Tofu Coconut Curry Recipe
Recipe By Rachael Ray
4.8
23 Rating -
Rate
Vegdiet
55minstotal
15minsPrep
40minsCook
55m.total
15m.Prep
40m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Tofu Coconut Curry Recipe
- 0.06 cup Vegetable oil
- 3.50 ounce 1 package extra firm tofu; rinsed, blotted dry and sliced into small rectangles
- 1/2 tablespoon Finely Chopped Fresh Ginger
- 3/4 tablespoon Sliced garlic
- 1/4 tablespoon Curry powder
- As required Salt and pepper
- 1/4 Onion, halved and thinly sliced
- 0.06 inch 8 small carrots cut on an angle thick
- 3.63 ounce 1 Can Diced Tomatoes
- 1/4 cup Well stirred canned coconut milk
- 0.19 cup Low Sodium Vegetable Broth
- 0.38 cup Cooked basmati rice, hot
Nutrition
value
value
647
calories per serving
34 g Fat16 g Protein68 g Carbs11 g FiberOther
Current Totals
- Fat34g
- Protein16g
- Carbs68g
- Fiber11g
MacroNutrients
- Carbs68g
- Protein16g
- Fiber11g
Fats
- Fat34g
Vitamins & Minerals
- Calcium47mg
- Iron3mg
- Vitamin A1480mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B972mcg
- Vitamin B120mcg
- Vitamin C42mg
- Vitamin E4mg
- Copper< 1mcg
- Magnesium83mg
- Manganese1mg
- Phosphorus184mg
- Selenium8mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Rachael Ray