Ingredients
Equipment
Method
- In a large pot, bring salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a non-stick skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
- Add the cubed tofu to the skillet, sprinkle with smoked paprika and chili powder. Sauté for about 8–10 minutes, allowing the tofu to brown slightly on all sides.
- Introduce the sliced radishes and asparagus to the skillet, and cook until just tender, approximately 5 minutes.
- Pour in the coconut milk and soy sauce. Stir to combine and let the mixture simmer for about 5–7 minutes, allowing it to thicken slightly. Season with salt and pepper to taste.
- Toss the cooked pasta into the skillet with the tofu and vegetable mixture, ensuring everything is nicely coated in the curry sauce.
- Plate the pasta curry, garnish generously with fresh cilantro, and serve hot. For an extra kick, sprinkle chili flakes and offer lime wedges on the side.
Nutrition
Notes
Feel free to get creative with this recipe! Swap out the tofu for chickpeas or lentils for a different protein source, and if you prefer a milder dish, simply reduce the chili powder. Leftovers can be stored in the fridge for up to 3 days, and they make for fantastic reheated lunches. Enjoy your culinary creation!