Nutrition balance score
Unbalanced
Glycemic Index
19
Low
Glycemic Load
2
Low
Nutrition per serving
Calories97.3 kcal (5%)
Total Fat3.4 g (5%)
Carbs10.5 g (4%)
Sugars5 g (6%)
Protein7.5 g (15%)
Sodium1945.7 mg (97%)
Fiber3.5 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 cupsextra-firm tofu
preferably sprouted
2 teaspoonscurry powder
divided
1 teaspoongarlic powder
divided
4 teaspoonfine sea salt
divided
⅛ teaspoonblack pepper
freshly ground, divided
1 cupred bell pepper
roughly chopped
1 cuponion
roughly chopped
1 cupzucchini
roughly chopped
1 cupcherry tomatoes
small, quartered
¼ cupfresh basil
chopped
4basil sprigs
for garnish, optional
Sriracha
or other hot sauce, for garnish, optional
Instructions
Step 1
Using paper towels, pat tofu dry pressing firmly on all sides to remove excess liquid. Crumble the tofu into bowl and press again with fresh paper towel to release any remaining liquid.
Step 2
Add 1 teaspoon curry powder, 1/2 teaspoon garlic powder, 1/8 tea-spoon salt, and a pinch of black pepper to the tofu. Stir to combine flavors. Set aside.
Step 3
In 12" sauté pan over high heat, combine red peppers, onions, zucchini, 1/4 cup water, & 1 tsp curry powder, 1/2 tsp garlic powder, 1/8 tsp salt, and black pepper. Bring mixture to a boil.
Step 4
Reduce heat to medium and cook, stirring frequently until vegetables are tender and liquid has evaporated, about 10 minutes 4.
Step 5
Stir in the Cherry tomatoes. Cook until tomatoes have released some of their moisture, 2-3 minutes.
Step 6
Add a tofu and chopped basil and cook, stirring, until mixture is warm through.
Step 7
Taste for seasoning, adding additional salt, black pepper, and or curry powder as needed.
Step 8
Top with basil sprigs if using, and serve warm, accompanied by hot sauce if desired.
Notes
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