Tofu Coconut Curry
Easy Tofu Coconut Curry recipe. Using simple ingredients, this creamy dinner idea is vegan and makes a quick weeknight meal.
Give me a coconut curry and I'm a happy girl.
Honestly, one of my favourite things to order from Uber Eats these days is curry. Almost every time.
But since my husband thought that we should cut back on ordering from Uber Eats, I have been needing my curry fix. So here we are.
Tofu Coconut Curry!! It sounds like a lot, but I promise you it's so easy to make. All you need is:
- firm tofu
- oil
- onion
- bell peppers
- garlic
- ginger
- curry paste
- canned coconut milk
- crushed tomatoes
- tomato paste
- spinach
- lime
- salt & pepper
That's it!
Okay, I know I say "that's it" and there are actually a lot more ingredients than my recipes typically come with but trust me. These are mostly pantry essentials. And going shopping for the remainder of the ingredients is so worth it.
This curry is sort of similar to my Tofu Thai Green Curry that I made a couple of weeks ago, but this one has a lot more colour. And, I might even say, a lot more flavour. 😉
Even though I am currently on Spring Break, I still want a quick and easy weeknight meal. And this recipe fits that description perfectly.
Now I have more time to relax this week. Thanks in part to this curry!
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Tofu Coconut Curry
Ingredients
- 14 oz firm tofu
- 1 teaspoon olive oil
- 1 medium onion, diced
- 1 medium bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 2 tablespoon curry paste
- 400 mL canned coconut milk
- ½ cup crushed tomatoes
- 2 tablespoon tomato paste
- 2 cups baby spinach
- 1 medium lime, juice and zest
- salt and pepper to taste
Instructions
- Using a tofu press, press the tofu to extract excess water (or create some system with paper towels and heavy pans to press out the water)
- Meanwhile, in a large skillet, heat the oil until hot. Saute the onions and bell pepper until the onions become fragrant and transparent.
- Add in the garlic, ginger and curry paste. Stir for around 3 minutes.
- Reduce hear and stir in the coconut milk, crushed tomatoes and tomato paste until fully incorporated.
- Cut the tofu into cubes. Add the tofu into the skillet and stir to coat.
- Bring the curry to a boil and allow to simmer uncovered for around 5 minutes.
- Mix in the spinach, lime zest and lime juice until the spinach wilts. Season with salt and pepper. Serve over rice.
Hi! What kind of curry paste should I use? Is there a generic flavor, or do I need to choose between green, red, massaman, etc?
I usually either do green or red, they both work great!
Love using the tofu as protein since we're trying to eat more plant-based. This was so savory!
Me too! Glad you liked it 🙂
That looks so good. I'm saving this one for later. Yum!
Yay, let me know how it goes! 🙂
Beautiful recipe! I love it! So much flavor and color!
Agree! Glad you liked it!
I could eat curry every day! I love the idea of using tofu for the protein! Thank you for this recipe.
Me too! Thanks Cynthia! 🙂
This is a perfectly light and simply meal. I love coconut curry but I've not tried it before with tofu. Delicious!
You need to give it a go!
I love that you used tofu to make it vegetarian, and I love coconut in curry.
It's so good in curry 🙂