Easy Coconut Curry Tofu
Warm up your weeknight dinners with this Easy Coconut Curry Tofu, a vibrant and comforting dish that’s bursting with bold flavors and wholesome ingredients. This plant-based recipe pairs golden, pan-fried cubes of firm tofu with a creamy coconut milk curry infused with fragrant garlic, ginger, curry powder, and turmeric. Sweet red bell peppers and tender spinach add a pop of color and nutrition, while a splash of soy sauce and lime juice brings a perfect balance of savory and tangy notes. Ready in just 40 minutes, this one-pan meal is a breeze to make and perfect for busy nights. Serve it over fluffy rice or with warm naan for a satisfying vegan dinner that everyone will love. Whether you’re a seasoned curry lover or a tofu skeptic, this quick, flavorful dish is sure to become a household favorite.
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Recipe Information
Ingredients
- 14 oz firm tofu
- 2 tbsp coconut oil
- 1 medium yellow onion
- 3 garlic cloves
- 1 tbsp ginger
- 1 large red bell pepper
- 2 tbsp curry powder
- 0.5 tsp ground turmeric
- 1 can (13.5 oz) coconut milk
- 0.5 cup vegetable broth
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp brown sugar
- 2 cups spinach leaves
- 0.25 cup fresh cilantro
- 0.5 tsp (adjust to taste) salt
- 0.25 tsp black pepper
- (optional) cooked rice or naan (for serving)
Instructions
Drain and press the tofu for 10–15 minutes to remove excess moisture. Cut it into 1-inch cubes and set aside.
Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 5–7 minutes. Remove the tofu from the skillet and set aside.
Finely chop the yellow onion, mince the garlic, and grate the ginger. Slice the red bell pepper into thin strips.
In the same skillet, heat the remaining 1 tablespoon of coconut oil over medium heat. Add the onion and sauté for 3–4 minutes, until softened and translucent.
Stir in the garlic, ginger, curry powder, and ground turmeric. Cook for 1 minute, stirring frequently, until fragrant.
Add the red bell pepper and cook for another 2–3 minutes, until slightly softened.
Pour in the coconut milk and vegetable broth. Stir in the soy sauce, lime juice, and brown sugar. Bring to a gentle simmer.
Return the tofu to the skillet and let it simmer in the sauce for 5–7 minutes, allowing the flavors to meld together.
Stir in the spinach leaves and cook until wilted, about 1–2 minutes.
Taste the curry and adjust the seasoning with salt and black pepper, if needed.
Garnish with freshly chopped cilantro and serve hot over cooked rice or with naan.
Nutrition Facts
Calories |
1048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6311 mg | 274% | |
| Total Carbohydrate | 111.8 g | 41% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 47.2 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 784 mg | 60% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 2180 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
