Tofu and Shiitake Coconut Curry Bowls
This plant-based dinner is so super simple to put together and has all the delicious flavors you want in a cozy Asian-inspired dish!
Servings: 2
Ingredients
- 1 tablespoon avocado oil or another non-flavored oil
- 2 scallions, diced
- 1 teaspoon fresh ginger
- 3 ounces (85 g) fresh shiitake mushrooms sliced
- 15 ounce (425 ml) can unsweetened coconut milk
- ⅔ cup (158 ml) water
- 1 tablespoon red curry paste
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- ¼ teaspoon ground black pepper
- 1 teaspoon fish sauce
- 16 ounces (454 g) extra firm tofu pressed and cubed
- 2 cups (60 g) baby spinach
Instructions
- In a large pot, heat up oil to medium then add scallions and ginger and cook until fragrant, about 1-2 minutes. Turn heat up to medium high and add the mushrooms.1 tablespoon avocado oil or another non-flavored oil, 2 scallions,, 1 teaspoon fresh ginger, 3 ounces fresh shiitake mushrooms
- Once softened/cooked, add coconut milk, water, red curry paste, curry powder, turmeric, black pepper and fish sauce. Bring to a rolling simmer then bring down the heat to a medium low and let simmer for 10 minutes.15 ounce can unsweetened coconut milk, 2/3 cup water, 1 tablespoon red curry paste, 2 teaspoons curry powder, 1 teaspoon turmeric, 1/4 teaspoon ground black pepper, 1 teaspoon fish sauce
- Add the tofu and let simmer for 10 minutes more.16 ounces extra firm tofu
- Remove from heat and stir in the baby spinach. Serve over white rice.2 cups baby spinach
Nutrition
Serving: 1 Serving | Calories: 384 kcal | Carbohydrates: 17 g | Protein: 25 g | Fat: 23 g | Fiber: 9 g | Sugar: 3 g
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