Asian

Tofu and Vegetable curry is for Dinner.

Tofu and Vegetable curry takes 10 minutes to prepare.

Tofu and Vegetable curry takes 20 minutes to cook.

Tofu and Vegetable curry makes 5 servings.

The ingredients for Tofu and Vegetable curry are:

2 Tbsp canola oil or olive
1 14oz extra firm tofu draind and cut to 3/4 " pieces
4 carrots peeled and sliced
1 med.onion sliced
1 Tbsp grated ginger root
2 Tbsp Thai red curry paste
1.5 cup chicken broth low sodium & fat free
or veggie broth.
1 cup coconut milk
16 oz package of gumbo veggies.
10 basil leaves fresh .

Here is how you make Tofu and Vegetable curry:

Heat 1 Tbsp oil in pan add tofu and cook until golden 4-5 minutes,transfer to a plate.Heat remaining oil add carrots,onions and ginger cookuntil veggies begin to soften 4-5 minutes ,add the red curry paste.Add the broth and coconut milk to skilletbring to a simmer add tofu and frozen vegetables stir and cook for 6-8 minutes.Sprinkle with the torn basil leaves and serve with potatoes or rice.Serving Size: makes 5 servings @ 1 cup to 1.25 cupsNumber of Servings: 5Recipe submitted by SparkPeople user INGMARIE.

The nutritional information for Tofu and Vegetable curry is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 227.1

• Total Fat: 12.3 g
• Cholesterol: 1.5 mg
• Sodium: 222.1 mg
• Total Carbs: 17.2 g
• Dietary Fiber: 4.6 g
• Protein: 10.8 g

Tofu and Vegetable curry is Asian cuisine.