Servings: 4 servings
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients
- ¼ cup Vegan butter
- ½ Green bell pepper, thinly sliced
- 2 Scallions, thinly sliced, white and green parts kept separate
- 2 Garlic cloves, thinly sliced
- 2 ½ Tablespoons vegan red curry paste
- 1 medium Zucchini, diced
- 1 medium Carrot, diced
- 1 ½ cups Unsweetened full-fat coconut milk
- 1 cup Vegetable stock
- 2 tablespoons Unflavored vegan protein powder
- 2 tablespoons Natural unsweetened peanut butter
- 4 drops Liquid stevia
- 1 teaspoon Sea salt
- Freshly ground black pepper
- 16 ounces Extra-firm tofu, cut into medium dice
- 1 cup Baby spinach
- ¼ cup Chopped fresh cilantro, plus more for serving
- 4 tablespoons Coconut oil, melted
Instructions
- In a large saucepan, melt the butter on medium heat. Next, add the bell pepper, scallion whites, and garlic and cook for approximately one minute or until they give off an aroma. Then, add the curry paste and continue to stir until fragrant, roughly another minute.
- Mix in the zucchini, carrot, coconut milk, vegetable stock, protein powder, peanut butter, stevia, salt, and black pepper. Bring the mixture to a boil and then reduce the heat to medium-low, cooking it uncovered until the vegetables are tender for about 8 to 10 minutes. Taste the dish and adjust the seasoning as required.
- Add the tofu and let it simmer for about 5 minutes until warm. Add spinach and cilantro to the mixture, allowing it to wilt. Once again, taste the dish and adjust the seasoning as required.
- Finally, divide the curry among four bowls and drizzle one tablespoon of melted coconut oil over each serving. Sprinkle the scallion greens and more cilantro on top of the dish.
Nutrition Facts
Calories: 425 kcal
Fat: 33g
Carbohydrates: 10g
Protein: 18g
Sugar: 2g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Tofu and Coconut Curry
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.