I’m in love with anything curry so I threw this together. It’s healthy and tasty and VERY quick for those busy week nights!

Servings: 4
Prep Time: 5 Minutes
Cook Time: 15 Minutes


  • 1 Package Organic firm tofu
  • 1/4 Cup Red Onion diced
  • 3 Drizzles Olive oil
  • 1/2 Cup Sugar snap peas Tips removed
  • 4 Dashes Ground Pepper
  • 4 Dashes Ground Ginger
  • 5 Baby carrots Diced
  • 1/2 Juice from a lemon
  • 4 Tablespoons Curry Paste *I use Patak’s and I try to keep it light because of the sugar. This product is gluten-free!


In a medium saucepan, bring olive oil to medium heat and add tofu. Cook for 8-10 minutes until tofu is brown on the outside.


Add the sugar snap peas and onions to the tofu and stir for 4 minutes.

Peas and onions

Add all spices, curry paste and baby carrots and stir. Cook for another 3 minutes. Serve with lemon and enjoy!

Tofu and vegetables stir fry