Name: Tofu Coconut Curry with Roasted Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 14 oz Extra-firm tofu; 0.5 medium Yukon gold potato; 0.25 tsp Avocado oil; 0.25 cup Light coconut milk; 1 tbsp Red curry paste; 2 tbsp Nutritional yeast; 2 cup Fresh spinach; 0.5 cup Red bell pepper; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh ginger; 1 clove Garlic

Tofu Coconut Curry with Roasted Potatoes

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

YOUR SOLIN GENERATED RECIPE

Tofu Coconut Curry with Roasted Potatoes

Oven-roasted potatoes and pressed tofu simmered in a fragrant, creamy coconut curry sauce for a bowl that is deeply satisfying.

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NUTRITION

Protein

50.0g

Fat

25.0g

Carbs

48.7g

SERVINGS

1 serving

INGREDIENTS

14 oz Extra-firm tofu

0.5 medium Yukon gold potato

0.25 tsp Avocado oil

0.25 cup Light coconut milk

1 tbsp Red curry paste

2 tbsp Nutritional yeast

2 cup Fresh spinach

0.5 cup Red bell pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh ginger

1 clove Garlic

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PREPARATION

1
Preheat your oven to 400 degrees Fahrenheit.
2
Toss the diced Yukon gold potato with avocado oil, sea salt, and black pepper on a baking sheet.
3
Roast the potatoes for 20 minutes until they are golden brown and tender.
4
Press the extra-firm tofu to remove excess moisture and cut it into bite-sized cubes.
5
In a large skillet over medium heat, sauté the grated ginger, minced garlic, and sliced red bell pepper for 3 minutes.
6
Whisk in the red curry paste and nutritional yeast until well combined with the vegetables.
7
Pour in the light coconut milk and bring the mixture to a gentle simmer.
8
Carefully fold the tofu cubes and roasted potatoes into the curry sauce.
9
Add the fresh spinach and stir until the leaves are just wilted before serving.