Vegan Skillet Tofu Curry

Servings: 4
Serving Size: 1½ cups
Net Carbs: 6g per serving (including curry sauce)

Red Curry Sauce  

Ingredients

• ½ of a medium red pepper, cored & seeded or ½ cup bottled red pepper slices
• 3 to 4 garlic cloves  or 1½ Tbsp bottled minced garlic
• ½ cup diced green onions or shallots
• 1 Tbsp lime or lemon juice
• 2 medium red chili’s (stems removed) or 2 tsp dried red chili (can also use 2 tsp crushed red pepper)
• 3 Tbsp olive, avocado, or coconut oil (or any combination)
• 2 tsp turmeric powder
• 2 tsp ground ginger
• ½ tsp ground cumin
• ½ tsp ground cardamom or fennel
• ½ tsp red chili powder
• ½ tsp ground black pepper
• ½ tsp mountain or sea salt (or to taste)

Directions

1. In a food blender or processor, combine all above ingredients until well-blended. Set aside.

Skillet Tofu Curry              

Ingredients

• 14 oz firm or extra firm tofu, drained
• 2 Tbsp olive oil or coconut oil
• 1½ cups chopped frozen spinach
• ½ cup chopped red onion
• ½ cup sliced grape tomatoes
• ½ tsp mountain or sea salt (or to taste)
• ¼ cup chopped fresh cilantro (optional)

Directions

1. Slice tofu into ½ inch cubes and set aside.
2. Heat oil in skillet (cast iron works well) on low to medium heat.
3. Add spinach and sauté for 3 to 4 minutes, stirring occasionally.
4. Add onion, tomatoes, and salt and continue sautéing for an additional 2 to 3 minutes until softened.
5. Add tofu to skillet mixture and gently stir to combine.
6. Blend in red curry sauce and gently stir until all skillet ingredients are combined.
7. Top with cilantro (optional).