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Zesty Tofu & Vegetable Curry with Zucchini Noodles: A Tantalizing Delight

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– 1 block of firm tofu, cubed – 2 zucchinis, spiralized into noodle – Assorted vegetables (bell peppers, broccoli, carrots, and snap peas), thinly sliced – 1 can of coconut milk – 2 tablespoons of red curry paste – 1 tablespoon of soy sauce (or tamari for a gluten-free option) – 1 tablespoon of olive oil – 1 teaspoon of minced garlic – 1 teaspoon of minced ginger – Fresh cilantro leaves for garnish – Lime wedges for serving


Prepare the Tofu: – Start by pressing the tofu to remove excess moisture. Cut it into cubes and set aside. Sauté the Tofu: – Heat olive oil in a large pan over medium-high heat. Add the tofu cubes and sauté until they turn golden brown on all sides. Remove the tofu from the pan and set it aside. Curry Base: – In the same pan, add minced garlic and ginger. Sauté for a minute until fragrant. Then, add the red curry paste and stir well to combine. Add Vegetables: – Incorporate the assorted vegetables into the curry base. Stir-fry them for a few minutes until they begin to soften but still maintain their vibrant colors.

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