| 6 | 15 | 544 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 10 min | 1 |
| 50 gm | Tofu, regular, extra firm (chopped) |
| 1/2 cup | Cashew milk, unsweetened |
| 1 cup | Vegetables, freeze-dried |
| 1/2 cup | Cremini (Italian) mushroom (sliced) |
| 1 tbsp | Red curry paste |
| 1/2 cup | Broccoli slaw |
1. Chop up the tofu and mushrooms.
2. Heat a soup pan up slightly, add the red curry paste and cashew milk.
3. Add the sliced mushrooms and firm tofu, until the mushrooms are almost cooked.
4. Add frozen (or fresh) veggies, simmer for 3-5 more minutes.
5. at the last moment at broccoli slaw and reheat.
6. This dish taste even better the next day, great for batch cooking!
TIP; add rice, quinoa or any carbohydrates if your macros allow.
and or Swop out the vegetables to your liking
| Meat Alternative | 1.3 |
| Vegetables | 9.6 |
