Best Easy Vegan Coconut Curry With Tofu Recipes

EASY COCONUT CURRY WITH TOFU {30 MINUTES, ONE PAN}

Steps:

• Cook rice according to package directions. Once finished cooking remove from heat and keep lid on until ready to eat. Fluff with a fork before serving.
• Pat tofu dry (you can press it if you like but that will take longer than 30 minutes) and cut into bite size pieces. Heat a large pan over medium heat and add coconut oil, tofu and tamari or salt. Stir, cover with a lid and let cook until browned, 5-7 minutes, stirring occasionally.
• Add the garlic and all the vegetables and cook another 3 minutes. Next, add the coconut milk, curry powder, garam masala and salt. Stir everything together well, cover with a lid and let cook until vegetables are tender, about 5 minutes.
• Divide rice into 4 equal portions and top with equal amounts of coconut curry. Add any desired toppings you like and enjoy!

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!

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.

VEGAN ONE-POT COCONUT CURRY WITH PASTA AND VEGETABLES

Steps:

• Heat olive oil in a large saucepan over medium heat and cook onion until soft and translucent, about 3 minutes. Add garlic and cook 1 more minute. Add rigatoni pasta, coconut milk, diced tomatoes, water, garbanzo beans, red curry paste, curry powder, garlic powder, salt, black pepper, and red pepper; stir to combine. Cover with a tight-fitting lid and bring to a boil. Reduce heat and simmer, stirring every 2 minutes, for 13 to 15 minutes.
• Stir in cherry tomatoes and spinach; cook for 2 to 3 more minutes. Taste and adjust seasoning with salt, black pepper, and red pepper.

COCONUT CURRY TOFU

Steps:

• Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
• In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
• Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.

EASY COCONUT CURRY TOFU

Steps:

• Drain tofu and cut into thin slices. Heat oil over medium heat. Cook tofu in a single layer without stirring about 5 minutes or until slightly browned on bottom. Stir gently. Then continue to cook, stirring occasionally, until thouroughly cooked, about 5-7 minutes.
• While tofu is cooking, prepare sauce by mixing coconut milk, cilantro, curry paste, curry powder, chili sauce, soy sauce, and garlic.
• Add veggies and sauce and cook, stirring, until veggies are barely wilted, about 1-2 minutes.
• Serve with brown rice and garnish with extra cilantro.