Curried Tofu and Green Beans
50 mins (prep 30, cooking 20)
12 ingredients
4 servings
This a recipe I made from the April issue of Everyday Food. I am always looking for new tofu recipes and we love curry. I am posting it as it appeared but I made the following changes: I substituted coconut milk for the half and half, used 1 pound fresh green beans that I parboiled and a 14 ounce can of diced tomatoes with the liquid and omitted the water. This was quick and tasty and tasted great reheated the next day for lunch.

Categories:  <-60-mins , low-cholesterol , low-calorie , low-sat.-fat , main-dish , beans , vegetarian , low-in... , low-sodium , one-dish-meal , soy~tofu , curries , time-to-make ,
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Serving Size (145.39 g)
Servings 4
Amount per Serving
Calories 206.13 Calories from Fat 153.9
% Daily Value *
Total Fat 17.1g 105.22%
Saturated Fat 3.27g 65.3%
Trans Fat 0.19g %
Cholesterol 10.94mg 14.59%
Sodium 21.99mg 3.66%
Total Carbohydrate 5.32g 7.09%
Dietary Fiber 2.36 g 37.82%
Sugars 1.87 g %
Protein 11.22g 89.74%
Vitamin A 105.4IU% Vitamin C 0.79mg%
Calcium 224.11mg% Iron 2.55mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
small onion, coarse salt, ground pepper, cloves garlic, frozen cut green beans, plum tomatoes, cooked white rice