Dinner

Curried Tofu, Veggies and Pasta Shells is for Dinner.

Curried Tofu, Veggies and Pasta Shells takes several minutes to prepare.

Curried Tofu, Veggies and Pasta Shells takes several minutes to cook.

Curried Tofu, Veggies and Pasta Shells makes 4 servings.

The ingredients for Curried Tofu, Veggies and Pasta Shells are:

1 block of extra firm tofu, cubed
1 cup almond milk
1 can light coconut milk
8 oz whole grain pasta shells
3 carrots diced
1 onion diced
2 cups peas
1 bag of fresh spinach (the one we buy is 6 oz)
2 tsp veggie broth seasoning
1/2 tsp turmeric
2 tsp curry powder
1 Tbsp Bragg liquid amino acids or soy sauce or tamari

Here is how you make Curried Tofu, Veggies and Pasta Shells:

1)cook pasta according to package directions and set aside2)dry fry tofu in a skillet until golden brown on most sides and set aside3) saute diced onion and carrots until soft ( I try to avoid oil and do a water saute but you can use a little oil)4) add dry seasonings and stir quickly to coat just a few seconds5) add coconut milk, almond milk, bragg liquid aminos and let mixture come to a soft boil6) add frozen peas and tofu and simmer a couple of minutes7) add in cooked pasta shells8) let mixture simmer for about 5 minutes9) before serving add in the spinach and let it wilt down10) Serve and enjoyServing Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user KLO1972.

The nutritional information for Curried Tofu, Veggies and Pasta Shells is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 444.6

• Total Fat: 14.8 g
• Cholesterol: 0.0 mg
• Sodium: 697.6 mg
• Total Carbs: 59.2 g
• Dietary Fiber: 11.7 g
• Protein: 25.2 g

The dietary needs meet for Curried Tofu, Veggies and Pasta Shells is Vegan