High-Protein Tofu & Vegetable Curry with Quinoa
A vibrant and creamy vegan curry featuring firm tofu and summer vegetables in a flavorful coconut-curry sauce, served with protein-rich quinoa.
Ingredients
- Firm Tofu160 g
- Quinoa85 g
- Bell Pepper75 g
- Spinach50 g
- Onion50 g
- Garlic5 g
- Coconut Milk100 ml
- Bell Pepper75 g
- Olive Oil7.5 ml
- Curry Paste15 g
- Vegetable Broth50 ml
Instructions
- 1Step 1
Step 1: Cook quinoa according to package instructions (approx. 15-20 minutes, can be done simultaneously or started first).
- 2Step 2
Step 2: While quinoa cooks, press excess water from tofu and cut into 1-inch cubes. Dice onion and bell pepper. Mince garlic.
- 3Step 3
Step 3: Heat olive oil in a large pot or deep skillet over medium heat. Add onion and cook for 3-4 minutes until softened. Add garlic and curry paste, sauté for 1 minute until fragrant.
- 4Step 4
Step 4: Stir in the bell pepper, vegetable broth, and coconut milk. Bring to a simmer and cook for 3-4 minutes until vegetables are tender-crisp.
- 5Step 5
Step 5: Gently fold in the tofu cubes and spinach. Cook for another 1-2 minutes until spinach wilts and tofu is heated through. Serve hot over cooked quinoa.
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