#1 Perfect Tofu & Veggie Curry with Zoodles

A Weeknight Favorite

Tofu & Veggie Curry with Zoodles is one of my favorite weeknight meals. It’s the kind of dish that feels indulgent but is surprisingly simple to make. I remember the first time I whipped up this Tofu & Veggie Curry with Zoodles. I had just come back from a long day, craving something comforting yet healthy. The recipe is a wonderful blend of vibrant veggies and creamy curry sauce, and it’s all made in one skillet. This makes cleanup a breeze, which is perfect for busy evenings. The flavors remind me of a cozy Thai restaurant, and it’s a dish that never fails to satisfy.

Cooking the Tofu and Vegetables

Making Tofu & Veggie Curry with Zoodles is like a little ritual for me. I start by cooking the tofu until it’s golden and crispy, then set it aside. I love how the tofu soaks up the flavors of the curry sauce while still maintaining its texture. The red curry paste and coconut milk create a rich, aromatic base that’s both comforting and flavorful. Adding in the mushrooms, green onions, and spinach turns it into a hearty, vegetable-packed meal. I always feel a bit of pride when I see the colorful mix of ingredients sizzling away in the pan.

Preparing the Zoodles

When it comes to the zoodles, they’re the perfect low-carb substitute for traditional noodles. I heat them quickly in a separate pan so they stay crisp and fresh. Combining the zoodles with the curry sauce is like creating a beautiful canvas of flavor and texture. I love how the zoodles soak up the curry sauce, making each bite a delicious experience. It’s like having a little piece of Thailand right at home, without the need for a plane ticket.

Versatility and Enjoyment

The best part of making Tofu & Veggie Curry with Zoodles is that it’s so adaptable. You can easily swap out ingredients based on what’s in your fridge or pantry. Whether you use tempeh instead of tofu or add extra veggies, the recipe remains delightful. It’s a dish that brings a bit of joy to the table and is perfect for those nights when you want something quick, healthy, and utterly delicious.

Chef’s Notes- Tofu & Veggie Curry with Zoodles

• Drain Tofu Well: For the best texture, ensure your tofu is well-drained and patted dry before cooking. This helps it crisp up nicely and absorb the flavors better.
• Adjust Spice Level: The amount of red curry paste can be adjusted based on your spice preference. Start with the recommended amount and add more if you like it spicier.
• Sautéing Tofu: To achieve a crispy exterior, cook the tofu without stirring it initially. This allows it to develop a golden crust.
• Veggie Variations: Feel free to add other vegetables like bell peppers, snap peas, or carrots for added crunch and color.
• Zoodles Cooking: Avoid overcooking the zucchini noodles to prevent them from becoming too soft. They should be lightly warmed and still slightly crisp.

Tofu & Veggie Curry with Zoodles

5.0 from 1 vote

Dive into this mouthwatering Tofu & Veggie Curry with Zoodles! Packed with vibrant veggies and a rich, creamy sauce, this dish is a weeknight winner. The best part? It’s all made in one skillet, making cleanup a breeze. Perfect for those looking for a healthy, flavorful meal without the fuss. Inspired by Thai flavors, this dish will have you coming back for seconds!

Course: Main CourseCuisine: ThaiDifficulty: Easy

Print

Servings

4

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

428

kcal

Total time

35

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• For the Curry

• 2 tablespoons sesame oil

• 1 (14-ounce) package firm tofu, diced into 1/2-inch cubes

• 1 (14-ounce) can light coconut milk

• 2 tablespoons Thai red curry paste

• 1 tablespoon fresh lime juice

• 2 cloves garlic, minced

• 1/2 teaspoon sea salt

• For the Vegetables

• 1 tablespoon olive oil

• 8 ounces cremini mushrooms, sliced

• 1 bunch green onions, chopped into 1-inch pieces

• 6 cups baby spinach leaves

• For the Zoodles

• 2 (10-ounce) packages spiralized zucchini noodles

• Alternative Ingredients:

• Tofu: Substitute with tempeh or chickpeas for a different protein source.

• Coconut Milk: Use almond milk or cashew cream for a lighter option.

• Red Curry Paste: Replace with green curry paste for a different flavor profile.

• Zucchini Noodles: Use spaghetti squash or shirataki noodles as an alternative.

Directions

• Cooking Tofu: Heat sesame oil in a large nonstick skillet over medium-high heat. Pat tofu dry and add to the pan in a single layer. Cook without stirring until golden brown on one side (about 4 minutes). Flip and cook until golden on all sides (another 4 minutes). Transfer to a plate. In a small bowl, whisk together coconut milk, red curry paste, lime juice, minced garlic, and sea salt until well combined.
• Cooking Vegetables: In the same skillet, add olive oil and heat over medium-high heat. Add sliced mushrooms and green onions; cook until mushrooms release their liquid and start to brown (about 5 minutes). Add baby spinach and cook until wilted (about 2 minutes). Pour the sauce mixture into the skillet with the vegetables. Add the cooked tofu back into the pan and stir to combine. Cook until the sauce thickens slightly and everything is heated through (about 2 minutes).
• Preparing Zoodles: In a separate pan or the same skillet after removing the curry mixture, add zucchini noodles and cook over medium heat until just heated through (about 1 minute).
• Serving: Serve the tofu and vegetable curry over the warmed zucchini noodles. Garnish with fresh herbs if desired.

Equipment

• chef’s knife
• cutting board
• Nonstick Pan
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 428kcal
• Fat: 37g
• Saturated Fat: 21g
• Cholesterol: 0mg
• Sodium: 518mg
• Potassium: 1106mg
• Carbohydrates: 17g
• Fiber: 5g
• Sugar: 7g
• Protein: 16g
• Vitamin A: 2907IU
• Vitamin C: 62mg
• Calcium: 297mg
• Iron: 6mg

FAQs- Tofu & Veggie Curry with Zoodles

Can I use a different type of curry paste?

Yes, you can substitute the red curry paste with green or yellow curry paste if you prefer a different flavor profile. Adjust the amount based on the spiciness of the paste.

What can I use if I don’t have zoodles?

If you don’t have zucchini noodles, you can use spaghetti squash, shirataki noodles, or even regular pasta as alternatives. Adjust the cooking time accordingly.

Can I make this recipe ahead of time?

Yes, you can prepare the curry and zoodles in advance. Store the curry and zoodles separately in airtight containers in the refrigerator for up to 3 days. Reheat before serving.

Is this recipe suitable for freezing?

Yes, you can freeze the curry. Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Reheat thoroughly before serving.

How can I make this recipe spicier?

To make the curry spicier, add more red curry paste or include a pinch of red pepper flakes. Taste as you go to avoid making it too spicy.