Name: Coconut Tofu Curry with Basmati Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 14 oz Extra firm tofu; 0.25 cup Cooked basmati rice; 1 tbsp Full-fat coconut milk; 2 tbsp Nutritional yeast; 1 cup Fresh spinach; 1 cup Broccoli florets; 0.5 cup Red bell pepper; 0.5 tsp Coconut oil; 1 tbsp Yellow curry powder; 0.5 tsp Turmeric powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic; 0.5 tsp Fresh ginger; 0.25 cup Vegetable broth

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

YOUR SOLIN GENERATED RECIPE

Coconut Tofu Curry with Basmati Rice

Pan-seared tofu cubes simmered in a creamy coconut curry sauce with vibrant vegetables and served over fragrant basmati rice.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

47.4g

Fat

26.8g

Carbs

44.9g

SERVINGS

1 serving

INGREDIENTS

14 oz Extra firm tofu

0.25 cup Cooked basmati rice

1 tbsp Full-fat coconut milk

2 tbsp Nutritional yeast

1 cup Fresh spinach

1 cup Broccoli florets

0.5 cup Red bell pepper

0.5 tsp Coconut oil

1 tbsp Yellow curry powder

0.5 tsp Turmeric powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

0.5 tsp Fresh ginger

0.25 cup Vegetable broth

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Press the tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
2
Heat coconut oil in a large skillet over medium-high heat and sear tofu until golden and crispy on all sides.
3
Add minced garlic, grated ginger, and chopped bell pepper to the skillet, sautéing for 3 minutes until fragrant.
4
Stir in broccoli florets, curry powder, turmeric, sea salt, and black pepper, coating the ingredients evenly.
5
Pour in the coconut milk, vegetable broth, and nutritional yeast, stirring to create a thick, creamy sauce.
6
Reduce heat to low and simmer for 5 minutes, then fold in the fresh spinach until just wilted.
7
Serve the warm curry over the cooked basmati rice in a shallow bowl.