Vegetable Tofu Curry

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Vegetable Tofu Curry A healthy, grant-aligned recipe designed for Food Is Medicine programming with emphasis on Plant Forward, High Fiber, Anti-Inflammatory. This recipe supports practical, affordable meal planning for patients and families. It emphasizes whole foods, fiber, lean protein, and lower-sodium flavor building.

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CIF Approved

Vegetable Tofu Curry

Author: admin Cooking Method: Stovetop Cuisine: Asian-Inspired Courses: Dinner Recipe Keys: A Anti-Inflammatory H High Fiber P Plant Forward

Difficulty: Intermediate Prep Time 15 mins Cook Time 25 mins Total Time 40 mins

Servings: 4 Estimated Cost: $ 12 Calories: 430

Best Season: All Seasons

Dietary:

G Gluten Free V Vegan

Description

A healthy, grant-aligned recipe designed for Food Is Medicine programming with emphasis on Plant Forward, High Fiber, Anti-Inflammatory.

Ingredients:

Cook Mode Cooking Mode Disabled

Servings

• 14 ounces firm tofu cubed
• 3 cups mixed vegetables
• 1 can light coconut milk
• 1 tablespoon curry powder
• 1 cup cooked brown rice
• 1 tablespoon lime juice

Instructions

1. Brown tofu lightly,
   Add vegetables coconut milk and curry powder,
   Simmer until vegetables are tender,
   Serve with brown rice and lime.

Equipment

• Cutting board

• Knife

• Measuring cups

• Mixing bowl

• Skillet or saucepan

Note

Use no-salt-added canned goods when possible. Adjust seasoning with herbs, citrus, vinegar, garlic, onion, and spices instead of excess sodium. Feature image is a generated placeholder visual from Placehold.co, not copied from a recipe website.

Keywords: vegetable tofu curry, plant forward, high fiber, anti-inflammatory

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