Serve the curry over lightly warmed zucchini noodles to get even more veggies in your weeknight dinner.
Bonus: Everything is cooked in one skillet, so there’s only one pan to wash after dinner.
Pat tofu dry and add to pan.
Cook in a single layer, without stirring, until the pieces turn golden, about 4 minutes.
Gently stir and continue cooking, stirring occasionally, until golden all over, 4 minutes more.
Transfer to a plate.
Meanwhile, whisk coconut milk, curry paste, lime juice, garlic and salt in a small bowl.
Add avocado oil, mushrooms and scallions to the pan.
Cook, stirring, until the mushrooms have released their liquid and started to brown, about 5 minutes.
Transfer to a bowl.
Add zucchini noodles to the pan and cook, stirring, until heated through, about 1 minute.
Serve the curry over the noodles.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
