This quick and easy Tofu Coconut Curry features a velvety coconut base infused with aromatic spices, tender tofu that soaks up the bold flavors of the sauce, and fresh herbs with a squeeze of lime that brightens every bite. It's nourishing, satisfying, and so delicious. Plus, it's ready in just 20 minutes, making this a perfect one pot meal for busy weeknights or whenever you are craving a bowl of comfort.
There's nothing quite like a rich, flavorful curry that comes together in no time, and this coconut curry tofu does just that. Whether you're a longtime curry lover or just dipping your toes into plant-based meals, this vegan dish is just what you are looking for! Not only it is quick to prepare, but it's also endlessly versatile, so you can customize it just to how you like it.
Why You'll Love this Tofu Coconut Curry Recipe
- Ready in just 20 minutes. This vegan curry comes together in just 20 minutes, making it a great option for those evenings when you need a quick and satisfying meal. All you need to do is saute the tofu, add the soup base ingredients spices, then finish off with the veggies to create a rich and hearty tofu.
- Nutrient-dense and plant-based. Packed with protein-rich tofu, fiber-filled vegetables, and the healthy fats of coconut milk, this dish provides a well-rounded, nutrient-packed meal. It's naturally vegan and dairy-free, making it an excellent option for those with dietary restrictions or looking to add more plant-based meals to their diet.
- Rich, flavorful, and creamy. This dish is rich with the bold, aromatic flavors of Thai red curry paste, which blends seamlessly with the smooth, velvety coconut milk. The combination creates a luxurious, full-bodied sauce that coats the tofu and vegetables perfectly, making each bite incredibly satisfying.
- Customizable to your taste. One of the best things about Tofu Coconut Curry is how adaptable it is. You can easily adjust the heat level (add in some chili flakes or a dash of hot sauce), swap in different veggies (try spinach, muhsrooms or sweet potatoes), or add extra protein to suit your tastes and dietary needs.
Ingredient Notes
To make this comforting Tofu Coconut Curry, you will need the following ingredients (full measurements in recipe card below):
- vegetable oil - for sautéing the tofu and building a rich flavor base. You can also use coconut oil or avocado oil in place of regular vegetable oil.
- tofu - use extra firm tofu because it holds its shape well and absorbs the curry flavors beautifully.
- Thai red curry paste - this paste is the key to a bold, authentic flavor in this dish. It is made from red chilies, garlic, lemongrass, shallots, and other aromatic spices. If unavailable, use yellow curry paste for a milder flavor or green curry paste for a spicier alternative.
- coconut milk (regular or lite) - provides a creamy, luxurious texture.
- soy sauce (or fish sauce) - adds a touch of umami and depth. Use tamari for a gluten-free option or coconut aminos for a slightly sweeter alternative.
- lime juice - brightens the dish and balances the richness.
- red bell pepper - adds sweetness, color, and crunch. Swap with yellow or orange bell pepper, or use carrots for a similar texture.
- cilantro - for a pop of freshness and vibrant flavor. Thai basil or parsley can provide a different but complementary herby flavor.
You will also need measuring cups and spoons and a large pot or Dutch oven.
How to Make the Best Tofu Coconut Curry
- Sauté tofu. Heat oil in a large skillet until the hot oil sizzles, about 2 minutes. Add tofu and sauté until browned on all sides, about 5-7 minutes.
- Add red curry. Add red curry paste and mix well until evenly combined.
- Add curry base. Add coconut milk, soy sauce and lime juice. Stir well until smooth and bring it to a boil.
- Add veggies. Reduce heat to low and add bell pepper. Cook for another 2 minutes until tender.
- Serve. Sprinkle with cilantro and serve warm with rice.
Recipe Variations
- Add more veggies. This dish is a great way to incorporate extra vegetables! Try adding diced sweet potatoes, zucchini, or bell peppers for more texture and nutrients. You can also toss in leafy greens like spinach or kale toward the end of cooking.
- Make it extra spicy. Love heat? Add harissa, a pinch of cayenne, or chopped fresh chili peppers to the stew. This gives it a fiery kick that pairs beautifully with the warming spices.
- Make it nutty. Stir in a spoonful of peanut butter or cashew butter to the sauce for extra richness and a subtle nutty flavor that complements the coconut base.
- Add more protein. Want an even heartier dish? Stir in cooked chickpeas or add shredded chicken for a protein boost.
- Add more texture. Toss in crunchy water chestnuts or toasted cashews to give the curry an added bite and layers of texture.
- Incorporate tropical flavors. Add diced pineapple or mango for a hint of sweetness that balances the spiciness of the curry paste.
- Go low-carb. Instead of serving with rice, try pairing it with cauliflower rice, zucchini noodles, or a bed of sautéed greens for a lighter option.
How to Serve
Tofu Coconut Curry is delicious on its own, but pairing it with the right sides to soak up the rich, spiced broth makes it even better. Here are some of my favorite serving ideas:
- Easy Coconut Rice
- Garlic Naan Bread
- Quinoa
- Homemade Yogurt
- Basmati Rice with Saffron
- Homemade Pita Bread
- Persian Shirazi Salad with Cucumber and Tomato
Recipe Tips and Tricks
- Use high heat for the tofu. Searing tofu in a hot pan before adding it to the curry helps it develop a golden crust, which adds a delicious texture and prevents it from becoming too soft in the sauce.
- Don't rush the curry paste. Let the curry paste cook for a minute in oil before adding coconut milk. This enhances its flavors and brings out the deep, complex notes of the spices.
- Layer the flavors. If you have time, let the curry simmer a bit longer to allow all the ingredients to meld together. The extra time helps intensify the taste.
- Adjust the consistency. If you prefer a thicker curry, mash some of the tofu with the back of a spoon. For a soupier consistency, add a little more coconut milk or broth.
Storing and Freezing Instructions
How to Store
To store leftover Tofu Coconut Curry, allow the dish to cool to room temperature before transferring it to an airtight container. It will keep well in the refrigerator for 4-5 days.
How to Reheat
Warm the curry gently in a saucepan over medium heat, adding a splash of water or broth if needed. Alternatively, microwave it in a bowl, stirring occasionally until heated through.
How to Freeze
You can freeze this curry but note that the texture of the tofu may change. Let it cool completely, then transfer it to an airtight container or freezer-safe bag. It will keep for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat.
FAQ
Thai red curry paste does add a little heat, but you can adjust the spice level by using less paste or choosing a milder brand. If you love spice, add extra chili flakes or fresh chopped chilies.
Yes! If you prefer a lighter option, use cashew cream, a blend of almond milk and coconut cream, or even a bit of vegetable broth with a splash of non-dairy milk for a different take on creaminess.
This dish is super flexible. Try adding spinach, green beans, zucchini, or mushrooms for extra texture and nutrition.
More Tofu Recipes
- Tofu Soup
- Mapo Tofu
- Tofu Lettuce Wraps
- Kung Pao Tofu
- Tofu and Mushroom Stir Fry
- Air Fryer Vegetable "Stir-Fry" with Tofu
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram, Pinterest, Tiktok, and Facebook for more recipe updates.
Recipe
Tofu Coconut Curry
- Total Time: 20 minutes
- Yield: 4-6 servings
- Diet: Vegan
Description
This quick and easy Tofu Coconut Curry features a velvety coconut base infused with aromatic spices, tender tofu that soaks up the bold flavors of the sauce, and fresh herbs with a squeeze of lime that brightens every bite. It's nourishing, satisfying, and so delicious. Plus, it's ready in just 20 minutes, making this a perfect one pot meal for busy weeknights or whenever you are craving a bowl of comfort.
Ingredients
- 1 tablespoon vegetable oil
- 1 pack (350 grams) extra firm tofu, drained and cut into ½ inch thick strips
- 3 tablespoons Thai red curry paste
- 1 (400 ml) can of coconut milk, regular or lite
- 1 tablespoon soy sauce (or fish sauce)
- ½ tablespoon fresh lime juice, to taste
- 1 red bell pepper, thinly sliced
- 2 tablespoon fresh cilantro, finely chopped
Instructions
- Heat oil in a large skillet until the hot oil sizzles, about 2 minutes. Add tofu and sauté until browned on all sides, about 5-7 minutes.
- Add red curry paste and mix well until evenly combined.
- Add coconut milk, soy sauce and lime juice. Stir well until smooth and bring it to a boil.
- Reduce heat to low and add bell pepper. Cook for another 2 minutes until tender.
- Sprinkle with cilantro and serve warm with rice.
Notes
How to store: To store leftover Tofu Coconut Curry, allow the dish to cool to room temperature before transferring it to an airtight container. It will keep well in the refrigerator for 4-5 days.
How to reheat: Warm the curry gently in a saucepan over medium heat, adding a splash of water or broth if needed. Alternatively, microwave it in a bowl, stirring occasionally until heated through.
How to freeze: You can freeze this curry but note that the texture of the tofu may change. Let it cool completely, then transfer it to an airtight container or freezer-safe bag. It will keep for up to 3 months. When ready to eat, thaw overnight in the refrigerator and reheat.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: Asian
Comments
No Comments