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.
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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!
Recommended Ingredients & Equipment
Curry is one of my favorite meals. It is easy to make. Most curries can be made in about 30 minutes with just a handful of ingredients. They are wildly versatile. And it's a dish that is good for you! They are typically packed with veggies, protein, and healthy fats and are easily made vegan and gluten-free.
Ingredients and Substitutions
- Rice - Feel free to use either use brown, white, or, for a low carb option, cauliflower rice. This dish can also be made with rice noodles. Just adjust the cooking time according to the package instructions.
- Oil - I recommend coconut oil however peanut, sesame, or avocado are also great options.
- Yellow Onion
- Red Curry Paste - You can make your own if you'd like, but I buy my red curry paste at the store. My favorite brand is Thai Kitchen.
- Spices - You will need cumin, coriander, and paprika
- Red Bell Pepper
- Broccolini - Broccoli can be substituted.
- Extra-Firm Tofu - Look for extra-firm tofu that is not water-packed, such as Trader Joe’s High-Protein Tofu or Super Firm 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(<<affiliate link) or a weighted, towel-lined cutting board.
- Full-Fat Coconut Milk - This recipe calls for canned coconut milk (rather than in a carton). For a lighter option, you can use light coconut milk.
- Maple Syrup
- Fresh Cilantro
Check out the full list of my recommended kitchen tools and gadgets.
How to make vegan tofu curry
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!
Serving and Storing
Serving - For best results, this coconut curry should be eaten shortly after it's made. Serve over rice, rice noodles, or cauliflower rice.
Storing - Leftovers can be stored 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.
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!
More Vegan Curry Recipes
- Vegan Massaman Curry
- Eggplant and Chickpea Curry
- Thai Sweet Potato Curry
- Thai Green Curry
- Pumpkin Peanut Curry with Tofu
Coconut Curry with Tofu
- 2 cups cooked rice, equals 1 cup uncooked
- 3 tbsp. coconut oil, divided
- ½ medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp. fresh ginger, minced
- 2 tbsp. red curry paste
- 2 tsp. cumin
- 1 tsp. coriander
- ½ 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
- ¼ 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.