Triple protein tofu curry
402cal, 27p, 37c, 12f (per meal)
6 oz (170g)
1/4 cup(s) (59mL)
2 clove(s) (6g)
1 1/2 tbsp (9g)
1 tbsp (6g)
2 tsp (4g)
2 tsp (12g)
2 tsp (6g)
2 tsp (4g)
2 cup(s) (mL)
1 cup (192g)
14 oz (397g)
1 lbs (454g)
1 tbsp (15mL)
1
In a blender, blend the silken tofu and water until completely smooth, about 1 minute. Set aside.
2
Heat the oil in a saucepan over medium heat. Add the garlic and ginger and cook for 1 minute, until fragrant.
3
Stir in all of the spices and a pinch of salt and pepper. Cook for 1 minute more, until the spices are toasted and aromatic.
4
Add the vegetable broth and scrape up any browned bits from the bottom of the pan. Stir in the red lentils and tomatoes, then gently fold in the tofu cubes.
5
Bring the mixture to a simmer, then reduce the heat to low. Cover and simmer for 15 minutes, or until the lentils are tender.
6
Stir in the blended silken tofu mixture and simmer uncovered for 1-2 minutes, until warmed through. Add a splash of water if needed to reach your desired consistency.
7
Season to taste with salt and pepper and serve.