Creamy Vegan Coconut Curry Tofu with Vegetables

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

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.

Prep: 15 min Cook: 25 min Serves 2 Thai cuisine 420 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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.

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