Low-Fat Coconut Curry with Tofu and Seasonal Vegetables

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant, creamy vegan curry made with coconut milk and tofu, featuring vibrant seasonal vegetables for a light yet satisfying dinner. This Asian-inspired vegetarian recipe (vegan, low-fat), ready in about 40 minutes, pairs firm tofu, coconut milk, curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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: 15 min Cook: 25 min Serves 4 Asian cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat a large skillet over medium heat. Add 14 oz pressed and cubed tofu and cook for 5 minutes per side until golden brown, then set aside.
  2. Step 2: In the same skillet, add 1 tbsp grated ginger and 2 minced garlic cloves, sautéing for 1 minute until aromatic.
  3. Step 3: Stir in 2 tsp curry powder and cook for 30 seconds until fragrant, then pour in 1 can (13.5 oz) coconut milk and 1 tbsp low-sodium soy sauce. Bring to a gentle simmer.
  4. Step 4: Add 1 cup sliced bell peppers, 1 cup snow peas, and 1/2 cup drained bamboo shoots. Simmer uncovered for 10 minutes until vegetables are crisp-tender and flavors meld.
  5. Step 5: Return tofu to the skillet, stir in 1 tsp rice vinegar, and cook for 2 more minutes. Serve over 2 cups cooked rice.

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