Tofu Red Coconut Curry (Vegan) with Shrimp Option
Bright and punchy curry flavors make an excellent sauce for quickly sautéed vegetables and tofu in this vegan-friendly dish. If you have room for a few extra carbs, green beans make an excellent addition to this curry. This dish is fairly low carb but not keto unless the serving size is halved. You can also make this higher fat by using full fat coconut milk. If you are not making this vegan, add shrimp and serve this as 4 servings to be more keto-friendly, see note.
Servings 2
Calories 594kcal
Ingredients
- 1/2 teaspoon avocado oil
- 1/2 yellow onion sliced
- 1 bell pepper sliced
- 1 zucchini cut into 1/2-inch thick slices
- 1 tablespoon red curry paste such as Mae Ploy
- 2 garlic cloves minced
- 1/2 tablespoon ginger grated
- 14 ounces light coconut milk 1 can
- 4 ounces mushrooms high vitamin D, quartered
- 1/4 teaspoon glucomann powder optional, acts as a thickener
- 5 drops stevia glycerite or 1 tablespoon monk fruit, powdered, or 4 tablespoons coconut aminos
- 1/2 teaspoon yeast extract or 1 teaspoon fish sauce, or more to taste, if not avoiding seafood
- 1/2 teaspoon salt to taste
- 1 tablespoon lime juice
- 1 1/2 pounds extra firm tofu cubed into bite-size pieces
- 1/2 cup basil leaves fresh
Instructions
- Heat a large nonstick pan over medium-high heat. When hot, add the avocado oil. When the oil is hot, add the onions and bell peppers along with a pinch of salt. Cook, stirring often until the onions are soft and translucent, 5-10 minutes. Add the zucchini and and mushrooms continue to cook until the zucchini are tender and just beginning to brown, another 5 minutes or so.
- Add the curry, garlic, and ginger. Cook until fragrant, 1-2 minutes. Add the coconut milk, glucomann, monk fruit, yeast extract, and salt. Cook until the sauce boils and reduces a bit, about 5 minutes. Off heat, stir in lime juice and adjust salt, sweetener, and lime to taste. Stir in tofu and let the tofu warm through. Sprinkle with basil before serving.
Notes
Protein:Energy Quotient [calories]: 0.7
Add shrimp if not vegan. Add 1 pound shrimp when adding the tofu. Let stand for 15 minutes in the hot broth, or until the shrimp are opaque and cooked through. Serves 4 if made this way.
Nutrition as 4 servings and made with shrimp: Calories: 432 cal, Carbs: 18g, Fiber: 4g, Fat: 20g, Protein: 51g, Protein:Energy Quotient [calories]: 1.3
Nutrition
Calories: 594kcal | Carbohydrates: 32g | Protein: 50g | Fat: 36g | Saturated Fat: 12g | Sodium: 882mg | Fiber: 7g | Sugar: 16g | Vitamin A: 3561IU | Vitamin C: 102mg | Calcium: 163mg | Iron: 6mg