Tofu & Vegetable Curry with Zucchini Noodles

DAIRY FREE & GLUTEN FREE MODIFICATIONS INCLUDED

CAN BE MADE WITH CHICKEN, PORK OR BEEF!

Serves 4

Dinner

• 2 tablespoons toasted sesame oil

• 1 (14-ounce) package extra-firm tofu, cut into 1/2-inch pieces or 1 lb chicken, pork or beef for a non-vegetarian option

• 1 (14-ounce) can of coconut milk

• 2 tablespoons red curry paste

• 1 tablespoon lime juice

• 2 medium cloves garlic, grated

• ½ teaspoon salt

• 1 tablespoon avocado oil

• 1 (8 ounce) package sliced mushrooms

• 1 bunch of scallions, cut into 1-inch pieces

• 6 cups chopped kale

• 2 (10-ounce) packages zucchini noodles

Directions

1. Heat sesame oil in a large nonstick skillet over medium-high heat. Pat tofu dry and add to pan. Cook in a single layer, without stirring, until the pieces turn golden, about 4 minutes. Gently stir and continue cooking, stirring occasionally, until golden all over, 4 minutes more. Transfer to a plate.

NON-VEGETARIAN OPTION: Heat sesame oil in a large nonstick skillet over medium-high heat. Cook protein in a single layer, without stirring, until the pieces turn golden, about 6-8 minutes. depending on protein used.. Transfer to a plate.

1. Meanwhile, whisk coconut milk, curry paste, lime juice, garlic and salt in a small bowl.

2. Add avocado oil, mushrooms and scallions to the pan. Cook, stirring, until the mushrooms have released their liquid and started to brown, about 5 minutes. Add kale, the sauce mixture and the tofu and cook, stirring, until the kale is wilted, the sauce has thickened and the tofu is heated through, about 2 minutes. Transfer to a bowl.

3. Add zucchini noodles to the pan and cook, stirring, until heated through, about 1 minute. Serve the curry over the noodles.