Dinner
Tofu Coconut Curry for the Table
Worth a second batch curries in our house and this Tofu Coconut Curry is my absolute regular on the blog! It’s simple
- 4 servings
- Prep 5 minutes
- Cook 20 minutes
- Total 25 minutes
This earns a repeat curries in our house and this Tofu Coconut Curry is my absolute go-to on the blog! It’s simple to make, great for leftovers, and simply overall SO SAVORY!
I have a few satisfying curry recipes on my blog at this point and surely by now, you know how much Worth keeping them? One of the first that I ever posted was this Loaded Veggie Tikka Masala and OMG is it the go-to thing on my blog ever. People often ask me what my regular recipe is on the blog and that tikka masala is HIGH on the list.
You could technically make this dish in only one skillet but I MUCH prefer to cook the tofu at the same time, in a separate skillet, as the curry. This makes the whole dish comes together in only about 20 minutes. Once the tofu is nicely sauteed, you can simply mix it into the curry. and BAM you’re done.
We almost always serve ours with basmati rice but this could be served with anything you like or even eaten all on it’s own!
That’s it for today! PLEASE make this curry asap because it’s DEEPLY GOOD! I’m going to be making it in my Instagram stories tonight! UPDATE: here are those stories walking you through how for this!
More tofu recipes you’ll love:
- The DEPENDABLE Tofu recipes around!
- Tofu Satay
- Sesame Tofu Bowls
- Pan Fried Tofu
- Unfussy Tofu Tacos
- Crispy Baked Tofu
- Cashew Tofu Stir Fry
- Tofu Kebabs
- Grilled Tofu
- Sheet Pan Baked Tofu & Veggies
- Tofu Stir Fry
- Breakfast Tofu Scramble
See how to make the Tofu Coconut Curry here:
The recipe
Tofu Coconut Curry for the Table
This tofu coconut curry is simple to make and is SO savory and comforting!
- 4 servings
- Prep 5 minutes
- Cook 20 minutes
- Total 25 minutes
Ingredients
- 15 ounces extra firm tofu (pressed and cubed *)
- 1 tablespoon toasted sesame oil
- 1 tablespoon coconut oil
- 2 cloves garlic (minced)
- 1 medium sweet potato (cubed)
- 3 cups cauliflower florets (about ½ of a medium cauliflower)
- 1 teaspoon curry powder
- ½ teaspoon ground turmeric
- 1 15 ounce can of lite coconut milk
- 1 cup broth
- 2 tablespoons almond butter (can sub in peanut butter if desired)
- 1 tablespoon soy sauce
- 1 teaspoon salt
- black pepper to taste
- 1 bell pepper (thinly sliced)
- 1 cup of sliced sugar snap peas
Method
- 1
In a large skillet, heat the sesame oil over medium heat. Once hot, add in the tofu and saute for 15 minutes, flipping every few minutes. This is go-to done in a non-stick skillet. See HERE for a more detailed guide on sautéing tofu.
- 2
Meanwhile in a separate large skillet over medium heat, melt the coconut oil and add in the minced garlic. Cook for 2 minutes.
- 3
Add in the sweet potato and cauliflower and saute for 5 minutes as the veggies begin to soften a bit. Stir in the curry powder and turmeric and cook for an additional minute.
- 4
Mix in the coconut milk, broth, almond butter, soy sauce, salt, and pepper and cook for 5 additional minutes as the veggies continue to cook. Stir in the bell pepper and snap peas and cook for 10 additional minutes. Remove from heat and let cool for a few minutes.
- 5
Serve on it’s own or over quinoa or basmati rice and enjoy!!
Cook notes
*See my guide HERE all about how and why to press tofu
Per serving
- Calories356 kcal
- Carbohydrates28 g
- Protein13 g
- Fat21 g
- Saturated Fat12 g
- Polyunsaturated Fat4 g
- Monounsaturated Fat5 g
- Sodium1286 mg
- Potassium774 mg
- Fiber6 g
- Sugar8 g
- Vitamin A9344 IU
- Vitamin C90 mg
- Calcium111 mg
- Iron3 mg
