Okay ya'll, Here is a great, healthy dinner recipe that ends up being about 320 calories. It is a vegetarian dish, but you won't even miss the meat. It is a recipe I adapted from the Living Well website, but it did not have enough flavor for me, so I made some changes.
What you need
2 tablespoons curry powder
½ teaspoon salt
¼ teaspoon freshly ground pepper
1 teaspoon of garam masala
1 teaspoon of cumin
1 14-ounce package extra-firm water-packed tofu
4 teaspoons olive oil, divided
1 large delicata squash (about 1 pound), halved, seeded and cut into 1-inch cubes
1 medium onion, halved and sliced
2 teaspoons grated fresh ginger *I did not measure, I just chopped a small piece of ginger and started grating*
1 14-ounce can “lite” coconut milk *I am allergic coconut, so I used oat milk instead*
1 teaspoon light brown sugar
8 cups coarsely chopped kale or chard, tough stems removed
1 1/2 tablespoon lime juice, plus more to taste
1 cup of cooked quinoa
Directions
1. Start by drying out your tofu. Put your tofu on a cutting board with paper towels beneath and put heavy objects on top of your tofu (I put a pan on top and then put weights/books on top). The dryer you can get your tofu, the more crispy it will get.
2. While your tofu is draining, Combine your seasonings small bowl. Use a fork to mix them up.
3. Also while your tofu is draining (this can take some time), cut your vegetables and prep your ingredients. Halve and slice your onion ad put that in a bowl to the side. Chop your squash into cubes (the video below gives a great step by step instruction on how to cut delicata squash). Measure out all of your ingredients and put them aside so that they are ready when it's time to cook.
4. Get your quinoa cooking. *Pro-Tip: use a chicken stock or vegetable stock to cook your quinoa in to get more flavor, I opted for water to decrease calories*
5. Blot tofu dry with a paper towel and cut into 1-inch cubes; toss the tofu in a medium bowl with 1 1/2 teaspoon of the spice mixture (you will use the rest later).
6. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Turn on your oven to 325! Add the tofu to your pan and cook, stirring every 2 minutes, until browned, 6 to 8 minutes total. Transfer to a cooking sheet or oven safe pan, and put this into the oven (this will help get more of a crisp on your tofu).
7. Heat the remaining 2 teaspoons oil over medium-high heat. Add squash, onion, ginger and the remaining spice mixture; cook, stirring, until the vegetables are lightly browned, 4 to 5 minutes.
8. Add milk and brown sugar; bring to a boil.
9. Add half the kale (or chard) and cook, stirring, until slightly wilted, about 1 minute. Stir in the rest of the greens and cook, stirring, for 1 minute.
10. Return the tofu to the pan, cover and cook, stirring once or twice, until the squash and greens are tender, 3 to 5 minutes more. Remove from the heat and stir in lime juice.
11. Put your cooked quinoa into a bowl and top with your curry mixture, then you're done!
Share your thoughts! What do you think? What would you change?