PocketAthleteJoin the waitlistTofu & spinach curry, no rice
- Calories
- 683
- Protein
- 54g
- Carbs
- 18g
- Fat
- 45g
Dinner · about 20 minutes · one serving
What you need
- ·280g firm tofu
- ·180g baby spinach
- ·150g chestnut mushrooms
- ·60g coconut milk
- ·20g curry paste
- ·10g root ginger
- ·8g garlic
- ·5g olive oil
Method
- 1Sixty grams of coconut milk, not a tin. It is here for flavour and body; a full tin would put 400 calories on a plate that cannot carry them.
- 2Paste, ginger and garlic in the oil for a full minute until it stops smelling of jar.
- 3Mushrooms in for 4 minutes to brown, then the coconut milk and a good splash of water — the water is what makes it a sauce rather than a paste.
- 4Pressed, cubed tofu in for 5 minutes, spooning the sauce over rather than stirring, so it doesn't break up.
- 5Spinach through at the end in two goes.
No rice under it, which is the point. On a rest day in a cut this is the plate that leaves room for breakfast.
Worth knowing: No rice under it, which is the point. On a rest day in a cut this is the plate that leaves room for breakfast.
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