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