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white bowl with coconut curry tofu and vegetables over quinoa
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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. It’s the ultimate vegan curry! 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 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

*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 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.
*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.