Zucchini noodle curry bowl with tofu
315 cals, 14p, 17c, 18f (per meal)
1 large (323g)
1 cup (283g)
1/2 package (16 oz) (227g)
1/2 tbsp (8mL)
1/2 head small (4" dia.) (133g)
1
Take the tofu and wrap in a clean towel. Place a thick book on top for 5 minutes to help drain excess liquid. Then, cut into cubes.
2
Heat the oil in a skillet over medium heat and cook the tofu until browned and crispy. Set aside.
3
Heat up the curry sauce in the microwave or in a saucepan. Meanwhile, make the zucchini noodles using a spiralizer or a peeler.
4
Add the noodles into a bowl with the cauliflower and tofu. Pour the curry sauce on top and serve.