Creamy Coconut Curry Tofu is a vegetarian comfort meal that’s loaded with flavor, and simple to prepare.

This dish is the plant based answer to coconut curry chicken, and makes a great anti inflammatory soup recipe.

It also offers all the warmth, creaminess, and spice you’d expect, without the meat. Whether you’re a long time tofu lover or just dipping your toes into vegetarian eating, this curry is a game changer.

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Why Tofu Is Great in Coconut Curry

Tofu is a fantastic meat substitute because it soaks up flavor like a sponge. When simmered in a creamy coconut curry sauce, tofu becomes tender on the inside, and golden on the outside if you give it a quick fry in the pan first.

It’s packed with protein, is low in calories, and free from cholesterol, making it a great choice for heart health, and an anti inflammatory components.

Ingredients You’ll Need To Make Coconut Curry Tofu:

1 block (14 oz) of extra firm tofu. ( pressed and cubed )
1 tbsp olive oil or coconut oil
1 small onion, diced
2 garlic cloves, minced
1 tbsp fresh grated ginger
1-2 tbsp red curry paste (adjust to taste)
1 can (14 oz) full-fat coconut milk
1 tbsp soy sauce or tamari
1 tsp maple syrup (optional)
1 cup chopped vegetables ( ex. Spinach, bell pepper, zucchini )
Fresh lime juice (for serving)
Fresh cilantro (optional, for garnish)
Cooked jasmine or basmati rice (to serve)

Instructions To Make Coconut Curry Tofu:

Prepare the Tofu: First, press your tofu to remove excess moisture. This step is important for getting the tofu nice and firm. Then cut it into cubes.
Pan Fry the Tofu: Heat a tablespoon of oil in a skillet over medium heat. Place the tofu cubes into the skillet and cook, turning occasionally, until each side is crisp and golden. Remove from heat and set aside.
Sauté For Aromatics: In the same pan, add more oil if needed. Toss in the diced onion, and cook for 2-3 minutes until it’s softened. Then add the garlic and ginger. Stir for about 30 seconds.
Add Curry Paste: Stir in the red curry paste and let it cook for another minute until fragrant.
Pour in Coconut Milk: Add the coconut milk and stir to combine it together. Then mix in soy sauce and maple syrup, adjusting flavors to your preference.
Add The Veggies & Tofu: Add the chopped veggies and tofu to the pan. Simmer for about 8-10 minutes, until veggies are tender and the sauce has nicely thickened.
Finish & Serve: Squeeze in a little fresh lime juice, garnish with cilantro if desired, and serve over warm rice.

Tips for Customizing:

If you want it creamier, use coconut milk with full fat.
If you want more heat, add crushed red pepper flakes, extra curry paste, or even a chopped jalapeño.
If you’re not into tofu, try and substitute tempeh, chickpeas, or even roasted cauliflower as the protein base.
Other Add ins: Baby spinach, mushrooms, green beans, or carrots can all elevate the dish.

Coconut Curry Tofu vs. Coconut Curry Tempeh

So, should you use tofu or tempeh? Both would make a great anti inflammatory soup recipe, but tofu is creamier and softer, and more neutral in flavor. Tempeh, on the other hand, has a firmer bite and a slightly nutty, earthy taste. If you’re after a chewier, and more hearty texture with higher protein, go for tempeh. If you want something that soaks up all the sauce, and melts in your mouth, then tofu is the one to choose.

You can even use both for a mixed protein, curry bowl!

Health Benefits of Coconut Curry Tofu:

High in Plant Based Protein: Tofu is a complete protein source, offering all nine essential amino acids.
Heart Healthy Fats: Coconut milk contains medium chain triglycerides (MCTs), which can support metabolism and brain health.
Gut Friendly: The spices in curry , ginger, and garlic are known for their immune supporting and anti-inflammatory properties, making this a great anti-inflammatory soup recipe.
Customizable Nutrient Boost: Add veggies like spinach (for iron), bell peppers (for vitamin C), or zucchini (for hydration and fiber).
Low Glycemic: If you serve with brown rice or quinoa, this meal keeps your blood sugar more stable compared to highly processed takeout.

Make It For Your Weekly Meal Prep

This dish is one of those meals that tastes even better the next day, making it great for meal prep. Store leftovers in an airtight container in the fridge for up to four days, or freeze for a quick future dinner.

Serve it up with naan bread, a cucumber salad, or a side of mango chutney for the ultimate plant based curry night.

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Final Thoughts

Whether you’re vegetarian, vegan, or just trying to eat more plant based meals, Coconut Curry Tofu is a great option. It’s comforting, nourishing, and endlessly adaptable. You won’t even miss the chicken.

Now go grab that tofu and coconut milk and make your kitchen smell amazing.

If you’re looking for more great, anti inflammatory meals, be sure to check out our Anti inflammatory diet meal plan with 5 easy cooking tips.

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