Easy Vegan Coconut Curry With Tofu Food

HEALTHY VEGAN TOFU COCONUT CURRY

Steps:

• Cut block of tofu into 1/2- or 1-inch cubes and press out the water with paper towel. Place something heavy (like a large plate or cookbook) over the paper towel while you cook the rest of the ingredients.
• Cook quinoa or other grain according to package directions. I have a whole post about how to cook quinoa here, if needed!
• Next, heat coconut oil in a large pan over medium. Add minced garlic and cook for a couple minutes until brown and fragrant. You can add chopped onion here too if you'd like (I simply don't tolerate onion well).
• Add the mushrooms to the pan and sauté for 5 mins. Add the chopped zucchini, peppers, and tomatoes next, sautéing for another 5-10 mins, or until veggies are lightly browned. Add baby spinach and continue to sauté until it wilts.
• Next, pour coconut milk into the pan overtop of the cooked veggies. Stir curry powder, cumin, cinnamon, ginger, salt, and pepper into the coconut milk, bringing everything to a boil.
• Carefully stir in tofu cubes. Reduce heat and allow the coconut curry to simmer (uncovered) for about 15-20 minutes, allowing the milk to reduce and thicken. If necessary, adjust seasonings to desired taste.*Note: if you'd like to have crispier tofu, you can fry tofu in a separate pan with a bit of cornstarch, until crispy on all sides. Then serve the curry overtop of the tofu and quinoa!
• Serve quinoa into bowls and top with coconut curry. Garnish with fresh herbs and a squeeze of lime (if desired). Enjoy hot!

ONE PAN TOFU COCONUT CURRY

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!

EASY COCONUT CURRY WITH TOFU {30 MINUTES, ONE PAN}

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!

COCONUT CURRY TOFU

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.

30-MINUTE COCONUT CURRY

Steps:

• If serving with coconut quinoa, begin by washing thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes. Add light coconut milk and 1/2 cup water (amount as original recipe is written // adjust if altering batch size). Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until the quinoa is light, fluffy and the liquid is absorbed. Set aside until serving.
• In the meantime, heat a large saucepan or pot to medium heat and add coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened - about 5 minutes.
• Add curry powder, cayenne (or chili pepper), veggie stock, coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.
• Add the snow peas and tomatoes in the last 5 minutes so they don't overcook.
• Taste and adjust seasonings as needed. I added another pinch or two of salt.
• Serve over coconut quinoa (see other options below in notes) and garnish with fresh lemon juice and herbs.

VEGAN PANANG CURRY TOFU

Steps:

• Add 2 tbsp of oil, water or broth to a large skillet with the diced onion, garlic and carrot. Cook for 6-7 minutes over medium heat, stirring often, until starting to soften and become fragrant.
• Add the zucchini and red pepper and stir to combine, adding a bit more cooking liquid if the pan is drying out.
• Add the tomato paste, curry powder, turmeric and salt and cook for a few more minutes, stirring to combine.
• Add the vegetable broth and coconut milk and simmer lightly until the carrots are tender and it's thick and creamy, about 20 minutes. Stir occasionally as it cooks.
• Stir in the maple syrup, peanut butter, cilantro and cubed tofu and cook for a few more minutes until the peanut butter is combined and the tofu is heated through.
• Serve over basmati, brown rice or quinoa.

EASY COCONUT CURRY TOFU

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.

VEGETABLE CURRY

Steps:

• Drain the tofu. Cut into medium-sized cubes. Toss the tofu cube with corn starch in a bowl. Heat some oil in a large pan and cook the tofu cubes on high heat for about 6 minutes until crispy. Set aside.
• Again, heat some oil in the same pan and sauté the onion for about 2-3 minutes. Stir in the green curry paste and the curry powder and cook for another minute. Then add the sweet potatoes, the carrots, and the chickpeas and cook for another 2 minutes.
• Add the coconut milk and the vegetable broth and cook covered with a lid on medium heat for 10 minutes.
• Then add the broccoli and cook for 4 minutes. Stir in the spinach and the cooked tofu cubes and cook for another minute. Season with salt and pepper. If your sauce is too thin, add one teaspoon of corn starch, which you stir into one tablespoon of water. Cook until you reach your desired consistency. Serve over brown rice or basmati rice. Enjoy!

EASY VEGAN COCONUT CURRY WITH TOFU

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potatoes, cover, and steam until cooked through but slightly firm, 10 to 15 minutes.
• Heat oil in a wok or frying pan over medium-high heat. Add onion and saute until tender, about 5 minutes. Add tofu and saute until browned, 5 to 7 minutes. Add sweet potatoes and peas, followed by curry powder, brown sugar, cumin, cinnamon, and salt.
• Add basil. Pour in coconut milk, slowly, while stirring. Reduce heat and let simmer until thickened, about 20 minutes. Serve with bell peppers and cilantro.