- Tender tofu cubes in a rich red curry sauce - A medley of sautéed summer vegetables - Ready in under an hour and vegan-friendly
- Vegetable oil - Tofu - Yellow onion - Green beans - Zucchini - Summer squash - Baby spinach
- Ginger - Garlic - Red curry paste - Turmeric - Coriander - Diced tomatoes - Coconut milk
Heat vegetable oil in a large nonstick skillet over medium-high heat. Add tofu and sear on all sides until crispy.
In same skillet, sauté green beans and onion over medium-high heat until crisp-tender.
In same skillet, sauté zucchini and summer squash over medium-high heat until tender. Add garlic, ginger, curry paste, and spices.
Add green beans/onions, tofu, coconut milk, and diced tomatoes to skillet and bring to a simmer over medium heat.
Reduce heat to medium-low and allow curry to simmer 15-20 minutes until vegetables are tender. Fold baby spinach into curry until wilted and season with salt and pepper to taste.
Serve curry warm over steamed rice with lime wedges, cilantro, and naan for dipping. Enjoy!