Peanut-Coconut Tofu Curry with Zucchini, Tomato & Cauliflower Rice
- Time
- 40 min
- Serves
- 4
- Style
- Vegan auto-gluten-free
Ingredients
- 1 medium headcauliflower
- 1 small bunchcilantro
- 1 (13.5 fl oz) cancoconut milk
- 2 (12 oz) pkgsextra firm tofu
- 1 pintgrape tomatoes
- 1yellow bell pepper
- 2 mediumzucchini squash
- black pepper
- brown sugar
- chili-garlic sauce
- coriander, ground
- curry powder
- natural peanut butter
- salt
- tamari soy sauce
- virgin coconut oil
Cookware
- baking sheet pan
- can opener
- chef's knife
- colander
- cutting board
- grater or food processor
- large pot
- measuring cups
- measuring spoons
- mixing bowls
- nonstick skillet
- stirring spoon
Per serving
- Calories
- 641
- Protein
- 29g
- Carbs
- 37g
- Fat
- 49g
- Fiber
- 11g
- Sodium
- 96mg
Method
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