Name: Coconut Tofu Curry with Basmati Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 15 oz raw extra firm tofu; 2.75 tbsp dry basmati rice; 2 tbsp nutritional yeast; 0.5 tbsp canned full-fat coconut milk; 1 tbsp red curry paste; 0.75 cup water; 1 cup raw spinach; 0.25 tsp sea salt; 0.25 tsp ground turmeric; 1 tbsp raw cilantro

Nutrition

Per serving

579 calories

Protein: 51g; 31% of calories
Carbs: 55g; 34% of calories
Fat: 25g; 35% of calories

Instructions

Prep 10 min · Cook 15 min

Rinse the basmati rice and place it in a small saucepan with 6 tablespoons of the water; bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes.
Drain the tofu and press it between paper towels with a heavy weight for 5 minutes to remove excess water, then cut into 1-inch cubes.
In a large non-stick skillet over medium heat, combine the red curry paste with 2 tablespoons of the water and stir until it becomes fragrant.
Add the tofu cubes to the skillet and sauté for 5 minutes, tossing frequently to ensure the cubes are evenly coated and heated through.
Stir in the coconut milk, the remaining water, nutritional yeast, sea salt, and ground turmeric; simmer the mixture for 5 minutes until the sauce slightly thickens.
Add the raw spinach and stir for 1 minute until wilted, then serve the curry immediately over the fluffy basmati rice and garnish with raw cilantro.

Nutrition

Ingredients

Instructions

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