Curry Tofu with Bell Pepper and Flour Tortilla

Ingredients

• Flour Tortilla1 medium (45 g)
• Tofu250 g
• Onion1/4 count (38 g)
• Curry1 teaspoon (2 g)
• Almond Milk1/4 cup (60 ml)
• Tomato Sauce1 tablespoon (14 g)
• Soy Sauce1 teaspoon (5 g)
• Oil1 tablespoon (10 ml)
• Ground Ginger1/4 teaspoon (1 g)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Heat a pan over medium heat. In the meantime, drain the tofu and dice.

2. 2

   Step 2

   Once heated, pour half the oil, spread and add the tofu. Let cook 2-3 minutes per side until browned.

3. 3

   Step 3

   Remove the tofu and add the almond milk, tomato sauce, garlic, ginger, curry and soy sauce to the same pan.

4. 4

   Step 4

   Mix well and let boil for 2-3 minutes until thickened like a sauce. Turn off and set aside.

5. 5

   Step 5

   Next, cut the bell pepper and onion into thin strips. Set aside.

6. 6

   Step 6

   Heat a pan over medium heat. Once heated, pour the remaining oil, spread and add the bell pepper and onion.

7. 7

   Step 7

   Add salt and pepper to the vegetables and stir-fry for 3-5 minutes. Once ready, add the curry sauce with the tofu. Mix well.

8. 8

   Step 8

   Warm each side of the tortillas for 30 seconds so they are softer.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Curry Tofu with Bell Pepper and Flour Tortilla can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.