Tofu Vegetable Curry with 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
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