This easy tofu curry, made with pretty delicata squash and hearty greens, cooks up in one skillet.
To speed up the prep, use bagged chopped kale.
Serve with quinoa or brown rice.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
Add the tofu and cook, stirring every 2 minutes, until browned, 6 to 8 minutes total.
Transfer to a plate.
Heat the remaining 2 teaspoons oil over medium-high heat.
Add coconut milk and brown sugar; bring to a boil.
Stir in the rest of the greens and cook, stirring, for 1 minute.
Remove from the heat and stir in lime juice.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
