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