Healthy Vegan Tofu Coconut Curry Recipes

ONE PAN TOFU COCONUT CURRY

Steps:

• In a large sauté pan or skillet (I use a 12-inch skillet) at medium-high heat, add the vegetable oil, onion, bell pepper, salt, and pepper. Sauté until the onions begin to brown, about 4-5 minutes.
• Add in the garlic, ginger, curry powder, turmeric, and cumin and stir for another minute or two, until fragrant.
• Reduce the heat to low and stir in the coconut milk, crushed tomatoes, and tomato paste until well-incorporated. Add the tofu and gently stir to coat with the sauce.
• Bring the curry to a boil before reducing the heat to a simmer. Cook uncovered for 5 minutes.
• Stir in the spinach, lime zest, and lime juice, until the spinach wilts. Taste for additional salt and pepper. Top with fresh cilantro and serve over rice. Enjoy!

HEALTHY VEGAN TOFU COCONUT CURRY

Steps:

• Cut block of tofu into 1/2- or 1-inch cubes and press out the water with paper towel. Place something heavy (like a large plate or cookbook) over the paper towel while you cook the rest of the ingredients.
• Cook quinoa or other grain according to package directions. I have a whole post about how to cook quinoa here, if needed!
• Next, heat coconut oil in a large pan over medium. Add minced garlic and cook for a couple minutes until brown and fragrant. You can add chopped onion here too if you'd like (I simply don't tolerate onion well).
• Add the mushrooms to the pan and sauté for 5 mins. Add the chopped zucchini, peppers, and tomatoes next, sautéing for another 5-10 mins, or until veggies are lightly browned. Add baby spinach and continue to sauté until it wilts.
• Next, pour coconut milk into the pan overtop of the cooked veggies. Stir curry powder, cumin, cinnamon, ginger, salt, and pepper into the coconut milk, bringing everything to a boil.
• Carefully stir in tofu cubes. Reduce heat and allow the coconut curry to simmer (uncovered) for about 15-20 minutes, allowing the milk to reduce and thicken. If necessary, adjust seasonings to desired taste.*Note: if you'd like to have crispier tofu, you can fry tofu in a separate pan with a bit of cornstarch, until crispy on all sides. Then serve the curry overtop of the tofu and quinoa!
• Serve quinoa into bowls and top with coconut curry. Garnish with fresh herbs and a squeeze of lime (if desired). Enjoy hot!

EASY VEGAN COCONUT CURRY WITH TOFU

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potatoes, cover, and steam until cooked through but slightly firm, 10 to 15 minutes.
• Heat oil in a wok or frying pan over medium-high heat. Add onion and saute until tender, about 5 minutes. Add tofu and saute until browned, 5 to 7 minutes. Add sweet potatoes and peas, followed by curry powder, brown sugar, cumin, cinnamon, and salt.
• Add basil. Pour in coconut milk, slowly, while stirring. Reduce heat and let simmer until thickened, about 20 minutes. Serve with bell peppers and cilantro.