2 teaspoons vegetable oil
1 (12.3 ounce) package extra-firm tofu, drained, pressed and cut into 1/2-inch cubes
1 medium onion, cut vertically
2 garlic cloves, minced
1 tablespoon minced ginger
2 cups broccoli florets
1 cup zucchini slices
1/2 a package of mushrooms, quartered
1 tablespoon red curry paste (I use Patak’s)
1/2 teaspoon salt
2 tablespoons low-sodium soy sauce (If using regular, omit salt)
1 (14-ounce) can light coconut milk, shaken
2 scallions, chopped
2 cups fresh spinach leaves
2 tablespoons lime juice
basmati rice chopped cilantro for serving
Directions:

Heat oil in a large nonstick skillet over medium high heat.  Add the tofu cubes and cook, turning often, until golden on all sides.  Remove tofu from pan and set aside.

Add the onions, garlic and ginger to the pan, saute for about 2 minutes or until fragrant.  Add the broccoli, zucchini and mushrooms, and cook, stirring often, for about 8 minutes, or until vegetables are lightly tender.

Add the curry paste, salt, soy sauce and coconut milk to the pan.  Bring to a boil, turn the heat down to low and simmer for about 3 minutes- the sauce will thicken slightly.

Stir in the scallion, spinach leaves, and lime juice.

Serve over basmati rice, sprinkled generously with cilantro.

Serves 4.

Tofu