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Pan Curried Tofu and Veggies

Yields3 Servings

This vegan keto recipe combines Curried Tofu and Veggies for a tasty Asian inspired dinner.

Pan Curried Tofu and Veggies

 300 g Firm Tofu
 300 g Red Peppers
 40 g Shallots
 3 tbsp Olive Oil
 2 tsp Ground Turmeric
 2 tsp Garam Masala
 ⅓ tsp Medium Chilli Pepper
 A Pinch of Sea Salt
 A Pinch of Black Pepper
1

Cut the tofu into small pieces and mix it with 2 tablespoons of olive oil and the spices.

2

Cut all the vegetables and place them in a baking pan, then add the tofu on top.

3

Bake in a preheated oven at 190°C for 10 minutes. Remove the pan from the oven, mix and bake for 10 more minutes. Cook it for longer if you want the tofu to become a bit crispier. When ready, add 1 tablespoon of olive oil and a pinch of black pepper.

4

Optional: before serving, you can add on top 1 tablespoon of chopped parsley and a few slices of fresh red and green chillies. Toppings are optional but they really improve the overall taste of the meal.

Notes:
5

Toppings are not included in the nutritional information.

6

You can serve this sheet pan dinner with a small bowl of plain unsweetened vegan yogurt to use as a dipping sauce.

7

You can use the combination of spices written in the ingredients' list or opt for some medium curry powder.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 314
% Daily Value *
Total Fat 22.7g35%
Total Carbohydrate 15.3g6%

Dietary Fiber 4.2g17%
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.