Summer Squash & Tofu Curry
Independence Live Recipe
Serving Size
1.5 cups
Servings
4
Ingredients
2 tbsp.
curry powder
½ tsp.
salt
¼ tsp
black pepper, freshly ground
1 14-ounce
extra firm tofu
4 tsp.
canola oil
1
yellow squash, cubed
1
yellow onion, thinly sliced
2 tsp
fresh ginger, minced
1 14 ounce can lite
coconut milk
1 tsp.
light brown sugar
8 cups
fresh kale stems trimmed, well washed and dried
1 tbsp.
lime juice
Directions
- Combine curry powder, salt and pepper in a small bowl. Blot tofu dry with a paper towel and cut into 1-inch cubes. Toss tofu in a medium bowl with 1 tsp. of the curry mixture.
- Heat 2 tsp. oil in a large nonstick skillet over medium heat. Add the tofu and cook, stirring every 2 minutes until browned, about 8 minutes. Transfer to a plate.
- Heat remaining 2 tsp oil over medium-high heat. Add squash, onion, ginger and rest of curry mixture and cook 4-5 minutes until lightly browned. Add coconut milk and brown sugar; bring to boil. Add half the kale or chard and cook until slightly wilted, about 1 minute. Stir in the rest of the kale or chard and cook 1 more minute.
- Return tofu to the pan and cook mixture of tofu, squash and greens for 3-5 minutes, stirring occasionally. Remove from heat and stir in lime juice.
Nutrition Information
| Calories | 316 |
| Fat | 18 g |
| Saturated fat | 6 g |
| Carbs | 29 g |
| Fiber | 8 g |
| Sugar | 7 g |
| Protein | 16 g |
| Potassium | 815 mg |