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Ingredientes
- 20oz block extra firm tofu, drained and cut into 1 inch cubes
- 1 tbsp organic extra virgin coconut oil, plus 1 tsp coconut oil
- 2 tbsp crunchy peanut butter
- 3-4 tbsp thai red curry paste
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1/8-1/4 tsp cayenne pepper (I used 1/4 tsp for a nice kick)
- 2 14oz cans light coconut milk
- 3 tbsp lower sodium soy sauce
- 1 tbsp brown sugar
- 2 shallots, diced
- 2 bell peppers, sliced
- 2 zucchini, quartered and sliced
- 3 carrots, sliced on a diagonal
- 1 head broccoli, cut into florets
- 1 tbsp fresh lime juice
- dash of salt (to taste)
- 3 cups cooked brown rice for serving (1/2 cup per serving)
- 1 tsp crushed peanuts (per serving)
- The Directions
- Step 4: Pour tofu and sauce into the pan with the veggies. Simmer 5 minutes until the veggies have soaked up the sauce.
- Step 5: Remove from heat and gently stir in lime juice. Serve with brown rice, and top with 1 tsp crushed peanuts per serving.
- Vegetarian Panang Curry with Tofu
- Nutritional Info Per Serving: 400 Calories, 18.1g Fat (9.1g Saturated), 717mg Sodium, 45.3g Carbs, 8.8g Fiber, 6.6g Sugar, 16.9g Protein
- Ingredients
- 20oz block extra firm tofu, drained and cut into 1 inch cubes
- 1 tbsp organic extra virgin coconut oil, plus 1 tsp coconut oil
- 2 tbsp crunchy peanut butter
- 3-4 tbsp thai red curry paste
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1/8-1/4 tsp cayenne pepper (I used 1/4 tsp for a nice kick)
- 2 14oz cans light coconut milk
- 3 tbsp lower sodium soy sauce
- 1 tbsp brown sugar
- 2 shallots, diced
- 2 bell peppers, sliced
- 2 zucchini, quartered and sliced
- 3 carrots, sliced on a diagonal
- 1 head broccoli, cut into florets
- 1 tbsp fresh lime juice
- dash of salt (to taste)
- Cooked brown rice for serving
- 1 tsp crushed peanuts (per serving)
View Full Recipe at The Picky Eater: A Healthy…
