Red Curry Tofu

(Yields 4 servings; 417 kcal, 18.7g carb, 33.2g fat, 11.3 g protein per serving)


  • 1 small red bell pepper, diced
  • 1 head broccoli, chopped into florets
  • 2 tsp olive or vegetable oil
  • 1/2 or 1 (14oz) block extra firm tofu, drained and pressed
  • 1/2 cup red Thai curry paste
  • 1 cup full-fat unsweetened coconut milk
  • 1 tbsp soy sauce
  • Salt to taste


  1. Chop red bell pepper and broccoli. Chop tofu into cubes or slabs.
  2. In a large pan, heat oil. Add red Thai curry paste and heat until fragrant, about 2 minutes over medium heat.
  3. Add tofu to pan and stir with curry paste. Continue cooking another minute.
  4. Add soy sauce and 1/2 of the coconut milk. Stir to combine. Simmer on low or medium-low for 8 minutes.
  5. Add broccoli and red bell pepper. Add in remaining coconut milk. Stir to combine. Season with salt. Simmer for 5 minutes.
  6. Serve over rice or rice noodles.
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