You’re going to love this rich and creamy coconut curry with tofu and broccolini. A hearty and delicious Thai curry for the perfect vegan and gluten-free dinner.
If you know anything about me, then you know I LOVE LOVE LOVE curry. Give me all the curries and I am one happy gal. Perhaps, that’s why you’ll find so many vegan curry recipes on my blog. But one can never have too much curry and that is why I am back today with another curry recipe featuring one of my favorite foods of all time: tofu
I think you’re going to love this coconut curry recipe, too. Its:
- rich and creamy
- packed with protein
- hearty and wholesome
- spiced to PERFECTION
Ready to take a closer look? Let’s dive in!
Why I love Vegetable Curry:
- Curry is easy to make. Most curries can be made in about 30 minutes with just a handful of ingredients
- They are wildly versatile. Vegetables, spices, and proteins can be swapped out to make a different meal every time.
- Curry is good for you! They are typically packed with veggies, protein, and healthy fats and are easily made vegan and gluten-free. You can even make keto-friendly curries served over cauliflower rice.
- They are a fancy and decadent meal even the most novice of cooks can master and make 100% delicious!
How to make vegan tofu curry
As I said, making a Thai curry recipe is very straight forward. It’s a matter of cooking your rice, sautéing your vegetables and protein, and slathering it all in a rich and creamy coconut curry sauce.
Step One – Sauté the vegetables
Add coconut oil to a large skillet and place over medium-high heat. Once the oil is hot, sauté the onions, garlic, and ginger until they are translucent and fragrant. This takes about 2-3 minutes. Once they have filled your house with the sweet aroma of onions, add the curry paste, spices, broccolini, and bell peppers and sauté for another 5 minutes, until the vegetables are tender.
Pour the coconut milk, lime juice, and maple syrup over the vegetables, reduce heat to a simmer and simmer for 5 minutes.
Step two – Pan-Fry to the Tofu
While the vegetables are simmering, we can pan-fry the tofu. To do this, heat up an additional 2 tablespoons of coconut oil. Once the oil is super hot, add the tofu – it should sizzle when it hits the pan – and pan-fry the tofu for 5-7 minutes until it is evenly browned on all sides.
Step three – Add it all together
Add the pan-fried tofu to the vegetables and continue to simmer until the sauce has thickened. Remove from heat and serve!
Best tofu for Coconut Curry
For this recipe, look for extra-firm tofu that is not water-packed, such as Trader Joe’s High-Protein Tofu or Super Firm or Sprouted Tofu. These types of tofu do not have excess water and do not need to be pressed.
If you have to use water-packed tofu make sure to press as much water as you can out of it first by using a tofu press or a weighted, towel-lined cutting board. Press the tofu for at least 1 hour.
Frequently Asked Questions
Is this tofu curry recipe gluten-free?
Yes, it is!
Is this recipe keto-friendly?
Sure! Just swap out the rice for cauliflower rice and you’re good to go!
How do I store coconut curry?
For best results, this coconut curry should be eaten shortly after it’s made. However, if you have leftovers you can store them in an airtight container in the refrigerator for up to 3 days. To eat leftovers, gently reheat the stir fry over the stove or in the microwave.
Serve this tofu stir fry over rice, rice noodles, or cauliflower rice.
Variations of Coconut Curry
- Don’t like tofu? These bowls can be made with tempeh, mushrooms, or grilled eggplant.
- For a grain-free option, substitute the rice for a bed of lettuce or cauliflower rice.
- For more heat, serve with hot sauce and jalapeños.
- Want a lighter option? Use light coconut milk rather than full-fat.
Do you love coconut curry as much as I do? Then you should check out these recipes below:
More Vegan Curry Recipes
- Red Lentil Cauliflower Curry
- Eggplant and Chickpea Curry
- Thai Sweet Potato Curry
- Thai Green Curry
- Pumpkin Peanut Curry with Tofu
But before you go, let’s take another look at this coconut curry recipe.
You're going to love this rich and creamy coconut curry with tofu and broccolini. A hearty and delicious Thai curry for the perfect vegan and gluten-free dinner.
Cuisine: Vegan, Thai
Keyword: Coconut Curry
Servings: 4 people
Calories: 266 kcal
Author: Sarah McMinn
- 2 cups cooked rice, equals 1 cup uncooked
- 3 tbsp. coconut oil, divided
- 1/2 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp. fresh ginger, minced
- 2 tbsp. red curry paste
- 2 tsp. cumin
- 1 tsp. coriander
- 1/2 tsp. paprika
- 1 large red bell pepper
- 1 heaping cup broccolini florets
- 16 oz. extra-firm tofu, cut into 1" cubes
- 1 (15 oz )can full-fat coconut milk
- 2 tbsp. maple syrup
- juice of 1 lime
- 1/4 cup cilantro, minced
Start by cooking rice according to package instructions.
While the rice cooks, prepare the coconut curry. Dice and mince the onion, garlic, and ginger. Thinly slice the bell peppers and cut the broccolini into small florets. Set aside.
Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Stir in the onions and garlic and saute for 3-5 minutes, until the onions are translucent and fragrant. Stir in the ginger and sauté for an additional minute. Add the red curry paste and spices, stirring frequently for 2-3 minutes until fragrant. Add the red pepper and broccoli and stir to coat. Pour in the coconut milk, maple syrup, and lime juice. Reduce heat to a simmer and simmer while you make the tofu.
In a separate skillet, heat the additional 2 tablespoons of coconut oil over high heat. Once the oil is hot, add the tofu. It should sizzle as it hits the pan. Pan-fry the tofu for 5-7 minutes, stirring often, until the tofu is evenly coated on all sides.
Transfer the tofu to the coconut curry and continue to simmer until sauce begins to thicken. Remove from heat and stir in cilantro.
To serve, evenly divide the rice between 4 bowls. Top with coconut curry, fresh cilantro, and lime wedges.
- Serve this tofu stir fry over rice, rice noodles, or cauliflower rice.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. To eat leftovers, gently reheat the stir fry over the stove or in the microwave.