VEGETARIAN COCONUT CURRY WITH TOFU
A simple, sweet, and mildly spicy curry sauce with an abundance of good-for-you veggies. Definitely a comfort food for vegans, vegetarians, or omnivores like me that just like to eat healthy. Can be served over rice, couscous, or quinoa.
Provided by Kiersten
Categories Main Dish Recipes Curries Vegetarian
Time 1h15m
Yield 4
Number Of Ingredients 20
Steps:
- Wrap tofu in 2 to 3 layers of paper towels and place on a plate. Place a second plate on top to encourage fluid out of the tofu. Let sit until paper towels are saturated, 3 to 5 minutes.
- Meanwhile, preheat the oven to 200 degrees F (95 degrees C). Lightly grease a baking tray.
- Discard wet paper towels and cube tofu. Place on the prepared baking tray.
- Bake in the preheated oven until adequately dry, about 20 minutes.
- While the tofu is baking, drain pineapple chunks, reserving juice.
- Combine coconut milk, liquid aminos, ginger, curry paste, chili powder, curry powder, and garlic in a large skillet over medium heat. Add reserved pineapple juice and bring to a boil. Reduce temperature to a simmer and cook for 5 minutes.
- Mix cornstarch and water together in a small bowl; add to the coconut milk mixture and whisk until slightly thickened.
- Stir in basil and jalapeno; cook for 1 minute. Add bok choy, spinach, green onions, mushrooms, chile peppers, tomatoes, and pineapple chunks; stir to coat. Cook over medium heat until vegetables are crisp tender, about 5 minutes.
- Add tofu and stir to coat. Season with salt. Transfer to a covered dish for 10 minutes to let flavors mix, or serve immediately.
Nutrition Facts : Calories 290.7 calories, Carbohydrate 35.2 g, Fat 13.6 g, Fiber 5.3 g, Protein 13.1 g, SaturatedFat 5.9 g, Sodium 471.7 mg, Sugar 20.7 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
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
VEGETARIAN TOFU CASHEW COCONUT CURRY
Tofu, Cauliflower, sweet potatoes, bell pepper, garlic, turmeric, ginger and simmer in vegetarian coconut milk based curry dish in partnership with Nasoya Tofu!
Provided by Monique of AmbitiousKitchen.com
Categories Dinner Gluten Free Grain Free Vegan Vegetarian
Time 45m
Number Of Ingredients 19
Steps:
- Add coconut oil to a large pot and place over medium high heat. Add in garlic, ginger, jalapeno, sweet potato, cauliflower, bell pepper, and carrots. Saute for 10 minutes, stirring frequently, until carrots start to soften.
- Next stir in curry powder, turmeric, cumin, cinnamon and salt.
- Add in coconut milk, tomato sauce, vegetarian broth and ground cashews. Stir until smooth.
- Gently add in tofu and stir. Simmer on low heat for 20 minutes or until sweet potatoes and carrots are fork tender. Serve immediately with cilantro.
Nutrition Facts : ServingSize 1 serving, Calories 342 kcal, Carbohydrate 26.2 g, Protein 14.1 g, Fat 20.4 g, SaturatedFat 10.3 g, Fiber 6.8 g, Sugar 8.6 g
PF CHANG'S COCONUT CURRY VEGETABLES
This is a copycat recipe from PF Chang's China Bistro. It's my favorite dish there, and while my dining room lacks the ambiance...this dish is still excellent at home!
Provided by Wish I Could Cook
Categories Soy/Tofu
Time 40m
Yield 1 stir fry, 2 serving(s)
Number Of Ingredients 15
Steps:
- Drain the tofu, cube and fry in 1 tbsp canola oil until brown. Set aside. (See this thread: http://www.recipezaar.com/bb/viewtopic.zsp?t=170177) I recommend freezing the tofu first to firm up the texture.
- Separately blanch or steam the broccoli, carrots and sugar snap peas until tender-crisp in plain boiling water.
- Heat a wok or wide skillet over high heat until hot. Add 1 tbsp canola oil, swirl to glaze the pan, then add the onions and bell pepper. Stir-fry until tender-crisp, 3-4 minutes. Add the mushrooms and stir until hot, a few minutes more. Add the blanched vegetables and and tofu. Toss to mix.
- Combine the coconut-curry sauce ingredients. Taste and adjust the sugar to your liking.
- Add the sauce to the pan with the veggies. Bring to a simmer, tossing to combine.
- Dissolve the cornstarch in 1 1/2 tbsp of water and add to pan. Stir until the sauce turns glossy, about 10 seconds (a bit longer if you're doubling the sauce).
- Add the peanuts.
- Serve with rice, noodles, or a warm loaf of bread.
- Use a milder or hotter curry powder to vary the spice.
- For a really saucy dish to serve over rice or noodles, double the sauce ingredients and the cornstarch mixture.
Nutrition Facts : Calories 707.9, Fat 51.2, SaturatedFat 15.3, Sodium 1093.2, Carbohydrate 45.5, Fiber 7.4, Sugar 22.1, Protein 29.6
VEGETABLE TOFU CURRY
This one-pot vegetarian meal comes together quickly and leftovers keep for days. Creamy coconut milk is made up of fat and liquid from pressed coconut meat and this recipe delivers its full range of flavors. When you melt the solids from a can of coconut milk and keep cooking until the liquid evaporates, the oil eventually separates out and delivers toasty nuttiness. Here, onion - any kind - tenderizes in that tasty fat, and curry powder becomes more fragrant in it. Tofu soaks up the curry sauce while vegetables steam over the mixture, then everything gets stirred together. Experiment with whatever vegetables you have on hand, cooking them until tender.
Provided by Genevieve Ko
Categories dinner, curries, vegetables, main course
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- If using broccoli, trim the ends of the stems and discard, then cut the stems off near the base of the florets. Cut off the thick peel around the stems, then cut the stems into 1/2-inch slices. Cut the broccoli crowns into small florets. Drain the tofu and cut into 1-inch cubes.
- Open the can of coconut milk and spoon off an inch or so of the hard white solid part into a large saucepan with a lid. (If the milk is all liquid, add a few spoonfuls.) Turn the heat to medium-high. When the solids melt, add the onion and broccoli stems, if using, and sprinkle with salt and pepper. Cook, uncovered, stirring occasionally, until the onion is translucent, 5 to 7 minutes. The coconut milk liquid should have evaporated, so the onions should be sizzling in coconut oil and the milk solids should be brown and smell toasty. Scrape up any bits sticking to the bottom.
- Turn the heat down to medium-low, add the curry powder and stir until evenly mixed, about 10 seconds. Add the remaining coconut milk, stir and bring to a simmer. Add the tofu and spread the cubes in an even layer, then top with the broccoli florets or other vegetables, sprinkle with salt and cover with the lid. Cook until the vegetables are just tender but still bright green, 5 to 7 minutes.
- Gently stir so the vegetables are also coated in sauce. Taste and stir in more curry powder, salt and pepper if you'd like. Serve hot over rice or other grains or noodles, with hot sauce if you want.
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.
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- 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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