Lunch · 25 min · thai

Green Curry Tofu & Veggie Bowl

Thai flavors, weeknight effort. Tofu meets green curry paste in a 25-minute lunch worth keeping in rotation. The macros do the talking: 32g protein, 71g carbs, and 40g fat in every 740-calorie serving. Naturally vegetarian and vegan, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 10 oz Tofu
• 1.5 tbsp Green curry paste
• 1/2 cup Coconut milk
• 1 cup Jasmine rice
• 1 Bell pepper
• 1/4 cup Thai basil

Steps

1. Get the jasmine rice cooking first — it takes about 15 minutes.
2. Spoon the thick cream from the top of the coconut milk into a wok or deep skillet.
3. Fry the green curry paste in it over medium heat for 2 minutes until deeply fragrant and the oil separates.
4. Pour in the remaining coconut milk and bring to a gentle simmer.
5. Add the tofu cubes and bell pepper strips; simmer 10 minutes until the pepper is tender-crisp.
6. Taste and adjust salt — the curry should be spicy, creamy, and aromatic.
7. Serve over rice with torn Thai basil scattered on top.

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