This comforting coconut curry tofu is packed with vegetables, protein, and TONS of flavour! Leftovers taste amazing, making it perfect for meal prep. Recipe is vegan and gluten-free.
Looking for a comforting but healthy dinner idea that’s packed with vegetables, protein, and TONS of flavour? This delicious coconut curry tofu ticks all those boxes!
This recipe uses pantry-friendly ingredients like coconut milk, curry powder, cumin, cinnamon, ground ginger, and quinoa. Tofu provides quality plant-based protein and it’s loaded with different kinds of vegetables (although you can always swap those based on what you have on hand).
The leftovers of this coconut curry tofu can easily be made into a stir-fry type of meal. Leftovers of this dish taste fantastic, making this an awesome recipe to include in your lunch or dinner meal prep routine!
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.
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!
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Kirkland Organic Quinoa
Material Coated Pan
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!
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 rice.
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!
Coconut Curry Tofu With Vegetables
- 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
- 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!