Tofu, Spinach and Coconut Curry with Brown Rice
22 min 1 serving 855 kcal · 34 g proteinLevel: Intermediate
The nutritionist's note
Searing the tofu separately gives it a crust that holds up in the sauce. The spinach iron is better absorbed here thanks to the curry's acidity, which partly offsets its oxalates.
Ingredients
1 serving
- firm tofu180 g
- cooked brown rice200 g
- coconut milk130 ml
- fresh spinach150 g
- onion60 g
- garlic8 g
- curry paste20 g
- coconut oil10 g
Method
- 1
Sear the diced tofu for 6 minutes until golden in the coconut oil (10 g), then set aside.
- 2
Soften the onion, garlic and curry paste for 3 minutes.
- 3
Add the coconut milk, cook for 8 minutes, then stir in the spinach.
- 4
Return the tofu, warm through for 2 minutes and serve over the brown rice.
Nutrition facts
per serving
| Energy | 855 kcal |
|---|---|
| Protein | 34 g |
| Carbohydrates | 82 g |
| Fat | 42 g |
| Fibre | 12 g |
| Iron | 8 mg |
| Vitamin B12 | 0 µg |
Potential allergens
- soy
- coconut
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