Tofu & Vegetable Curry with Zucchini Noodles

For this quick Thai-inspired curry recipe, we've combined tofu and plenty of veggies with a flavorful sauce made with red curry paste, lime juice and coconut milk. 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.

Ingredients

  • 2 tablespoons toasted sesame oil
  • 1 (14 ounce) package extra-firm tofu, cut into 1/2-inch pieces
  • 1 (14 ounce) can coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon lime juice
  • 2 medium cloves garlic, grated
  • ½ teaspoon salt
  • 1 tablespoon avocado oil
  • 1 (8 ounce) package sliced mushrooms
  • 1 bunch scallions, cut into 1-inch pieces
  • 6 cups chopped kale
  • 2 (10 ounce) packages zucchini noodles

Directions

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