Vegan Red Curry Tofu

• servings: 6 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 tablespoons vegetable oil

1 medium onion (thinly sliced)

1 tomato (chopped)

3 tablespoons Thai red curry paste

1 1/4 cups coconut milk

1 1/2 cups water or vegetable stock

1 pound fried tofu triangles

1 cup snap peas (washed and trimmed)

Salt (to taste)

Directions

Heat 2 tablespoons of oil in a wok or skillet over medium high heat. Add the onions and chopped tomatoes, and fry for 2-3 minutes. Add the red curry paste and fry for another minute.

Add the coconut milk and water (or stock), and bring to a boil. Add the tofu, turn the heat down to medium low, cover, and simmer for 10 minutes. Stir in the snap peas and bell peppers and simmer for another 3-4 minutes. Season with salt to taste.

Nutrition

• Calories: 226 kcal
• Total Fat: 19 g
• Saturated Fat: 13 g
• Sodium: 15 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 9 g