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Vegetable Tofu Curry

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.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Estimated Cost: 12
Calories: 430
Best Season: All Seasons
Dietary: Gluten Free, Vegan
Description
A healthy, grant-aligned recipe designed for Food Is Medicine programming with emphasis on Plant Forward, High Fiber, Anti-Inflammatory.
Ingredients:
  • 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. 1
    Brown tofu lightly,
    Add vegetables coconut milk and curry powder,
    Simmer until vegetables are tender,
    Serve with brown rice and lime.
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
This recipe can be used in community cooking demonstrations, chronic disease education, care coordination, and food access programming.
Read it online: https://www.mhwc.us/recipe/vegetable-tofu-curry/