How to make Coconut Curry Tofu Bowl
Prep time: 15 minutes, plus 30 minutes to drain| Cook time: 30
minutes | Serves: 4
minutes | Serves: 4
1 (14-ounce) package extra-firm tofu
3 teaspoons coconut oil, divided
4 teaspoons minced garlic
1 tablespoon grated ginger
1 jalapeño pepper, seeds removed and finely diced
1 yellow or orange bell pepper, chopped
2 carrots, cut into ½-inch chunks
1 medium bok choy, stems cut into ½-inch pieces, leaves diced
2 tablespoons curry powder
½ teaspoon turmeric
½ teaspoon ground cumin
⅛ teaspoon ground cinnamon
2 cups unflavored, unsweetened coconut milk
4 ounces canned tomato sauce
½ cup low-sodium vegetable or chicken broth
3 teaspoons coconut oil, divided
4 teaspoons minced garlic
1 tablespoon grated ginger
1 jalapeño pepper, seeds removed and finely diced
1 yellow or orange bell pepper, chopped
2 carrots, cut into ½-inch chunks
1 medium bok choy, stems cut into ½-inch pieces, leaves diced
2 tablespoons curry powder
½ teaspoon turmeric
½ teaspoon ground cumin
⅛ teaspoon ground cinnamon
2 cups unflavored, unsweetened coconut milk
4 ounces canned tomato sauce
½ cup low-sodium vegetable or chicken broth
Cauliflower Rice
¼ cup chopped fresh cilantro, for garnish
¼ cup chopped fresh cilantro, for garnish
1 Drain
the tofu and place it on a paper towel–lined plate or bowl. Cover
pan on top for added weight. Let the tofu sit for 30 minutes to drain some
of its excess water.
pan on top for added weight. Let the tofu sit for 30 minutes to drain some
of its excess water.
2 Place
the tofu on a clean cutting board. Halve it lengthwise, and then cut
3 In
a large nonstick pan over medium heat, heat 1½ teaspoons of
4 When
the oil is very hot, add the tofu cubes and cook until lightly
aside.
aside.
5 In
the same pan over medium heat, add the remaining 1½ teaspoons of
pepper, carrots, and bok choy stems. Sauté for 10 minutes, or until the
vegetables are crisp tender.
pepper, carrots, and bok choy stems. Sauté for 10 minutes, or until the
vegetables are crisp tender.
6 Add
the curry powder, turmeric, cumin, and cinnamon and stir to coat.
7 Next,
mix in the coconut milk, tomato sauce, and broth. Stir until
8 Gently
mix in the tofu and bok choy leaves. Stir to coat and allow to
9 Prepare
the bowls by layering the Cauliflower Rice and curry tofu vegetable mixture. Garnish each bowl
with the cilantro.
Per Serving (1 cup):
Calories: 219; Total fat: 8g; Protein: 15g; Carbs: 24g; Fiber: 11g; Sugar: 10g; Sodium: 337mg
Calories: 219; Total fat: 8g; Protein: 15g; Carbs: 24g; Fiber: 11g; Sugar: 10g; Sodium: 337mg
