Eat to Energise and Release Body Fat › Energise Recipe 66

Green Curry Tofu and Veggies

Prep 15 min · Cook 30 min · Serves 4

Ingredients

• 14 oz firm tofu, pressed and cubed
• 15 oz light coconut milk
• 4-7 tbsp green curry paste
• 1 tbsp reduced-sodium tamari
• 2 cups sliced mushrooms
• 1 cup chopped bell pepper
• 2 cups small broccoli florets
• 5 cloves garlic, minced
• 1/4 cup sliced green onion
• Coriander and crushed red pepper, to taste (optional)
• 4 cups cooked brown rice
• Lime wedges, to serve

Method

1. Preheat the oven to 400°F and line a baking sheet with parchment.
2. Whisk the coconut milk, curry paste, and tamari together until smooth.
3. Toss the tofu with a few tablespoons of the curry mixture, spread on the sheet, and bake 30 minutes, tossing halfway.
4. Sauté the mushrooms, bell pepper, and broccoli in a pan over medium-high heat until just tender, about 5 minutes, deglazing with a little of the curry mixture as needed.
5. Add the garlic and the rest of the curry mixture, and simmer until slightly thickened.
6. Serve the vegetables and tofu over rice, topped with green onion, coriander, and a lime wedge.

Highlights: 8g fibre, 220mg calcium and 872mg potassium per serving.

Nutrition is per serving. The figures are estimates, so use them as a guide only.

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