EASY COCONUT CURRY WITH TOFU {30 MINUTES, ONE PAN}
This Easy Coconut Curry with Tofu is made in one pan and is perfect for an easy and delicious weeknight dinner!
Provided by She Likes Food
Categories Dinner
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Cook rice according to package directions. Once finished cooking remove from heat and keep lid on until ready to eat. Fluff with a fork before serving.
- Pat tofu dry (you can press it if you like but that will take longer than 30 minutes) and cut into bite size pieces. Heat a large pan over medium heat and add coconut oil, tofu and tamari or salt. Stir, cover with a lid and let cook until browned, 5-7 minutes, stirring occasionally.
- Add the garlic and all the vegetables and cook another 3 minutes. Next, add the coconut milk, curry powder, garam masala and salt. Stir everything together well, cover with a lid and let cook until vegetables are tender, about 5 minutes.
- Divide rice into 4 equal portions and top with equal amounts of coconut curry. Add any desired toppings you like and enjoy!
Nutrition Facts : ServingSize 1 Bowl, Calories 315 calories, Sugar 2.6 g, Sodium 517.5 mg, Fat 18.8 g, SaturatedFat 12.4 g, TransFat 0 g, Carbohydrate 24 g, Fiber 3.7 g, Protein 13.8 g, Cholesterol 0 mg
COCONUT CURRY TOFU
My vegetarian daughter-in-law gave me this recipe for a creamy coconut milk, spicy curry, and ginger tofu dish! I serve it over rice.
Provided by KATHYCOLLINS
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
- In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
- Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.
Nutrition Facts : Calories 231.9 calories, Carbohydrate 16.9 g, Fat 13.2 g, Fiber 5.3 g, Protein 16.5 g, SaturatedFat 4.6 g, Sodium 679.5 mg, Sugar 5.1 g
ONE PAN TOFU COCONUT CURRY
Wonderfully spiced with a mild curry flavour, this tofu coconut curry is a quick, easy, and delicious vegan meal made in one pan.
Provided by Marie | Yay! For Food
Categories Vegan
Time 30m
Number Of Ingredients 17
Steps:
- In a large sauté pan or skillet (I use a 12-inch skillet) at medium-high heat, add the vegetable oil, onion, bell pepper, salt, and pepper. Sauté until the onions begin to brown, about 4-5 minutes.
- Add in the garlic, ginger, curry powder, turmeric, and cumin and stir for another minute or two, until fragrant.
- Reduce the heat to low and stir in the coconut milk, crushed tomatoes, and tomato paste until well-incorporated. Add the tofu and gently stir to coat with the sauce.
- Bring the curry to a boil before reducing the heat to a simmer. Cook uncovered for 5 minutes.
- Stir in the spinach, lime zest, and lime juice, until the spinach wilts. Taste for additional salt and pepper. Top with fresh cilantro and serve over rice. Enjoy!
Nutrition Facts : Calories 258 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 20 grams fat, Fiber 3 grams fiber, Protein 10 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 136 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
THAI RED CURRY TOFU
This aromatic and flavorful Thai Red Curry Tofu is vegetable-forward, comes together quickly, and tastes like a lighter version of your favorite Thai take-out dish. Serve on top of fluffy coconut rice with fresh lime wedges. Garnish with chopped fresh cilantro and Thai basil, if you can find it! This dish is dairy and gluten free.
Provided by Laura // A Beautiful Plate
Categories Quick Weeknight Dinners
Time 35m
Number Of Ingredients 17
Steps:
- Drain and press the tofu (follow my how to press tofu guide for additional information) to remove excess moisture and water. Once pressed, slice the block into 1-inch cubes and pat with a clean kitchen linen or paper towel to absorb any excess moisture.
- Combine the coconut milk, red curry paste, and water in a medium saucepan. Bring to a boil, whisking the mixture until smooth. Reduce to low heat. Add the fish sauce and lime leaves. Simmer until thickened and slightly reduced, and keep warm while you prepare the tofu and vegetable mixture. Discard the lime leaves before using.
- While the sauce thickens, heat 1 tablespoon of oil in a large, non-stick skillet (12-inch diameter) over medium-high heat. Once the oil is hot, carefully add the tofu pieces and spread into a single layer, setting them apart slightly. Season with salt. Sear the tofu pieces for 1 to 2 minutes on each side, flipping until lightly golden on all sides. Transfer to a large plate and set aside.
- Add the remaining tablespoon of oil to the pan and increase to high heat. Add the green beans, a generous pinch of salt, and sauté for 3 to 4 minutes, tossing occasionally, until lightly blistered. Add the diced ginger, garlic, and jalapeño pepper and sauté for 30 to 45 seconds, stirring frequently, or until fragrant. Add the onion and red bell pepper to the pan, and cook for 3 to 4 minutes, tossing frequently, until the green beans are tender and the onion and bell pepper have softened.
- Add the tofu back into the pan and pour the warm curry sauce over the mixture, gently tossing the mixture. The sauce should sizzle as it hits the pan. Continue cooking until the tofu is heated through and the mixture has thickened. Stir in the juice of half a lime and the chopped cilantro. Season to taste with salt or fish sauce as needed.
- Serve the curry over steamed coconut rice (or jasmine rice) with lime wedges for squeezing. Garnish with cilantro and Thai basil leaves, if using.
Nutrition Facts : ServingSize 1 serving, Calories 325 kcal, Carbohydrate 23 g, Protein 15 g, Fat 23 g, SaturatedFat 12 g, Sodium 732 mg, Fiber 4 g, Sugar 12 g, UnsaturatedFat 9 g
VEGAN COCONUT RED CURRY
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the rice: Combine the water and rice in a medium saucepan and bring to a boil, adjust to a low simmer, cover and cook until the rice is tender, and all the water has been absorbed, 15 to 20 minutes. Remove from heat and keep covered. (Tip: don't stir the rice while it's cooking.)
- For the curry: Heat the olive oil in a large skillet over medium heat. Add the pepper, zucchini, eggplant and onion and cook, stirring, until crisp tender, 5 to 7 minutes. Remove from heat and set aside.
- Combine the tomatoes, garam masala, cumin, paprika, turmeric, salt, cayenne, garlic and ginger in a medium pot, bring to a simmer and cook for 20 minutes. Careful of splashing, pour in coconut milk and add the coconut oil, turn off heat and let cool for about 5 minutes. Puree with hand stick blender (or in batches in a blender) until smooth.
- Add the cooked vegetables to the curry sauce and simmer for 10 minutes.
- Toast or grill the naan or pita bread until golden brown, 2 to 3 minutes. Cut into pieces.
- For serving: Fill bowls with some rice and then top with some curry. Sprinkle with scallion and serve with a piece of naan or pita bread.
SCRUMPTIOUS THAI COCONUT RED CURRY
This is one of my favorites dish to make...and what my DH calls my "signature dish." It's easy, yummy, and healthy! I loosely based the recipe off instructions on a bottle of Thai Kitchen red curry paste. Rice expressions has an organic frozen short grain rice package that is perfect with this dish. I often sub in pan fried firm tofu instead of the chicken...and certainly you can mix up the veggies with what you have on hand. Enjoy!
Provided by surfin chef
Categories Curries
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan combine 1/2 to Tbsp Red Curry paste (I like it spicy -- so I use 1 Tbsp) with one can of coconut milk. (I use light coconut milk to save calories/fat).
- Simmer for 5 minutes. Add 1/4 cup fresh basil, 1/4 cup bamboo shoots, 3 tsp Fish Sauce, 2 Tbsp brown sugar, 1/3 cup chicken stock, and 1/2 cup of your favorite mushrooms (I use the Japanese style and shitake). Simmer for 10 to 15 minutes.
- While you are simmering -- saute the chopped peppers (1 or 2 inch pieces) and chopped onion in a frying pan or wok lightly covered in olive oil. Fry lightly peppered chicken breasts till cooked through.
- Place sauteed peppers and onions on bowls of rice and spoon curry sauce over rice. You can either use curry sauce to lightly flavor rice or more as a soupy type mixture. I use short grain brown rice -- but any type is fine. Add cut chicken breast or other meat/tofu if desired.
Nutrition Facts : Calories 1061.2, Fat 50.4, SaturatedFat 41.2, Cholesterol 1.2, Sodium 575.1, Carbohydrate 141, Fiber 7.7, Sugar 19.5, Protein 19.4
COCONUT RED CURRY WITH TOFU
This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.
Provided by Melissa Clark
Categories quick, main course
Time 30m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
- Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
- Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 561 milligrams, Sugar 6 grams
EASY COCONUT CURRY TOFU
Make and share this Easy Coconut Curry Tofu recipe from Food.com.
Provided by Prose
Categories Soy/Tofu
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Drain tofu and cut into thin slices. Heat oil over medium heat. Cook tofu in a single layer without stirring about 5 minutes or until slightly browned on bottom. Stir gently. Then continue to cook, stirring occasionally, until thouroughly cooked, about 5-7 minutes.
- While tofu is cooking, prepare sauce by mixing coconut milk, cilantro, curry paste, curry powder, chili sauce, soy sauce, and garlic.
- Add veggies and sauce and cook, stirring, until veggies are barely wilted, about 1-2 minutes.
- Serve with brown rice and garnish with extra cilantro.
VEGAN RED CURRY TOFU
This vegan red curry tofu is a quick, easy, and super flavorful dish that won't have you missing meat! Puffs of fried tofu are the perfect vehicle for a sauce made with Thai red curry paste and coconut milk.
Provided by Sarah
Categories Tofu
Time 30m
Number Of Ingredients 10
Steps:
- Heat 2 tablespoons of oil in a wok or skillet over medium high heat. Add the onions and chopped tomatoes, and fry for 2-3 minutes. Add the red curry paste and fry for another minute.
- Add the coconut milk and water (or stock), and bring to a boil. Add the tofu, turn the heat down to medium low, cover, and simmer for 10 minutes. Stir in the snap peas and bell peppers and simmer for another 3-4 minutes. Season with salt to taste.
Nutrition Facts : Calories 226 kcal, Carbohydrate 8 g, Protein 9 g, Fat 19 g, SaturatedFat 13 g, Sodium 15 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
VEGGIE-PACKED TOFU COCONUT RED CURRY SOUP
The ultimate clean-out-the-crisper-drawer soup, customize this recipe with whatever vegetables you have on hand.
Provided by Daria Groza
Categories Soup
Number Of Ingredients 15
Steps:
- Melt the coconut oil in a large Dutch oven over medium heat. Add the onions and carrots. Cook for 3 minutes, or until they're just beginning to soften. Stir in the garlic, curry paste, and ginger and heat for 1 minute, until fragrant.
- Add the mushrooms and bok choy to the pot and stir to coat them in the curry paste. Cook for about 5 minutes, or until the vegetables are tender.
- Pour the broth, coconut milk, and soy sauce into the pot. Bring to a slow boil, then reduce to a simmer and cook for 10 minutes. Add the tofu cubes and cook for 5 minutes more.
- Remove from heat, season with salt to taste, and add sugar, if using. Ladle into bowls and garnish as desired.
Nutrition Facts : ServingSize 1 /6 recipe, Calories 264 kcal, Carbohydrate 13.4 g, Protein 10.9 g, Fat 19 g, SaturatedFat 12.5 g, Fiber 3.3 g, Sugar 4.9 g
COCONUT RED CURRY SAUCE AND NOODLES
This zesty vegetarian dish makes for a colourful addition to your dinner table (oh, and it tastes great too!).
Provided by Bobby Flay
Categories Asian,dinner,Main,mushrooms,tofu and soy,vegetables,vegetarian
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a small saucepan over medium heat. Cook the mushrooms, ginger and shallots until soft, about 3 minutes. Stir in the red curry paste and cook 1 minute. Whisk in the coconut milk, and then add the cabbage, carrots and tofu and cook 5 minutes more. Remove from the heat and stir in the honey, scallions, lime juice and cilantro. Season with salt and pepper. Let cool slightly, and then toss over the noodles.
BROTHY THAI CURRY WITH SILKEN TOFU AND HERBS
A jarred red curry paste is the central flavor of this wonderfully restorative and nourishing broth. Coconut milk lends a subtle creaminess, and the cherry tomatoes become bright little jammy bursts. You can use fresh tomatoes when in season, but canned tomatoes do just as well. Ladle the piping hot broth over seasoned tofu pieces and fresh herbs: The delicate silken tofu used here will absorb big flavors from the surrounding liquid.
Provided by Yewande Komolafe
Categories weeknight, soups and stews, main course
Time 30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Pat the tofu blocks dry with a clean kitchen or paper towel. Cut each block into 3 slices.
- Heat a medium Dutch oven or heavy-bottomed pot over medium-high. Add the oil and shallots, and stir until softened, 2 minutes. Add the garlic, ginger and curry paste, stir, and cook until fragrant and the paste turns deep red, 2 minutes. Add the tomatoes, stir and bring to a simmer. Simmer until the tomato juices thicken slightly, 4 minutes.
- Pour in the vegetable stock, stir, increase the heat to high and bring to a boil. Reduce the heat to medium and simmer to slightly reduce the liquid, 10 minutes. Stir in the coconut milk, season to taste with salt and remove from the heat.
- While the broth is simmering, divide the soft tofu into 6 bowls. Break each slice into 4 or 5 pieces. Season each bowl of tofu with 2 teaspoons of soy sauce and a few cracks of black pepper, and top with about ¼ cup of the fresh herb mix.
- Ladle the hot broth and tomatoes over the bowls of silken tofu. Top with sliced scallions and serve hot, with lime wedges for squeezing.
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From foodwithfeeling.com
5/5 (3)Calories 364 per servingCategory Dinner
- In a large skillet, heat the sesame oil over medium heat. Once hot, add in the tofu and saute for 15 minutes, flipping every few minutes. This is best done in a non-stick skillet. See HERE for a more detailed guide on sautéing tofu.
- Meanwhile in a separate large skillet over medium heat, melt the coconut oil and add in the minced garlic. Cook for 2 minutes.
- Add in the sweet potato and cauliflower and saute for 5 minutes as the veggies begin to soften a bit. Stir in the curry powder and turmeric and cook for an additional minute.
- Mix in the coconut milk, broth, almond butter, soy sauce, salt, and pepper and cook for 5 additional minutes as the veggies continue to cook. Stir in the bell pepper and snap peas and cook for 10 additional minutes. Remove from heat and let cool for a few minutes.
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From acouplecooks.com
Cuisine Thai InspiredTotal Time 30 minsCategory DinnerCalories 469 per serving
- Pat the tofu dry with a towel. Cut it into large cubes (about 1/2 inch x 1 inch). Melt 2 tablespoons coconut oil in a large non-stick skillet over medium high heat. Add the tofu cubes and 1/4 teaspoon kosher salt, and cook 5 to 6 minutes until lightly browned on the bottom. Briefly remove the pan from the heat to reduce spitting and flip the tofu with a spatula. Return the heat to medium high and cook another 5 to 6 minutes until browned. Remove the tofu to a bowl and set aside.
- In the same skillet, heat the remaining 2 tablespoons oil over medium heat. Add the onion and saute 5 minutes, until it is translucent. Add the garlic, red pepper and green beans and saute for 3 minutes.
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Ratings 70Category Dinner, LunchCuisine ThaiTotal Time 50 mins
CREAMY THAI RED CURRY WITH TOFU - MY DARLING VEGAN
From mydarlingvegan.com
4.9/5 (8)Total Time 40 minsCategory Main CourseCalories 382 per serving
- Begin by making the rice. Add one cup of dried rice along with 2 1/2 cups water to a medium-sized pot. Place over medium heat and bring to a soft boil. Cover with a tight-fitting lid and reduce heat to low. Simmer for 40-45 minutes until all the water has absorbed and the rice has doubled in size. Note: if using white rice, follow the instructions on the back of the packaging as the amounts will be different.
- Pat the tofu dry and cut it into 1/2 inch rectangles. Cut each rectangle in half and then diagonally to create triangles. (See photo above). Add one tablespoon of coconut oil to a large skillet or wok. Heat the oil over medium heat. When the oil is hot, add the tofu. Stir fry the tofu for about 5 to 6 minutes or until it is browned on both sides. Remove from the skillet and set aside. Wipe down the skillet and return it to the stovetop.
- Thinly slice the onions and peppers. Break the broccoli into small bite-sized pieces. Mince the garlic and peel and grate the ginger. Heat the remaining oil in the same skillet. Reduce heat to medium. Add onions and sauté until the onions are translucent and fragrant, about 4-5 minutes. Stir in the garlic and ginger, sautéing for an additional 30 seconds. Stir in the red peppers and broccoli and sauté for an additional 2-3 minutes until the vegetables are vibrant in color.
- Stir in the vegetable broth, coconut milk, curry paste, and peanut butter, stirring until the curry paste has completely dissolved. Bring to a boil and then reduce heat to a simmer. Simmer for 5 minutes, until the broccoli is soft and the liquid has begun to thicken slightly. Stir in the tamari, lime juice, maple syrup, and salt. Taste and adjust seasonings. Once it’s seasoned to perfection, stir in the cooked tofu so that it is completely coated. Serve immediately over rice. Top with fresh cilantro, peanuts, and lime juice.
LOW FODMAP COCONUT TOFU CURRY - FODMAP EVERYDAY
From fodmapeveryday.com
4.2/5 (8)Total Time 25 minsCategory DinnerCalories 268 per serving
- Cut the tofu block in half lengthwise. Place a triple layer of paper towel on a cutting board, place tofu slabs on top, then cover them with another triple layer of towel. Put something heavy on top, like another cutting board with a heavy pot on top. Allow to sit for about 10 minutes. This technique will remove excess water from the tofu so that it will fry up with a nice crisp outer texture.
- While tofu is draining, prepare the baby bok choy. Trim and discard the root ends. Dunk each baby bok choy in a bowl of cool water and swoosh it around to dislodge any dirt. Dry thoroughly, patting dry with a clean dishtowel or paper towels. We usually leave the baby bok choy whole but if they are on the large-ish side, cut lengthwise in half; set aside.
- Heat a large, deep skillet over medium heat and add 1 1/2 tablespoons oil and heat until oil is shimmering. Add tofu and increase heat to medium-high. Cook undisturbed for a few minutes or until tofu is browned on the bottoms, then toss around and continue to cook until nicely browned. Remove from pan and set aside, keeping warm.
COCONUT CURRY WITH TOFU - MY DARLING VEGAN
From mydarlingvegan.com
5/5 (2)Total Time 45 minsCategory Main CourseCalories 266 per serving
- While the rice cooks, prepare the coconut curry. Dice and mince the onion, garlic, and ginger. Thinly slice the bell peppers and cut the broccolini into small florets. Set aside.
- Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Stir in the onions and garlic and saute for 3-5 minutes, until the onions are translucent and fragrant. Stir in the ginger and sauté for an additional minute. Add the red curry paste and spices, stirring frequently for 2-3 minutes until fragrant. Add the red pepper and broccoli and stir to coat. Pour in the coconut milk, maple syrup, and lime juice. Reduce heat to a simmer and simmer while you make the tofu.
- In a separate skillet, heat the additional 2 tablespoons of coconut oil over high heat. Once the oil is hot, add the tofu. It should sizzle as it hits the pan. Pan-fry the tofu for 5-7 minutes, stirring often, until the tofu is evenly coated on all sides.
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5/5 (10)Total Time 30 minsCategory MainCalories 250 per serving
- Heat a separate saucepan on medium-high heat and add the curry paste, letting toast for 30 seconds then add the coconut milk and stir to combine.
- Bring the mixture to a boil stiring constantly for 3-4 minutes until the sauce thickens just slightly.
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- Slice tofu block into 6 slices, along the long side of the tofu. Press tofu slices into a paper towel to soak up some water. Chop each slice into 8 cubes. In a small bowl, mix tamari, brown sugar, cornstarch, and water. Set aside.
- Heat a large sauté pan over medium-high heat. When the pan is hot, add 1 tablespoon of sesame oil.
- Add tofu cubes and cook for 8-10 minutes, until the cubes are well browned. Flip tofu cubes periodically so that you get browning on more than one side. Tongs work very well for this. Pour in tamari sauce and watch it sizzle. If the sauce turns thick immediately, add a splash of water. Stir for a minute and dish up the tofu to a plate.
- Bring 5 cups of water (just over a liter) of water to boil. Salt the water. When water has boiled, turn off the heat and throw in rice noodles. Let them sit in there for 5 minutes. The noodles should be al dente. Drain water and rinse noodles under cold water. Set aside.
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4.5/5 (14)Total Time 40 minsCategory Main CourseCalories 632 per serving
- For the crispy tofu: Cut the tofu in cubes. Add the all-purpose flour and salt in a large bowl. Add the tofu to the bowl and toss carefully until all the tofu cubes are coated. Bring a large pan with canola oil to high heat, toss in the tofu. Let it cook on each side until browned and crispy. Remove the tofu from the pan and set aside.
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EASY VEGETABLE CURRY WITH TOFU AND RICE - RUNNING ON REAL FOOD
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4.8/5 (6)Total Time 20 minsCategory Main DishCalories 303 per serving
- Add everything except the spinach, tofu and brown rice to a large skillet or wok and bring to a simmer over medium-high heat. Cook for until the veggies are tender. It should be about 10 minutes total cooking time from when you turn the heat on until it’s done.
- This can be stored in the fridge for up to 5 days but leftovers are best enjoyed within a day or two.
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From myplantifulcooking.com
5/5 (9)Total Time 40 minsCategory Main CourseCalories 346 per serving
- Mix together salt and cornstarch. In a zip-top bag, place in tofu cubes along with cornstarch-salt mixture. Zip the bag and toss it until tofu cubes are well-coated.
- Heat up about ½ tablespoon of neutral oil in a cast iron skillet / non-stick pan on medium high heat. Place tofu cubes in one layer and cook for 3-4 minutes on each sides, or until most sides are golden brown. Set aside.
- In a Dutch oven / soup pot, place in about ½ tablespoon of oil and heat over medium high. Add in onion and saute until translucent, about 3-4 minutes. Stir in garlic, ginger and curry paste and cook for another 1-2 minutes until fragrant.
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