This summer squash and tofu curry is a simple, flavorful way to bring fresh vegetables and warm spices together in one dish. Made with tender squash, hearty tofu, kale, and a coconut milk base seasoned with curry powder and ginger, it offers a balance of comfort and freshness. With plenty of potassium and nourishing ingredients, it’s a wholesome meal that’s easy to enjoy any night of the week.

Summer Squash and Tofu Curry

Ingredients:

• 2 tablespoons of curry powder

• 1/2 teaspoon of salt

• 1/4 teaspoon of black pepper, freshly ground

• 1 14-oz. extra firm tofu

• 4 teaspoons of canola oil

• 1 yellow squash, cubed

• 1 yellow onion, thinly sliced

• 2 teaspoons of fresh ginger, minced

• 1 14-oz. can of lite coconut milk

• 1 teaspoon of light

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