NUTRITION

SERVINGS

INGREDIENTS

6 oz Firm tofu

0.75 cup Shelled edamame

1 tbsp Full-fat coconut milk

2 tbsp Nutritional yeast

1 cup Fresh spinach

1 tbsp Red curry paste

1 tbsp Tamari

1 tsp Fresh ginger

1 clove Fresh garlic

1 tsp Lime juice

0.25 tsp Sesame oil

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Wrap the firm tofu in a clean kitchen towel and place a heavy object on top for 10 minutes to press out excess moisture, then cut into 1-inch cubes.

• 2

  Heat the sesame oil in a large non-stick skillet over medium-high heat and sear the tofu cubes until they are golden brown and crispy on all sides.

• 3

  Reduce the heat to medium and stir in the minced garlic and grated ginger, sautéing for 1 minute until fragrant.

• 4

  Add the red curry paste to the skillet, stirring constantly for 1 minute to toast the spices and release their oils.

• 5

  Pour in the full-fat coconut milk and tamari, whisking gently to combine with the curry paste until a smooth sauce forms.

• 6

  Fold in the shelled edamame and nutritional yeast, allowing the mixture to simmer for 3 to 4 minutes until the sauce thickens slightly.

• 7

  Add the fresh spinach to the pan and toss gently until the leaves are just wilted.

• 8

  Remove from heat and stir in the lime juice, sea salt, and black pepper before serving in a shallow bowl.