Thai Green Curry Tofu with Red Bell Pepper, Yellow Onion & Red Quinoa - Innit

Ingredients

4 Servings

Produce

  • Lime Leaf 2

  • Ginger 1/2 teaspoon

  • Red Bell Pepper 2

  • Lemongrass 1/2 stalk

  • Thyme 6 sprigs

  • Lime 1/2

  • Garlic 4 cloves

  • Yellow Onion 2

  • Green Bell Pepper 1

Canned/Bottled Goods

  • Canned Coconut Milk 1/2 cup

  • Vegetable Stock 1/2 cup

Packaged Products

  • Extra Firm Tofu 2 packages

Spices

  • Kosher Salt 2 1/2 teaspoons

  • Black Pepper 2 pinches

Dry Goods

  • Red Quinoa 2/3 cup

Pantry

  • Green Curry Paste 1 teaspoon

  • Water 1 1/3 cups

  • Olive Oil 3 tablespoons

Preparation

  1. Preheat

    Preheat the oven to 425 F. Line two sheet pans with foil.

    Connect Oven
  2. Make Curry

    Prepare ingredients. Saute ingredients in olive oil over medium heat; cook, stirring occasionally, until onions are soft, about 6 minutes.

    • 1/2 tablespoon Olive Oil
    • 1 clove, smashed Garlic
    • 1, finely diced Yellow Onion
    • 1, finely diced Green Bell Pepper
  3. Bake Tofu

    Drain tofu and pat dry. Season. Bake for 22 - 28 minutes.

    • 1 pinch Black Pepper
    • 2 packages, halved Extra Firm Tofu
    • 1 1/2 tablespoons Olive Oil
    • 1 teaspoon Kosher Salt
  4. Make Curry Cont.

    Add remaining ingredients to peppers & onions. Bring to a simmer & cook until thickened, about 10 minutes.

    • 1 teaspoon Green Curry Paste
    • 1/2 cup Canned Coconut Milk
    • 1/2 cup Vegetable Stock
    • 2 Lime Leaf
    • 1/2, juiced Lime
    • 1/2 stalk, split in 2 Lemongrass
    • 1/2 teaspoon, grated Ginger
  5. Flavor & Boil Quinoa

    Combine all ingredients in large pot & bring to a boil.

    • 1 clove, smashed Garlic
    • 2 sprigs Thyme
    • 1/2 teaspoon Kosher Salt
    • 2/3 cup Red Quinoa
    • 1 1/3 cups Water
  6. Cook Peppers & Onions

    Toss peppers, onion, garlic & thyme together. Drizzle with olive oil & season. Bake for 13 minutes.

    • 2, sliced Red Bell Pepper
    • 1, sliced Yellow Onion
    • 1 pinch Black Pepper
    • 1 tablespoon Olive Oil
    • 2 cloves, sliced Garlic
    • 1 teaspoon Kosher Salt
    • 4 sprigs Thyme
  7. Season & Taste Curry

    Discard lime leaves & lemongrass. Season to taste.

    • teaspoon, to taste Lime Juice
    • teaspoon, to taste Kosher Salt
    • teaspoon, to taste Black Pepper
  8. Cover & Simmer Quinoa

    Reduce heat & simmer, covered, for 15 minutes. Remove garlic & thyme. Fluff with a fork.

    • 2/3 cup Red Quinoa
  9. Serve & Enjoy!

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Low Calorie 490 kcal  
Total Fat 28.0 g 36%
Total Saturated Fat 9.0 g 45%
Unsaturated Fat 19 g  
Low Cholesterol 0 mg 0%
Sodium 1590 mg 70%
Total Carbohydrate 37 g 14%
Fiber Total Dietary 8 g 28%
Sugars Total 8 g  
Good Source: Protein 27 g 55%
Excellent Source: Vitamin C 129 mg 140%
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By Innit Culinary Team