Get seasonal with a delicious pumpkin curry with tofu, broccoli rabe, snap peas, radish and green onions.
Total Time
30min
5.0
3 Ratings
Author: SideChef
Servings:
2
Ingredients
•
1
bunch
Broccoli Rabe
•
1 1/2
cups
Sugar Snap Peas
•
1
bunch
Radishes
•
1
pckg
Firm Tofu
•
to taste
Scallions
•
3
Tbsp
Red Curry Paste
•
1
cup
Canned Pumpkin Purée
•
1
clove
Large
Garlic
•
1
Tbsp
Extra-Virgin Olive Oil
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C). Place Canned Pumpkin Purée (1 cup), Red Curry Paste (3 Tbsp), and Garlic (1 clove) into a blender or food processor. Blend until uniform.
2.
Quarter Radishes (1 bunch).
3.
Toss Firm Tofu (1 pckg) in Extra-Virgin Olive Oil (1 Tbsp) and bake for 15 minutes in the oven or until light brown around the edges.
4.
Use a bamboo steamer if you have one. Steam Sugar Snap Peas (1 1/2 cups) and radishes for 5 minutes. If you do not have a bamboo steamer, you can rig one up with a strainer and large sauce pot. Boil water under the strainer and cover with a lid.
5.
After 5 minutes, add the Broccoli Rabe (1 bunch) to the steamer, and steam for another 10 minutes.
6.
Plate all the vegetables with tofu and top with pumpkin sauce and Scallions (to taste). Enjoy!!
Nutrition Per Serving
CALORIES
482
FAT
16.1 g
PROTEIN
30.1 g
CARBS
59.3 g
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