Name: Tofu and Carrots in Coconut Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 14 oz extra firm tofu; 0.5 cup cooked red lentils; 0.5 cup sliced carrots; 2 tbsp full-fat coconut milk; 1 tsp coconut oil; 1 tsp red curry paste; 0.25 cup vegetable broth; 1 clove garlic; 1 tsp fresh ginger; 0.25 tsp sea salt; 0.25 tsp ground turmeric

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

YOUR SOLIN GENERATED RECIPE

Tofu and Carrots in Coconut Curry

Pan-seared tofu and tender carrots simmered in a creamy, aromatic coconut curry sauce for a vibrant and satisfying plant-based meal.

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NUTRITION

Protein

46.6g

Fat

29.9g

Carbs

41.9g

SERVINGS

1 serving

INGREDIENTS

14 oz extra firm tofu

0.5 cup cooked red lentils

0.5 cup sliced carrots

2 tbsp full-fat coconut milk

1 tsp coconut oil

1 tsp red curry paste

0.25 cup vegetable broth

1 clove garlic

1 tsp fresh ginger

0.25 tsp sea salt

0.25 tsp ground turmeric

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PREPARATION

1
Press the extra firm tofu for 15 minutes to remove excess moisture, then slice into 1-inch cubes.
2
Heat the coconut oil in a large skillet over medium-high heat and sear the tofu cubes until golden brown on all sides.
3
Add the sliced carrots, minced garlic, and grated ginger to the skillet, sautéing for about 3 minutes until the vegetables are fragrant.
4
Stir in the red curry paste, ground turmeric, and sea salt, ensuring the tofu and carrots are evenly coated.
5
Pour in the full-fat coconut milk and vegetable broth, then fold in the cooked red lentils.
6
Simmer the mixture for 5-7 minutes until the sauce has thickened and the carrots have reached a tender consistency.