Coconut Curry with Tofu and Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rich and creamy coconut curry that uses three quarters coconut milk for perfect balance, simmered with tofu and fresh spinach for a comforting vegan dish. This thai-inspired summer cookout (vegan) ready in about 30 minutes pairs firm tofu, coconut oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Thai cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp coconut oil in a large skillet over medium heat. Add 14 oz cubed firm tofu and sauté for 6-8 minutes until edges are golden and slightly crispy. Remove tofu and set aside.
  2. Step 2: In the same skillet, add 1 diced medium yellow onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Cook for 4 minutes until onion softens and mixture is fragrant.
  3. Step 3: Stir in 2 tbsp yellow curry powder and cook for 1 minute to toast the spices.
  4. Step 4: Pour in 1 1/2 cups coconut milk (three quarters of a 2-cup can) and 1/2 cup vegetable broth, stirring to combine. Bring to a gentle simmer and cook for 5 minutes until sauce slightly thickens.
  5. Step 5: Add the cooked tofu back into the skillet along with 4 cups fresh spinach, 1 tsp salt, and 1 tbsp lime juice. Stir gently until spinach wilts, about 2 minutes.
  6. Step 6: Remove from heat and garnish with 1/4 cup chopped cilantro before serving.

Frequently asked questions

How long does Coconut Curry with Tofu and Spinach take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut Curry with Tofu and Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.

Can I substitute ingredients in Coconut Curry with Tofu and Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut Curry with Tofu and Spinach for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Coconut Curry with Tofu and Spinach vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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