Creamy Vegan Coconut Curry Tofu with Vegetables
A fragrant, plant-based curry with silken tofu, coconut milk, and a medley of vegetables, simmered to perfection for a comforting, globally inspired dish. This thai-inspired vegan (gluten-free) ready in about 40 minutes pairs pressed and cubed firm tofu, (13.5 oz) coconut milk, sliced into thin strips red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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.
Ingredients
- 14 oz, pressed and cubed firm tofu
- 1 can (13.5 oz) coconut milk
- 1, sliced into thin strips red bell pepper
- 1 cup, julienned carrots
- 2 tbsp red curry paste
- 2 cloves, minced garlic
- 1 tbsp, minced ginger
- 1/2 cup vegetable broth
- 1, juiced lime
- 2 cups, cooked brown rice
- 2 tbsp, chopped cilantro
Instructions
- Step 1: Heat 1 tbsp oil in a large pot over medium heat. Add 14 oz pressed and cubed firm tofu, and cook for 5-6 minutes until golden on all sides, then remove and set aside.
- Step 2: Add 2 tbsp red curry paste, 2 minced garlic cloves, and 1 tbsp minced ginger to the pot. Sauté for 1 minute until fragrant.
- Step 3: Pour in 1 can coconut milk and 1/2 cup vegetable broth, stirring to combine. Add 1 cup julienned carrots and 1 sliced red bell pepper. Bring to a gentle simmer and cook for 8 minutes until vegetables are tender-crisp.
- Step 4: Return tofu to the pot and simmer for 5 more minutes. Stir in 2 tbsp lime juice and cook for 1 minute until flavors meld. Serve over 2 cups cooked brown rice, topped with 2 tbsp chopped cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Vegan Coconut Curry Tofu with Vegetables take to make?
Total time is about 40 minutes (15 min prep + 25 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 Creamy Vegan Coconut Curry Tofu with Vegetables?
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 pressed and cubed firm tofu from drying out.
Can I substitute ingredients in Creamy Vegan Coconut Curry Tofu with Vegetables?
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 Creamy Vegan Coconut Curry Tofu with Vegetables for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Creamy Vegan Coconut Curry Tofu with Vegetables gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
