High protein delicious vegetarian noodles

Red Curry Tofu and Vegetable Zucchini Noodles

Ingredients:

• 2 tablespoons toasted sesame oil
• 1 (14 ounce) package extra-firm tofu, cut into 1/2-inch pieces
• 1 (14 ounce) can coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon lime juice
• 2 medium cloves garlic, grated
• ½ teaspoon salt
• 1 tablespoon avocado oil
• 1 (8 ounce) package sliced mushrooms
• 1 bunch scallions, cut into 1-inch pieces
• 6 cups chopped kale
• 2 (10 ounce) packages zucchini noodles

Directions:

1. Heat sesame oil in a large nonstick skillet over medium-high heat. Add tofu and cook until golden brown, about 4 minutes. Transfer to a plate.
2. Whisk coconut milk, red curry paste, lime juice, garlic, and salt in a small bowl.
3. Add avocado oil, mushrooms, and scallions to the pan and cook until mushrooms have browned and released their liquid, about 5 minutes.
4. Add the sauce mixture, tofu, and kale to the pan and cook until the kale is wilted, the sauce has thickened, and the tofu is heated through, about 2 minutes.
5. Transfer the curry to a bowl.
6. Add zucchini noodles to the pan and cook until heated through, about 1 minute.
7. Serve the curry over the zucchini noodles.Nutrition Information (per serving):

• Calories: 343
• Total Fat: 27g
• Saturated Fat: 12g
• Cholesterol: 0mg
• Sodium: 567mg
• Total Carbohydrate: 17g
• Dietary Fiber: 6g
• Sugars: 6g
• Protein: 13g