Thai Tofu & Vegetable Curry With Zucchini Noodles

For this quick Thai curry recipe, we've combined tofu and plenty of veggies with a flavorful sauce made with red curry paste, lime juice and coconut milk. Serve the curry over lightly warmed zucchini noodles to get even more veggies in your weeknight dinner. Bonus: Everything is cooked in one skillet, so there's only one pan to wash after dinner.

Prep/Cook Time: 30 Minutes, Servings: 4

Ingredients

• 2 tablespoons toasted sesame oil
• 1 14-ounce package extra-firm tofu, cut into ½-inch pieces
• 1 14-ounce can coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon lime juice
• 2 medium cloves garlic, grated
• ½ teaspoon salt
• 1 tablespoon avocado oil
• 1 8-ounce package sliced mushrooms
• 1 bunch scallions, cut into 1-inch pieces
• 6 cups chopped kale
• 2 10-ounce packages zucchini noodles

Directions

1. Heat sesame oil in a large nonstick skillet over medium-high heat. Pat tofu dry and add to pan. Cook in a single layer, without stirring, until the pieces turn golden, about 4 minutes. Gently stir and continue cooking, stirring occasionally, until golden all over, 4 minutes more. Transfer to a plate.
2. Meanwhile, whisk coconut milk, curry paste, lime juice, garlic and salt in a small bowl.
3. Add avocado oil, mushrooms and scallions to the pan. Cook, stirring, until the mushrooms have released their liquid and started to brown, about 5 minutes. Add kale, the sauce mixture and the tofu and cook, stirring, until the kale is wilted, the sauce has thickened and the tofu is heated through, about 2 minutes. Transfer to a bowl.
4. Add zucchini noodles to the pan and cook, stirring, until heated through, about 1 minute. Serve the curry over the noodles.

Nutritional Information

Per Serving: 427⅗ Calories, Total Fat: 36½ g, Saturated Fat: 21⅒ g, Carbohydrates: 17⅖ g, Fiber: 5⅓ g, Total Sugars: 7 g, Protein: 16 g, Sodium: 517⅔ mg, Potassium: 1105⅘ mg, Iron: 6⅖ mg, Folate: 125⅒ mcg, Calcium: 297⅓ mg, Vitamin A: 2907⅖ IU, Vitamin C: 62⅖ mg

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