Recipe - Coconut Curried Tofu and Spinach
With my husband being a vegetarian (and I a meat-eater), I have to be creative with my meatless entrees. But I have to be honest with you, I am running out of ideas. But in this month's Fitness magazine, they have a great vegetarian slow cooker recipe that was not only easy to prepare, but delicious and healthy. I will say that my version resulted in a lot of "gravy" and resembled a soup more than a curry but it tasted delicious nonetheless. I also think that the next time I make this, I will brown up the tofu first to give it some more crunch and texture. I prefer my tofu with some crunch to it versus the soft texture of the tofu in this recipe. But this dish was very delicious and flavorful. I will definitely make this again and perhaps for my parents. I hope that you give this recipe a try and feel free to substitute any veggies and adjust the heat to your desire. Enjoy....
Coconut Curried Tofu and Spinach
Yield: 4 servings
Hands-on Time: 25 minutes
Total Time: 4 hours 25 minutes
Ingredients
Nonstick cooking spray
2 Tbsp cornstarch
1 cup low-sodium vegetable broth
1/4 cup natural peanut butter
1 tsp red curry paste
2 Tbsp brown sugar
2 Tbsp reduced-sodium soy sauce
2 Tbsp minced ginger
4 garlic cloves, minced
1 red bell pepper, diced
1 14-oz package firm tofu, cut into 1-inch cubes
6 oz. shiitake mushrooms, sliced
1 cup light coconut milk
1 Tbsp freshly squeezed lime juice
6 cups baby spinach
3/4 cup instant brown rice or quinoa
4 lime wedges (optional)
Directions
1. Coat the inside of a slow cooker with cooking spray. Combine cornstarch and broth in cooker until cornstarch is dissolved; stir in peanut butter, curry paste, brown sugar, soy sauce, ginger, and garlic. Add bell peppers, tofu, and mushrooms and toss gently. Cook on low 4 hours.
2. Stir in coconut milk, lime juice, and spinach. Turn slow cooker to high; cook 15 minutes more.
3. Cook rice or quinoa according to package directions; omitting any fat or salt. Serve curry over rice/quinoa. Garnish with lime wedges if desired.
Nutrition facts per serving:
347 calories, 18 gm protein, 16 gm fat (5.1 gm saturated), 7 gm fiber, 558 mg sodium
Coconut Curried Tofu and Spinach
Yield: 4 servings
Hands-on Time: 25 minutes
Total Time: 4 hours 25 minutes
Ingredients
Nonstick cooking spray
2 Tbsp cornstarch
1 cup low-sodium vegetable broth
1/4 cup natural peanut butter
1 tsp red curry paste
2 Tbsp brown sugar
2 Tbsp reduced-sodium soy sauce
2 Tbsp minced ginger
4 garlic cloves, minced
1 red bell pepper, diced
1 14-oz package firm tofu, cut into 1-inch cubes
6 oz. shiitake mushrooms, sliced
1 cup light coconut milk
1 Tbsp freshly squeezed lime juice
6 cups baby spinach
3/4 cup instant brown rice or quinoa
4 lime wedges (optional)
Directions
1. Coat the inside of a slow cooker with cooking spray. Combine cornstarch and broth in cooker until cornstarch is dissolved; stir in peanut butter, curry paste, brown sugar, soy sauce, ginger, and garlic. Add bell peppers, tofu, and mushrooms and toss gently. Cook on low 4 hours.
2. Stir in coconut milk, lime juice, and spinach. Turn slow cooker to high; cook 15 minutes more.
3. Cook rice or quinoa according to package directions; omitting any fat or salt. Serve curry over rice/quinoa. Garnish with lime wedges if desired.
Nutrition facts per serving:
347 calories, 18 gm protein, 16 gm fat (5.1 gm saturated), 7 gm fiber, 558 mg sodium
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