This super healthy Thai tofu zoodle soup is filled with a rainbow of veggies and spicy red curry flavor. It's the perfect way to hit refresh on your week!
Yield: 4 servings
Ingredients
2 tbsp coconut oil, divided
1 lb super firm tofu, drained and cut into 1-inch cubes
1 sweet onion, diced
3 garlic cloves, minced
1 red bell pepper, thinly sliced
½ cup thinly sliced baby carrots
½ tsp minced fresh ginger
2 tbsp thai red curry paste
1½ cups vegetable broth
14 oz full fat coconut milk
8 oz sugar snap peas, trimmed
2 zucchini, spiralized
salt and black pepper, to taste
juice of 1 lime, to taste
Instructions
Melt 1 tbsp of the coconut oil in a large nonstick wok over high heat. Add the tofu to the pan and fry until browned on all sides, flipping the cubes after a few minutes. Remove to a paper towel-lined plate to drain and set aside.
In the same wok, heat the remaining coconut oil over medium-low heat. Add in the onions, garlic, peppers, carrots, and ginger. Season with a pinch of salt and black pepper. Cook until the veggies are slightly softened, about 5 minutes. Stir in the curry paste and cook for an additional 5 minutes.
Pour the veggie broth and coconut milk in to the pan along with the snap peas and fried tofu. Bring to a boil, then lower the heat and simmer for 5 minutes. Season to taste with salt, black pepper, and lime juice.
Just before serving, stir in the zucchini noodles allowing them to soften slightly. Serve warm.