Coconut Curry Tofu & Broccoli Stew — Swipe for the 3-step Me

• celkový čas: 16 minutes

Ingredience

Extra-firm tofu, pressed and cubed (12 oz / 340g)

Cornstarch (1 tbsp)

Neutral oil for searing (1 tbsp)

Salt (1/4 tsp)

Coconut oil or neutral oil (1 tsp)

Yellow onion, diced (1 small)

Garlic, minced (3 cloves)

Fresh ginger, grated (1 tbsp)

Red curry paste (2 tbsp)

Ground turmeric (1/2 tsp)

Ground cumin (1/2 tsp)

Light coconut milk (1 can, 13.5 oz / 400ml)

Vegetable broth (1/2 cup)

Broccoli florets (2 cups)

Green beans, trimmed and halved (1.5 cups)

Soy sauce or tamari (1 tbsp)

Lime juice (1 tbsp)

Salt and pepper (to taste)

Pokyny

Press tofu, cube it, and toss with cornstarch and salt.

Sear tofu in hot oil 8-10 minutes until golden and crispy on all sides; set aside.

In the same pan, sauté onion until soft, then add garlic and ginger for 1 minute.

Stir in curry paste, turmeric, and cumin; cook 30 seconds.

Add coconut milk and broth, bring to a gentle simmer.

Add broccoli and green beans, simmer 5-7 minutes until crisp-tender.

Stir in soy sauce, lime juice, and crispy tofu; simmer 2 more minutes.

Season to taste, garnish with cilantro, and serve hot.

Nutrition (per serving): 605 kcal | 35g protein | 31g carbs | 38g fat | 9g fiber

Save this for meal prep day — it reheats beautifully and the tofu stays crispy-ish even on day 3.

Link in bio @vegangainskitchen for more high-protein recipes