Name: Tofu Curry
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 cups brown rice; 4 Tbsp. avocado oil (divided); 14 oz. organic tofu; 3/4 tsp. garlic salt (divided); 2 carrots (chopped into 1-inch pieces); 1 small yellow onion (diced); 2 tsp. crushed garlic; 2 cups spinach; 2 Tbsp. yellow curry paste; 1 can (13.5 oz.) coconut milk; 1-1/2 Tbsp. SunButter Sunflower Butter; 1/4 tsp. turmeric; 1-2 Tbsp. coconut sugar (optional)

Craving a curry night that’s totally tofu-tastic? This recipe is your golden ticket to flavor town. Get ready for flash-fried crispy tofu along with carrots and plentiful spinach covered in a creamy coconut curry sauce. It’s like a hug in a bowl – trust us, your taste buds will thank you.

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Tofu Curry

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4

Calories 834 kcal

Author Liana Werner-Gray

Ingredients

2 cups brown rice
4 Tbsp. avocado oil divided
14 oz. organic tofu
3/4 tsp. garlic salt divided
2 carrots chopped into 1-inch pieces
1 small yellow onion diced
2 tsp. crushed garlic
2 cups spinach
2 Tbsp. yellow curry paste
1 can (13.5 oz.) coconut milk
1-1/2 Tbsp. SunButter Sunflower Butter
1/4 tsp. turmeric
1-2 Tbsp. coconut sugar optional

Instructions

Cook rice per package instructions.
Place tofu on paper towel; press and dab to remove excess moisture. Slice into bite-sized cubes.
In saucepan over high heat, heat 1-2 tablespoons avocado oil. Add tofu and ½ teaspoon garlic salt and flash fry 3-4 minutes on each side, until golden brown. Set aside.
In saucepan over medium heat, heat 1-2 tablespoons oil. Add carrots, onion, garlic and ¼ teaspoon garlic salt and stir fry 4 minutes until carrots start to become tender.
To saucepan with vegetables, add curry paste and stir fry 2 minutes. Add coconut milk, SunButter, turmeric and coconut sugar. Bring to boil; reduce heat to simmer, add spinach and cook until wilted.
Add rice to serving bowls. Pour curry sauce mixture into each bowl and top with tofu.