This post may contain affiliate links. Please see my disclosure policy
This tofu coconut curry recipe is vegan and packed full of protein, nutritious vegetables and warm spices. It’s the ultimate vegan curry! Leftovers taste amazing, making it perfect for meal prep.
Looking for a comforting but healthy dinner idea that’s packed with vegetables, protein, and TONS of flavour? This delicious vegan tofu coconut curry ticks all those boxes!
Tofu provides quality plant-based protein and this curry dish is loaded with so many different kinds of vegetables!
Even better? Leftovers of this dish taste fantastic, making this an awesome recipe to include in your lunch or dinner meal prep routine! The leftovers can also easily be made into a stir-fry type of meal.
I hope you enjoy this warming, nourishing meal as much as I do.
Is Curry Healthy?
You bet! This vegan coconut curry is an incredibly nutritious and balanced meal.
As a dietitian, I always strive to share recipes that are packed with nutrition. This tofu curry recipe is no different.
- Tofu is an excellent source of plant-based protein and minerals like calcium, iron, magnesium, and zinc
- Coconut milk is full of satiating fats that also help your body absorb any fat-soluble nutrients in this meal
- Vegetables are packed with vitamins, minerals, antioxidants, and dietary fibre
- Quinoa is a great source of fibre-rich carbohydrates, micronutrients, and protein. That said, you can serve this with another whole grain for similar nutrition benefits!
Recipe Ingredients
Aside from the fresh veggies, you may have many of these ingredients on hand already! Here’s what you need to make this vegan curry recipe:
- tofu
- cornstarch
- quinoa (or other whole grain)
- coconut oil
- garlic
- coconut milk
- curry powder
- cumin
- cinnamon
- ground ginger
- vegetables, like cremini mushrooms, bell peppers, zucchini, tomatoes, and/or spinach
How To Make Coconut Curry Tofu
You want to start this recipe by cutting a block of tofu into cubes and pressing out the water with paper towel. Feel free to place something heavy (like a large plate or cookbook) over the paper towel while you cook the rest of the ingredients.
Unless you have grains pre-cooked, you’ll want to cook those now as well. I used quinoa for this recipe and have a whole post about how to cook quinoa here!
Next, heat some coconut oil in a large pan over medium. Add minced garlic and cook for a couple minutes until brown and fragrant. You can add onion here too if you’d like (I simply don’t tolerate onion well).
Then, add the chopped mushrooms and sauté for 5-minutes. Add the chopped zucchini, peppers, and tomatoes next and cook for another 5-minutes. Then, add the baby spinach and continue to sauté until it wilts.
Next, pour coconut milk (linked my favourite brand) into the pan overtop of the cooked veggies.
Add all your spices, including curry powder, cumin, cinnamon, ground ginger, salt, and pepper. Stir everything together, bringing the coconut milk to a boil.
Reduce heat and allow the coconut curry to simmer and thicken for about 15 minutes. If necessary, adjust seasonings to taste.
Meanwhile, toss the cubes of tofu in cornstarch. In a separate pan, heat coconut oil and cook tofu for 7-10 minutes, until crispy on all sides. Remove from heat.
Stir the tofu into the veggie-curry mixture. Serve quinoa into bowls and top with coconut curry. Enjoy!
Shop This Post
How To Store & Reheat Curry
Is it weird that I think the leftovers of this coconut curry are almost better than eating it fresh?! It’s as if the flavours have had even more time to set in :).
Because the leftovers taste so good, this recipe is truly perfect for meal prep. Leftovers can be stored in an airtight container in the fridge for 3-4 days.
You can easily reheat the leftovers in the microwave or on the stovetop.
Reheating on the stovetop makes this like a curry tofu and vegetable stir-fry. You can even throw in some additional veggies if needed to bulk things up or to use up what you have in the fridge. It’s SO good this way!
Recipe Modifications
This recipe can easily be modified according to your dietary preferences or ingredients you have on hand.
Feel free to swap any of the veggies with a different kind.
Tofu can be swapped with animal proteins like shrimp or chicken if preferred.
Instead of serving over quinoa, you can serve this coconut curry tofu over another grain like brown rice or farro.
More Healthy Tofu Recipes
- Easy Curry Tofu Scramble
- Crispy Baked Tofu With Maple Miso Sauce
- Vegan Noodle Bowl With Spicy Peanut Sauce
Did you give this Coconut Curry Tofu With Vegetables a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
Healthy Vegan Tofu Coconut Curry
Ingredients
- 1 block firm or extra firm tofu
- 1 Tbsp cornstarch
- 2/3 cup quinoa, dry (makes 2 cups cooked)
- 1 Tbsp coconut oil, divided
- 3 cloves garlic, minced
- 3 cups cremini mushrooms, quartered
- 1 large bell pepper, chopped
- 2 small-med zucchini, cut into 1/2-inch pieces
- 1.5 cups cherry or grape tomatoes
- 3 handfuls baby spinach
- 1 can coconut milk
- 1.5 Tbsp curry powder
- 1 tsp cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- Salt + pepper, to taste
Instructions
- Cut block of tofu into 1-inch cubes and press out the water with paper towel.Place something heavy (like a large plate or cookbook) over the paper towel while you cook the rest of the ingredients.
- Cook quinoa or other grain according to package directions. I have a whole post about how to cook quinoa here, if needed!
- Next, heat 2 tsp coconut oil in a large pan over medium. Add minced garlic and cook for a couple minutes until brown and fragrant. You can add chopped onion here too if you'd like (I simply don't tolerate onion well).
- Add the quartered mushrooms to the pan and sauté for 5-mins. Add the chopped zucchini, peppers, and tomatoes next, sautéing for another 5-mins. Add baby spinach and continue to sauté until it wilts.
- Next, pour coconut milk into the pan overtop of the cooked veggies. Stir spices into the coconut milk, bringing everything to a boil. Reduce heat and allow the coconut curry to simmer for about 15 minutes, allowing the milk to reduce and thicken. If necessary, adjust seasonings to taste.
- Meanwhile, toss the cubes of tofu in cornstarch until coated. In a separate pan, heat remaining 1 tsp of coconut oil and cook tofu for 7-10 minutes, until crispy on all sides. Remove from heat.
- Stir the tofu into the veggie-curry mixture. Serve quinoa into bowls and top with coconut curry. Enjoy hot!
Notes
Pin it for later:
This post may contain affiliate links. Please see my disclosure policy
I would like to try this recipe but I noticed in the ingredients it calls for tomatoes but in the directions it says to add the peppers. Is it supposed to be both peppers and tomatoes? If so how many peppers?
Hi Vickie – thanks so much for bringing this to my attention! I forgot to add the bell pepper to the ingredient list. I’ve updated the recipe. It should be both 1 bell pepper as well as the tomatoes. Do know that you can totally play around with the vegetables in here though if you’d like to omit or include another kind. These were just the veggies I used :). I hope you enjoy it!
Hey carrie, just made this for dinner. Turned out great! Super easy and super healthy. Thanks again for another bomb recipe!
Hi Serina,
I’m so happy to hear you enjoyed it!! Thanks so much for sharing your experience. I can’t wait to see what you make next 🙂
Hi. I’ll try to make this tonight. I love curries so i know that this recipe will turn great.❤️
Aw thank you so much! I hope you enjoyed it <3