Cooking Time: 25 mins (Per Serving) | Servings 4
16g 0 g
• 2 tablespoons curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pound low-fat extra-firm tofu, cubed
• 1 large delicata squash, halved, seeded and cut into 1-inch cubes
• 1 medium onion, chopped
• 2 teaspoons fresh ginger, grated
• 1 (14 ounce) can “lite” coconut milk
• 1 teaspoon brown sugar
• 8 cups kale, chopped and stems removed
• 1 tablespoon lime juice
Add the curry powder, salt, and pepper to a small mixing bowl.
To make seasoning, combine. Toss the tofu with 1 teaspoon of the spice in a large
mixing bowl to coat.
Place a sizable nonstick skillet over medium-high heat after spraying it with cooking
spray. For a total of 8 minutes, add the tofu and cook it, turning it over every 2
minutes, until it is browned. Transfer to a plate, then reserve.
Reapply cooking spray to the skillet and then add the squash, onion, ginger, and
remaining seasoning. About 5 minutes of cooking time, with occasional stirring, should
result in soft, lightly browned vegetables.
Brown sugar and coconut milk are stirred in before coming to a boil. About 1 minute
later, add the other half of the kale and cook until just wilted. After cooking for one
additional minute, add the remaining greens.
Re-add the tofu to the pan and stir thoroughly. For 4 to 5 minutes, or until the squash
is soft, cover the pan and cook, tossing periodically. Add lime juice after taking the pan
off the heat