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Tofu Red Curry Pasta

It is so much fun to get creative with flavors you enjoy. In this Tofu Red Curry recipe, I have combined the flavors of Indian with the noodles of Italy.

Course dinner, vegetarian
Cuisine Indian Food, Italian food, Pasta, vegetarian
Keyword curry, Indian food, Italian Food,, paneer, tofu
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 people
Author Feed Your Soul Too

Ingredients

Tofu

  • 1 Package Firm Tofu drained and squared
  • 1 Tbsp Red Curry Spice
  • 2 Tbsp Olive oil divided

Spiced Cauliflower

  • 1 Head Cauliflower chopped
  • 3 Tsp Curry Powder divided
  • 2 Tsp Hot curry powder divided
  • 2 Tsp Coriander divided
  • 2 Tsp Garam Masala divided
  • 2 Tsp Turmeric divided

Tofu Red Curry Pasta

  • 2 Lb Gluten free pasta
  • 1 Package Paneer
  • 14.5 Ounces Coconut milk
  • 2 Inches Fresh Ginger minced
  • 1/4 Cup Red Curry Paste
  • 1 Whole Small red onion small slices
  • 1/2 Whole Red, yellow & orange pepper sliced
  • 6 Ounces Kale rough chop

Instructions

Tofu

  1. Heat the oil in a skillet on high heat . Spice the tofu with the red curry. Add the tofu to the hot skillet and cook on each side for 2 - 3 minutes. Set aside.

Spiced Cauliflower

  1. Mix the spices and liberally spread over the cauliflower. Put the cauliflower in a 350 degree oven for 8 - 10 minutes. Set aside.

Pasta

  1. Cook according to box instructions and set aside. Cook to barely al dente. It will continue cooking in the curry sauce.

Tofu Red Curry Pasta

  1. Heat the oil and remaining spices in a skillet. Add the onions and peppers and cook until softened - about 4 minutes. Next, add the red curry paste and the ginger. Mix well and cook for 1 minute. Now add the coconut milk and stir well. Cook for a couple of minutes letting the flavors combine.

    Now add the pasta and the kale. Cook until the kale wilts.

    Serve and enjoy!