NUTRITION

SERVINGS

INGREDIENTS

12 oz extra firm tofu

0.5 cup shelled edamame

0 tsp coconut oil

1 tbsp red curry paste

1 tbsp full-fat coconut milk

0.5 cup low-sodium vegetable broth

1 cup broccoli florets

0.5 cup red bell pepper

1 cup fresh baby spinach

1 tsp fresh ginger

1 clove garlic

1 tbsp tamari

0.5 whole lime juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Drain the extra firm tofu and press it between paper towels to remove excess moisture, then cut into 1-inch cubes.

• 2

  Heat the coconut oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and sear until golden brown on all sides, about 8 minutes. Season with sea salt and black pepper.

• 3

  Lower the heat to medium. Add the minced garlic, grated ginger, and red curry paste to the skillet, stirring for 1 minute until fragrant.

• 4

  Pour in the vegetable broth, coconut milk, and tamari. Stir well to combine the curry paste into the liquid.

• 5

  Add the broccoli florets, sliced red bell pepper, and shelled edamame to the pan. Cover and simmer for 4-5 minutes until the vegetables are tender-crisp.

• 6

  Remove the lid and stir in the fresh baby spinach and lime juice. Cook for 1 minute until the spinach is just wilted.

• 7

  Serve the curry warm in a bowl, ensuring the tofu is well-coated in the creamy sauce.