Spinach Tofu Green Curry. There is no doubt--once you taste this delicious combination of flavors, this dish will be one of your favorites, and you will want to make it again and again. The sauce has a base of tofu, and is enhanced with vegetables and spices, and a yummy coconut flavor. This dish is both sweet and spicy, and you can make it with either rice or noodles, or as I did, both! Packed with nutrients, this curry will be a crowd favorite. Ready in less than an hour, this bowl is vegan, gluten free and dairy free.

Recipe

Spinach Tofu Green Curry

Alkaline Recipes

This sweet and spicy green curry is packed with nutrition and perfect with noodles or rice.

5 from 1 vote

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Prep Time 20

Cook Time 30

Course Main Course

Cuisine American

Servings

Calories 430 kcal

Ingredients

2 cups cooked white rice I used both rice and noodles with this dish, but you can use 4 cups all rice or all noodles if you prefer
2 cups rice noodles

Sauce

7 oz tofu
1 cup coconut milk
¼ cup maple syrup
3 tablespoon green curry
1 teaspoon sea salt
juice of 1 lime

Vegetables

½ yellow or red pepper sliced
3 cups spinach or greens
½ cup green onions
1 tablespoon fresh ginger minced
4 cloves garlic minced
2 tablespoon coconut oil
1 teaspoon red pepper flakes adjust for hotness to your preference

Garnish

2 tablespoon green onions chopped
red pepper flakes

Instructions

Cook rice and or noodles according to package directions
Add tofu, coconut milk, maple syrup, green curry, lime juice and salt to blender and blend until smooth.
Stirfry yellow/red pepper, spinach, green onions, ginger, garlic in coconut oil for 3 minutes. Sprinkle with red pepper flakes.
Add tofu mixture and heat an additional 5 minutes on medium heat.