Crispy Tofu and Creamy Coconut Curry Vegetables

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

Crispy Tofu and Creamy Coconut Curry Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Creamy Coconut Curry Vegetables

A vibrant, plant-based curry featuring crispy tofu paired with hearty chickpeas and colorful vegetables, simmered in a luscious, light coconut curry sauce with hints of ginger and garlic. This dish is designed to deliver satisfying protein and balanced flavors in every bite.

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NUTRITION

573kcal
Protein
37.5g
Fat
23.2g
Carbs
58.5g

SERVINGS

1 serving

INGREDIENTS

300g Extra-Firm Tofu

100g Cooked Chickpeas

100ml Light Coconut Milk

1 Red Bell Pepper (medium)

1/2 Small Onion

2 Garlic Cloves

1 tsp Fresh Ginger

2 tbsp Red Curry Paste

1 cup Spinach

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PREPARATION

  • 1

    Press the tofu to remove excess water and cut it into 1-inch cubes.

  • 2

    In a bowl, gently toss tofu cubes with a pinch of salt and half of the red curry paste. Let them marinate for 10 minutes.

  • 3

    Heat a non-stick skillet over medium-high heat and add the tofu cubes. Cook until all sides are golden and crispy, about 7-10 minutes. Remove tofu and set aside.

  • 4

    Finely chop the onion, garlic, ginger, and red bell pepper.

  • 5

    In the same skillet, add the chopped onion, garlic, and ginger. Sauté until fragrant and lightly softened, about 2 minutes.

  • 6

    Add the remaining red curry paste and red bell pepper to the skillet, and stir for an additional minute.

  • 7

    Pour in the light coconut milk and add the cooked chickpeas. Stir to combine and bring the mixture to a gentle simmer.

  • 8

    Add the spinach and let it wilt into the sauce, stirring occasionally. Adjust seasoning to taste.

  • 9

    Return the crispy tofu to the skillet and gently mix to coat with the curry sauce.

  • 10

    Simmer the curry for another 2-3 minutes until flavors meld together. Serve hot.

Crispy Tofu and Creamy Coconut Curry Vegetables

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

Crispy Tofu and Creamy Coconut Curry Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Creamy Coconut Curry Vegetables

A vibrant, plant-based curry featuring crispy tofu paired with hearty chickpeas and colorful vegetables, simmered in a luscious, light coconut curry sauce with hints of ginger and garlic. This dish is designed to deliver satisfying protein and balanced flavors in every bite.

NUTRITION

573kcal
Protein
37.5g
Fat
23.2g
Carbs
58.5g

SERVINGS

1 serving

INGREDIENTS

300g Extra-Firm Tofu

100g Cooked Chickpeas

100ml Light Coconut Milk

1 Red Bell Pepper (medium)

1/2 Small Onion

2 Garlic Cloves

1 tsp Fresh Ginger

2 tbsp Red Curry Paste

1 cup Spinach

PREPARATION

  • 1

    Press the tofu to remove excess water and cut it into 1-inch cubes.

  • 2

    In a bowl, gently toss tofu cubes with a pinch of salt and half of the red curry paste. Let them marinate for 10 minutes.

  • 3

    Heat a non-stick skillet over medium-high heat and add the tofu cubes. Cook until all sides are golden and crispy, about 7-10 minutes. Remove tofu and set aside.

  • 4

    Finely chop the onion, garlic, ginger, and red bell pepper.

  • 5

    In the same skillet, add the chopped onion, garlic, and ginger. Sauté until fragrant and lightly softened, about 2 minutes.

  • 6

    Add the remaining red curry paste and red bell pepper to the skillet, and stir for an additional minute.

  • 7

    Pour in the light coconut milk and add the cooked chickpeas. Stir to combine and bring the mixture to a gentle simmer.

  • 8

    Add the spinach and let it wilt into the sauce, stirring occasionally. Adjust seasoning to taste.

  • 9

    Return the crispy tofu to the skillet and gently mix to coat with the curry sauce.

  • 10

    Simmer the curry for another 2-3 minutes until flavors meld together. Serve hot.