Creamy Coconut Curry Tofu: Easy To Make With 5 Health Benefits
Coconut Curry Tofu is a vegetarian comfort meal that's loaded with flavor, easy to make, and plant based. It makes for a great anti inflammatory soup recipe.
Servings: 4
Ingredients
- 1 block (14 oz.) extra firm tofu pressed and cubed
- 1 tbsp olive oil or coconut oil
- 1 Small onion diced
- 2 cloves garlic minced
- 1 tbsp ginger freshly grated
- 1-2 Tbsp Red curry paste adjust to taste
- 1 can (14 oz.) coconut milk full fat
- 1 tbsp soy sauce or tamari
- 1 tsp maple syrup optional
- 1 cup chopped vegetables spinach, bell pepper, zucchini, etc.
- fresh lime juice for serving
- fresh cilantro optional for garnish
- cooked jasmine or basmati rice to serve
Instructions
- Prepare the Tofu:Press tofu to remove excess moisture, then cut into cubes.
- Heat oil in a skillet over medium heat. Add tofu cubes and cook until golden brown on all sides. Remove from heat and set aside.
- Sauté the Aromatics:In the same pan, add more oil if needed. Sauté the diced onion for 2–3 minutes until soft. Add garlic and ginger, and stir for 30 seconds.
- Add Curry Paste: Stir in red curry paste and cook for 1 minute until fragrant.
- Make the Sauce:Pour in coconut milk and stir to combine. Add soy sauce and maple syrup. Adjust seasoning to taste.
- Add Veggies & Tofu:Stir in chopped vegetables and tofu. Simmer for 8–10 minutes, until vegetables are tender and sauce has thickened.
- Finish & Serve:Add a squeeze of lime juice, garnish with cilantro, and serve hot over rice.
Notes
- Use full fat coconut milk for extra creaminess.
- For more heat, add red pepper flakes or a chopped jalapeño.
- Swap tofu for tempeh, chickpeas, or roasted cauliflower.
- Add ins like baby spinach, mushrooms, green beans, or carrots work well too.
