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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