Coconut-Ginger Tofu Curry with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Coconut-Ginger Tofu Curry with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Coconut-Ginger Tofu Curry with Roasted Vegetables

A vibrant, aromatic tofu curry infused with fresh ginger and creamy coconut milk, paired with a colorful medley of roasted vegetables. This warming dish delights with its harmonious balance of savory spices and freshness, perfect for any meal of the day.

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NUTRITION

465kcal
Protein
31.9g
Fat
22g
Carbs
44.9g

SERVINGS

1 serving

INGREDIENTS

200g Extra-Firm Tofu

0.5 cup Chickpeas

60ml Light Coconut Milk

75g Red Bell Pepper

75g Zucchini

75g Broccoli

1 tbsp Fresh Ginger, grated

1 clove Garlic, minced

1 tsp Coconut Oil

1 tsp Curry Powder

0.5 tsp Turmeric

Salt to taste

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PREPARATION

  • 1

    Press the tofu gently to remove excess moisture and cube it.

  • 2

    Preheat your oven to 400°F (200°C). Toss the red bell pepper, zucchini, and broccoli with a drizzle of coconut oil, salt, and a pinch of turmeric, then spread them on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 20-25 minutes until they are tender and lightly charred.

  • 4

    While the vegetables roast, heat the remaining coconut oil in a pan over medium heat. Sauté the minced garlic and grated ginger until fragrant, about 1-2 minutes.

  • 5

    Add the tofu cubes to the pan and lightly brown them for about 5 minutes.

  • 6

    Stir in the curry powder and the roasted chickpeas, then pour in the light coconut milk. Allow the mixture to simmer for 5-7 minutes so the flavors meld together.

  • 7

    Gently combine the roasted vegetables with the curry, adjust salt to taste, and warm through for another 2 minutes.

  • 8

    Serve hot, garnished with fresh cilantro if desired.

Coconut-Ginger Tofu Curry with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Coconut-Ginger Tofu Curry with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Coconut-Ginger Tofu Curry with Roasted Vegetables

A vibrant, aromatic tofu curry infused with fresh ginger and creamy coconut milk, paired with a colorful medley of roasted vegetables. This warming dish delights with its harmonious balance of savory spices and freshness, perfect for any meal of the day.

NUTRITION

465kcal
Protein
31.9g
Fat
22g
Carbs
44.9g

SERVINGS

1 serving

INGREDIENTS

200g Extra-Firm Tofu

0.5 cup Chickpeas

60ml Light Coconut Milk

75g Red Bell Pepper

75g Zucchini

75g Broccoli

1 tbsp Fresh Ginger, grated

1 clove Garlic, minced

1 tsp Coconut Oil

1 tsp Curry Powder

0.5 tsp Turmeric

Salt to taste

PREPARATION

  • 1

    Press the tofu gently to remove excess moisture and cube it.

  • 2

    Preheat your oven to 400°F (200°C). Toss the red bell pepper, zucchini, and broccoli with a drizzle of coconut oil, salt, and a pinch of turmeric, then spread them on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 20-25 minutes until they are tender and lightly charred.

  • 4

    While the vegetables roast, heat the remaining coconut oil in a pan over medium heat. Sauté the minced garlic and grated ginger until fragrant, about 1-2 minutes.

  • 5

    Add the tofu cubes to the pan and lightly brown them for about 5 minutes.

  • 6

    Stir in the curry powder and the roasted chickpeas, then pour in the light coconut milk. Allow the mixture to simmer for 5-7 minutes so the flavors meld together.

  • 7

    Gently combine the roasted vegetables with the curry, adjust salt to taste, and warm through for another 2 minutes.

  • 8

    Serve hot, garnished with fresh cilantro if desired.