Ingredients

4 Servings

Produce

  • Fresh Lime Leaves 2

  • Fresh Ginger 1/2 tsp

  • Red Bell Peppers 2

  • Fresh Lemongrass 1/2 stalk

  • Fresh Thyme 6 sprigs

  • Lime 1/2

  • Garlic Cloves 4

  • Yellow Onions 2

  • Green Bell Pepper 1

Canned/Bottled Goods

  • Coconut Milk 1/2 cup

  • Vegetable Stock 1/2 cup

Packaged Products

  • Extra Firm Tofu 2 packages

Spices

  • Kosher Salt 2 1/2 tsp

  • Black Pepper 2 pinches

Dry Goods

  • Red Quinoa 2/3 cup

Pantry

  • Green Curry Paste 1 tsp

  • Water 1 1/3 cups

  • Olive Oil 3 Tbsp

Preparation

  1. Preheat

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

    Connect Oven
  2. Cook Peppers & Onions

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

    • 2, sliced Red Bell Peppers
    • 1, sliced Yellow Onion
    • 1 pinch Black Pepper
    • 1 Tbsp Olive Oil
    • 2, sliced Garlic Cloves
    • 1 tsp Kosher Salt
    • 4 sprigs Fresh Thyme
  3. Flavor & Boil Quinoa

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

    • 1, smashed Garlic Clove
    • 2 sprigs Fresh Thyme
    • 1/2 tsp Kosher Salt
    • 2/3 cup Red Quinoa
    • 1 1/3 cups Water
  4. 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 Tbsp Olive Oil
    • 1 tsp Kosher Salt
  5. Make Curry

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

    • 1/2 Tbsp Olive Oil
    • 1, smashed Garlic Clove
    • 1, finely diced Yellow Onion
    • 1, finely diced Green Bell Pepper
  6. Cover & Simmer Quinoa

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

    • 2/3 cup Red Quinoa
  7. Make Curry Cont.

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

    • 1 tsp Green Curry Paste
    • 1/2 cup Coconut Milk
    • 1/2 cup Vegetable Stock
    • 2 Fresh Lime Leaves
    • 1/2, juiced Lime
    • 1/2 stalk, split in 2 Fresh Lemongrass
    • 1/2 tsp, grated Fresh Ginger
  8. Season & Taste Curry

    Discard lime leaves & lemongrass. Season to taste.

    • tsp, to taste Lime Juice
    • tsp, to taste Kosher Salt
    • tsp, to taste Black Pepper
  9. Serve & Enjoy!

    Pair with good music.

Nutrition

  Amount per
serving
Daily value percentage
Calories 500 kcal  
Total Fat 28.0 g 36%
Total Saturated Fat 9.0 g 46%
Unsaturated Fat 19 g  
Low Cholesterol 0 mg 0%
Sodium 1520 mg 70%
Total Carbohydrate 38 g 14%
Fiber Total Dietary 8 g 29%
Sugars Total 8 g  
Good Source: Protein 27 g 55%
Excellent Source: Vitamin C 130 mg 140%
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By Innit Culinary Team