Thai Tofu and Squash Curry
45 mins (prep 30, cooking 15)
16 ingredients
6 servings
From Canadian Living magazine. Recommended for tofu lovers and/or fans of Thai-inspired dishes.

Categories:  technique , <-60-mins , stir-fry , thai , soy~tofu , asian , time-to-make , oamc~freezer~make-ahead , vegan , main-dish , beans , number-of-servings , vegetarian , vegetable ,
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Serving Size (115.15 g)
Servings 6
Amount per Serving
Calories 104.84 Calories from Fat 62.73
% Daily Value *
Total Fat 6.97g 64.31%
Saturated Fat 0.61g 18.32%
Trans Fat 0.06g %
Cholesterol 0.0mg 0.0%
Sodium 620.29mg 155.07%
Total Carbohydrate 4.29g 8.57%
Dietary Fiber 0.7 g 16.75%
Sugars 0.95 g %
Protein 8.61g 103.37%
Vitamin A 829.67IU% Vitamin C 2.66mg%
Calcium 138.57mg% Iron 1.67mg%
*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, thai red curry paste, light coconut milk, packed brown sugar, sweet red pepper, chopped fresh cilantro, salted peanuts