Low-Fat Coconut Curry with Tofu and Seasonal Vegetables
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 (vegan, low-fat) ready in about 40 minutes pairs pressed and cubed firm tofu, (13.5 oz) 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.
Ingredients
- 14 oz, pressed and cubed firm tofu
- 1 can (13.5 oz) coconut milk
- 2 tsp curry powder
- 2, minced garlic cloves
- 1 tbsp, grated ginger
- 1 cup, sliced bell peppers
- 1 cup snow peas
- 1/2 cup, drained bamboo shoots
- 1 tbsp low-sodium soy sauce
- 1 tsp rice vinegar
- 2 cups, cooked rice
Instructions
- 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.
- Step 2: In the same skillet, add 1 tbsp grated ginger and 2 minced garlic cloves, sautéing for 1 minute until aromatic.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Low-Fat Coconut Curry with Tofu and Seasonal 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 Low-Fat Coconut Curry with Tofu and Seasonal 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 Low-Fat Coconut Curry with Tofu and Seasonal 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 Low-Fat Coconut Curry with Tofu and Seasonal Vegetables 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 Low-Fat Coconut Curry with Tofu and Seasonal Vegetables vegan?
Yes — this recipe is tagged vegan, low-fat based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Perfect vegetarian recipe for a weeknight dinner.
