simmered in a Thai red curry and light coconut sauce, served over tender riced cauliflower.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 4
- Cuisine: Thai
- Difficulty: Easy
- Cost: $5.41/serving
Dietary
- Vegetarian
- Gluten-Free
- Nut-Free
- Egg-Free
- Pescatarian
- Low-Calorie
- High-Protein
- High-Fiber
- Low-Sugar
- Low-Cholesterol
- Low-Carb
Tags
- one-pot
- quick
- spicy
- comfort food
- healthy
- savory
- tangy
Ingredients
- 2 package extra-firm tofu (14 oz package, drained and cubed)
- 1.5 cup shelled edamame (thawed)
- 1 can light coconut milk (13.5 oz can)
- 3 tablespoon Thai red curry paste
- 1 red bell pepper (medium, thinly sliced)
- 2 cup broccoli florets (cut into bite-sized florets)
- 1 tablespoon gluten-free tamari
- 1 tablespoon lime juice (freshly squeezed)
- 4 cup riced cauliflower
- 0.5 cup plain nonfat Greek yogurt
Instructions
- Place riced cauliflower in a microwave-safe bowl with 2 tablespoons of water, cover loosely, and microwave on high for 4 minutes until tender and steamy.
- In a large deep skillet or Dutch oven, heat Thai red curry paste over medium heat for 1 minute until fragrant. Whisk in light coconut milk and gluten-free tamari until smoothly combined.
- Add cubed extra-firm tofu, thawed shelled edamame, sliced red bell pepper, and broccoli florets to the simmering sauce.
- Simmer gently over medium heat for 8 to 10 minutes until vegetables are crisp-tender and tofu is piping hot throughout.
- Remove skillet from heat, stir in fresh lime juice, and fold in plain nonfat Greek yogurt for extra richness. Spoon warm riced cauliflower into bowls and ladle the creamy curry over top.
Notes
Curry flavors deepen nicely overnight; reheat individual portions in the microwave for 2 minutes.
Nutrition (per serving)
- Calories: 402
- Protein: 31.8 g
- Carbohydrates: 26.8 g
- Fat: 17.7 g
- Fiber: 9.4 g
- Sodium: 585 mg
- Saturated Fat: 6.3 g
- Sugar: 8.3 g
- Cholesterol: 2 mg