Vegan Coconut Curry Tofu

Coconut curry tofu is a delicious and easy weeknight dinner. This recipe is fully vegan, utilizing full-fat coconut milk instead of the traditional heavy cream as a non-dairy alternative. The tofu makes it protein heavy without being too dense.

This recipe is a staple in my kitchen. It utilizes two things you probably already have, tofu and a can of coconut milk, with a slew of dry spices that are probably sitting in your cabinet. It’s home kitchen friendly, and you can toss whatever veggies you have on hand, fresh or frozen, into the mix. I highly recommend broccoli and bell peppers, then serve it over rice or udon noodles.

The sauce is a recipe all on it’s own. It’s a minimal ingredient curry sauce that utilizes a few pantry staples, and can be tossed around almost anything. I frequently will cook noodles or chickpeas in this sauce.

Can I Adjust the Spice Level?

In addition to flexibility with the vegetables, you can also customize the spice level by adjusting the about of chili powder. The recipe currently calls for 1 tsp of chili powder, which is a low-to-medium level. If you are not a fan of spice food, I recommend reducing it. If you love spicy food, or have a high spice tolerance, double it.

Will This Last as Leftovers?

Yes! In fact, I would go as far as to say that it’s better leftover. The tofu further absorbs the sauce, and the spices incorporate further in the fridge overnight to create a deeper flavor. This recipe is great for meal preps or to eat across a week. It lasts about five days.

Coconut Curry Tofu

A creamy and spicy tofu recipe tossed in sauce

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Indian

Calories: 380

Ingredients Method

Ingredients

  

• 16 oz block of tofu
• 1 1/2 cups full fat coconut milk
• 1/2 lemon or 1 tbsp lemon juice
• 1 1/2 tbsp garam masala
• 1 tsp garlic powder
• 1/2 tsp cinnamon
• 1/2 tsp cumin
• 1 tsp chili powder
• 1/2 tsp white sugar
• salt and pepper to taste

Method

 

1. Pat your tofu dry with a towel, then cut tofu into thin and wide strips, about 18 pieces total. Set aside.
   
2. In a skillet, heat add the coconut milk and all dry spices. Heat for about 15 minutes. Stir frequently to prevent burning, until the sauce looks well incorporated.
The coconut milk will slowly thicken and reduce. This is normal.
3. Gently lay your tofu pieces into the sauce. Cook on low heat so the tofu has time to absorb the sauce and spices. Stir lightly to avoid burning.
4. After about ten minutes, add your favorite veggies into the pan and toss in the leftover sauce, if desired.
5. After everything is well coated, squirt your lemon over the top of the pan.
6. Serve with rice or noodles and enjoy!