Tofu Coconut Curry

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

1. 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.

2. Add red curry. Add red curry paste and mix well until evenly combined.

3. Add curry base. Add coconut milk, soy sauce and lime juice. Stir well until smooth and bring it to a boil.

4. Add veggies. Reduce heat to low and add bell pepper. Cook for another 2 minutes until tender.
5. Serve. Sprinkle with cilantro and serve warm with rice.

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

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

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

Print

Recipe