Getting back on keto so I can survive this soulsuckingly low-energy winter

Recipe

1. Fry high protein tofu as desired, I did abt 3 mins on top and bottom on high heat with olive oil. Set aside.

2. To same pot add green curry paste and garlic, let get aromatic. I just eyeballed the amounts I’d say 2.5 tbspgreen curry paste and half a head of garlic.

3. Add fresh spinach, I used a whole bunch. Mix and simmer and let the spinach get small (idk the cooking term)

4. When spinach is dark green but not soggy, add vegetable stock and 1/4 can of full fat coconut milk. It should be medium green not too light. Mix in some turmeric powder but this is optional.

5. Using an immersion blender or regular blender blend the mixture until completely smooth. Return to pot and simmer

6. Pour curry into a bowl and add tofu, top with desired toppings. I used a bit of coconut milk, feta cheese, truff jalapeño hot sauce and some mint.

It’s to die for.

I am too tired to do the exact math but everything I listed has 0-4g carbs not including fiber so I’d estimate about 12g carbs per serving. I’m doing OMAD and lifting heavy so this is fine for me.