Tofu Red Curry

- Tender tofu cubes in a rich red curry sauce - A medley of sautéed summer vegetables - Ready in under an hour and vegan-friendly

This curry features...

- 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.

Pan sear tofu


In same skillet, sauté green beans and onion over medium-high heat until crisp-tender.

Sauté green beans


In same skillet, sauté zucchini and summer squash over medium-high heat until tender. Add garlic, ginger, curry paste, and spices.

Sauté zucchini


Add green beans/onions, tofu, coconut milk, and diced tomatoes to skillet and bring to a simmer over medium heat.

Build curry


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.

Simmer curry


Serve curry warm over steamed rice with lime wedges, cilantro, and naan for dipping. Enjoy!

Serve curry