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Overhead photo of a white bowl filled with quinoa, tofu, vegetables, and coconut curry on a wooden cutting board.
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Healthy Vegan Tofu Coconut Curry

This tofu coconut curry recipe is vegan and packed full of protein, nutritious vegetables and warm spices. Leftovers taste amazing, making it perfect for meal prep.
Cuisine Indian
Keyword coconut milk, curry powder, mushrooms, spinach, tofu, tomatoes, zucchini
Prep Time 15 minutes
Cook Time 30 minutes
0 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 1 block firm or extra firm tofu
  • 1 cup quinoa, dry
  • 1 Tbsp coconut oil, divided
  • 3 cloves garlic, minced
  • 3 cups cremini mushrooms, sliced or quartered
  • 1 large bell pepper, chopped
  • 2 small-med zucchini, cut into 1/2-inch pieces
  • 1.5 cups cherry or grape tomatoes
  • 3 cups 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
  • Optional garnish: lime, fresh herbs (parsley/cilantro)

Instructions

  • Cut block of tofu into 1/2- or 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 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 mushrooms to the pan and sauté for 5 mins. Add the chopped zucchini, peppers, and tomatoes next, sautéing for another 5-10 mins, or until veggies are lightly browned. Add baby spinach and continue to sauté until it wilts.
  • Next, pour coconut milk into the pan overtop of the cooked veggies. Stir curry powder, cumin, cinnamon, ginger, salt, and pepper into the coconut milk, bringing everything to a boil.
  • Carefully stir in tofu cubes. Reduce heat and allow the coconut curry to simmer (uncovered) for about 15-20 minutes, allowing the milk to reduce and thicken. If necessary, adjust seasonings to desired taste.
    *Note: if you'd like to have crispier tofu, you can fry tofu in a separate pan with a bit of cornstarch, until crispy on all sides. Then serve the curry overtop of the tofu and quinoa!
  • Serve quinoa into bowls and top with coconut curry. Garnish with fresh herbs and a squeeze of lime (if desired). Enjoy hot!

Notes

*LEFTOVERS: Leftovers can be stored in an airtight container in the fridge for 3-4 days. I find that the leftovers are even more flavourful, so this is a good recipe to make a big batch of!
*REHEATING: You can easily reheat the leftovers in the microwave or on the stovetop. Reheating on the stovetop makes this like a coconut 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.
*RECIPE MODIFICATIONS: This recipe can easily be modified according to 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.
  • Instead of serving over quinoa, you can serve this over another grain like rice