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–+ servings
Coconut Curry Tofu and Sweet Potato Skillet

Coconut Curry Tofu and Sweet Potato Skillet

This Coconut Curry Tofu and Sweet Potato Skillet is a vibrant, nutritious one-pan meal that's bursting with flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Tofu and Vegetables
  • 1 block firm tofu pressed and cubed
  • 2 medium sweet potatoes diced
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup vegetable broth low-sodium
  • 2 tbsp curry powder
  • 2 cups fresh spinach
  • 3 cloves garlic minced
  • Salt to taste
  • Pepper to taste
  • 1 tbsp olive oil

Equipment

  • Skillet

Method
 

Cooking Steps
  1. Press the tofu between paper towels to remove excess moisture, then cut into bite-sized cubes.
  2. In a large skillet over medium heat, heat olive oil and sauté minced garlic until fragrant (about 1 minute).
  3. Add diced sweet potatoes with a pinch of salt; stir occasionally for about 8 minutes until slightly softened.
  4. Gently fold in cubed tofu and cook for another 5 minutes.
  5. Add coconut milk, vegetable broth, and curry powder; stir well and bring to a gentle simmer.
  6. Stir in fresh spinach until wilted (about 2 minutes) before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 34gProtein: 10gFat: 20g

Notes

Feel free to customize with different vegetables or proteins for added variety.

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