Easy Coconut Curry Tofu Recipes

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EASY COCONUT TOFU



Easy Coconut Tofu image

Simplicity at it's best! With just two ingredients & 35 minutes of your time you could be tucking into this delicious Coconut Crusted Tofu. Could it get any better? ....... Well yes actually.....Because it's gluten-free, oil-free, low fat and has 10 grams of protein per serving!

Provided by Melanie McDonald

Categories     Entree     Main Course

Time 35m

Number Of Ingredients 4

1 block extra-firm tofu (, around 350g, (see recipe notes))
45g | ½ cup coconut flour
½ teaspoon salt
A good grind of cracked black pepper

Steps:

  • Preheat oven to 400°F
  • Put the coconut flour on a plate or in a bowl and stir in the salt and pepper so it is evenly distributed.
  • Open the packet of tofu and drain off the liquid but don't dry the tofu.
  • Cut the piece of tofu into ½ inch rectangular slabs. Cut each rectangle into two to make squares, then each square into triangles.
  • Dip each triangle into the flour mixture and turn it all over until each side is covered.
  • Put each triangle onto a baking sheet .
  • Place in the preheated oven and bake for 30 minutes or until golden brown all over.
  • Serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 131 kcal, Carbohydrate 8 g, Protein 10 g, Fat 6 g, Sodium 319 mg, Fiber 5 g, Sugar 1 g

COCONUT RED CURRY WITH TOFU



Coconut Red Curry With Tofu image

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

14 ounces extra-firm tofu
1 tablespoon peanut or safflower oil
1-inch ginger root, peeled and minced
2 shallots or 1 small onion, minced
2 garlic cloves, minced
1 Thai chile or 2 serrano peppers, seeded and thinly sliced
2 tablespoons chopped cilantro stems
8 ounces cremini mushrooms, quartered
1/2 teaspoon sea salt, more to taste
3 tablespoons prepared red curry paste
1 cup unsweetened coconut milk
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1 cup snow peas
Basil and/or cilantro leaves, for garnish
Brown or white rice, for serving

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

ONE PAN TOFU COCONUT CURRY



One Pan Tofu Coconut Curry image

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

1 tbsp vegetable oil
1 yellow (or white) onion, chopped
1 bell pepper, chopped
3 garlic cloves, minced
1-inch fresh ginger, minced
1 tbsp curry powder
½ tsp turmeric powder
½ tsp cumin powder
400 ml (14 fl. oz.) canned coconut milk
½ cup crushed tomatoes
2 tbsp tomato paste
454 g extra firm plain tofu, chopped into 1-inch cubes
2 cups baby spinach
1 lime, zest and juice
½ cup fresh cilantro, chopped
Salt and pepper, to taste
Serve with cooked rice.

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

30-MINUTE COCONUT CURRY



30-Minute Coconut Curry image

A vegan, gluten free 30-minute curry that's loaded with veggies and swimming in a perfectly-spiced coconut milk broth. Coconut quinoa sends this over the top. Simple, healthy, fast and so delicious.

Provided by Minimalist Baker

Categories     Entree

Time 30m

Number Of Ingredients 19

1 Tbsp coconut or olive oil
1 small onion ((diced))
4 cloves garlic ((minced // 4 cloves yield ~2 Tbsp or 12 g))
1 Tbsp fresh grated ginger*
1/2 cup broccoli florets ((diced // or sub green bell pepper))
1/2 cup diced carrots
1/4 cup diced tomato
1/3 cup snow peas ((loosely cut))
1 Tbsp curry powder
1 pinch cayenne* ((optional // for heat))
2 14-ounce cans light coconut milk ((sub full-fat for richer texture))
1 cup veggie broth (DIY or store-bought)
Sea salt and black pepper ((to taste))
1 14-ounce can light coconut milk
1 cup white quinoa ((rinsed in a fine mesh strainer*))
1 Tbsp agave nectar ((optional))
Fresh lemon juice
Cilantro, mint, and/or basil
Red pepper flake

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.

Nutrition Facts : ServingSize 1 serving, Calories 434 kcal, Carbohydrate 41 g, Protein 10.2 g, Fat 25.8 g, SaturatedFat 21 g, Sodium 628 mg, Fiber 6.4 g, Sugar 7.2 g

COCONUT CURRY TOFU



Coconut Curry Tofu image

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

2 bunches green onions
1 (14 ounce) can light coconut milk
¼ cup soy sauce, divided
½ teaspoon brown sugar
1 ½ teaspoons curry powder
1 teaspoon minced fresh ginger
2 teaspoons chile paste
1 pound firm tofu, cut into 3/4 inch cubes
4 roma (plum) tomatoes, chopped
1 yellow bell pepper, thinly sliced
4 ounces fresh mushrooms, chopped
¼ cup chopped fresh basil
4 cups chopped bok choy
salt to taste

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

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



Easy Coconut Curry with Tofu {30 Minutes, One Pan} image

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

1 cup basmati rice, or grain of choice (if using brown rice it will take longer than 30 minutes)
1 teaspoon coconut oil
1 (14 oz) package extra firm tofu
1-2 teaspoons Tamara or soy sauce or about 1/4 teaspoon salt
1 small red pepper, diced
1 1/2 cups small broccoli florets
1 cup small diced carrot
1 clove garlic, minced or grated
1 can unsweetened coconut milk, I used full fat
2 teaspoons curry powder
1 1/2 teaspoons garam masala
3/4 teaspoon salt
Optional toppings: roasted cashews, cilantro, lime wedges, green onion

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

EASY VEGAN COCONUT CURRY WITH TOFU



Easy Vegan Coconut Curry with Tofu image

This vegan coconut curry is spicy and tasty! It makes your kitchen smell good. It uses no animal products. Serve with brown rice, quinoa, or noodles.

Provided by monsterclowngirl

Categories     Everyday Cooking     Vegan     Main Dishes

Time 1h15m

Yield 4

Number Of Ingredients 16

1 medium sweet potato, cubed
1 tablespoon olive oil
1 medium yellow onion, diced
1 (8 ounce) container extra-firm tofu, drained and cubed
1 cup frozen peas
1 ½ tablespoons curry powder, or to taste
1 tablespoon brown sugar
1 teaspoon ground cumin
1 teaspoon ground cinnamon
salt to taste
5 leaves fresh basil, cut into strips
1 (14 ounce) can coconut milk
1 small red bell pepper, cut into strips
1 small green bell pepper, cut into strips
1 small yellow bell pepper, cut into strips
1 bunch cilantro, chopped

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.

Nutrition Facts : Calories 396.1 calories, Carbohydrate 32 g, Fat 27.8 g, Fiber 7.4 g, Protein 10.9 g, SaturatedFat 19.5 g, Sodium 102.6 mg, Sugar 10.9 g

EASY COCONUT CURRY TOFU



Easy Coconut Curry Tofu image

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

14 ounces light coconut milk
2 tablespoons chopped fresh cilantro (plus extra for garnish)
1 tablespoon red curry paste (or to taste)
1 tablespoon curry powder (or to taste)
1 tablespoon chili sauce (or to taste)
2 teaspoons soy sauce
2 garlic cloves, chopped
14 ounces extra firm tofu
2 teaspoons extra virgin olive oil
4 cups Baby Spinach
1 medium red bell pepper, sliced
1/2 red onion
2 cups cooked brown rice

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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2019-11-25 Tofu Curry is an easy weeknight meal that uses simple ingredients and is packed with flavor. It's made with coconut milk, red curry paste and crispy tofu …
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  • Heat 3 tbsp olive oil in a skillet over medium heat, then add the tofu and fry on all sides. This should take at least 5 minutes. Use a slotted spoon to remove tofu and set aside.
  • In that same skillet, make the sauce: add remaining 1 tbsp oil, along with the onion and red pepper to the skillet and sauté for 2-3 minutes; then, add garlic and ginger and sauté for 1 minute before adding in the coconut milk, curry paste, soy sauce, and coconut sugar. Stir everything together and bring mixture to a simmer. Add the spinach and stir for 30 seconds until it's wilted, then add the tofu back into the skillet.


EASY VEGETABLE CURRY WITH TOFU AND RICE - RUNNING ON …
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  • 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.
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2020-11-23 Quick easy tofu curry with Indian flavors that is one-pot, vegan, low-calorie, no pressing and no frying, perfect for a healthy dinner! ... (oh and although it’s not an Indian-style recipe, this amazing lemon rice with coconut goes so well with curries!) Recipe tips. Although this Indian tofu curry is so easy …
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Estimated Reading Time 8 mins
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TOFU AND VEGETABLE GREEN COCONUT CURRY RECIPE / …
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Estimated Reading Time 3 mins
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VEGAN COCONUT CURRY WITH CRISPY TOFU RECIPE ...
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Estimated Reading Time 4 mins
  • 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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THAI COCONUT CURRY TOFU - HEALTHIER STEPS
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2016-09-29 Thai Coconut Curry Tofu. This is a great recipe, that has a lot of layers of flavors. One of those dishes that’s great for a large company and other special events. Lemongrass is sold in most supermarkets but it can be omitted, the recipe will taste just as great without it. Lemongrass is very easy …
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2021-01-17 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 …
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2021-03-16 Add the tofu cubes and ¼ 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 …
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  • 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.
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2021-03-29 Easy Tofu Coconut Curry recipe. Using simple ingredients, this creamy dinner idea is vegan and makes a quick weeknight meal. Ingredients. 14 oz firm tofu; 1 tsp olive oil; 1 medium onion, diced; 1 medium bell pepper, diced; 3 cloves garlic, minced; 1 tsp ginger, minced; 2 Tbsp curry paste; 400 mL canned coconut …
From atasteofmadness.com
  • Using a tofu press, press the tofu to extract excess water (or create some system with paper towels and heavy pans to press out the water)
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  • Reduce hear and stir in the coconut milk, crushed tomatoes and tomato paste until fully incorporated.


EASY COCONUT CURRY - LAU'S HEALTHY LIFE
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2020-04-17 How to make this easy coconut curry vegan. The base of this curry is naturally vegan, gluten-free, paleo & Whole-30 friendly! To keep the whole recipe vegan I would just use your favourite vegan protein source such as chickpeas, tofu, or lentils! It is such a versatile recipe …
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THIS SPICY TOFU CURRY WILL BE YOUR NEW FAVORITE …
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2018-05-01 Whisk together coconut milk, vegetable stock, lime juice, tomato paste, chili paste, sugar, fish sauce, and curry powder in a slow cooker. Add bell peppers, onions, lemongrass, ginger, garlic, and serrano chile; stir to combine. Top with tofu …
From cookinglight.com
  • Place tofu on a plate lined with paper towels; top with another layer of paper towels and a plate or a skillet.
  • Set aside. Whisk together coconut milk, vegetable stock, lime juice, tomato paste, chili paste, sugar, fish sauce, and curry powder in a slow cooker.


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2020-03-28 Veggies and tofu simmer in a dreamy 5-ingredient sauce in this easy vegan, gluten-free coconut curry recipe. Served warm with rice, Thai coconut curry is a light comfort food for any time of year. This healthy recipe is perfect for making ahead or meal prepping. I like to slice/mince/dice my ingredients on Sunday so it’s easy to get started cooking dinner later in the week. Thai coconut ...
From tofutestkitchen.com
Cuisine Thai
Category Dinner
Servings 4
Total Time 30 mins
  • Drain the tofu and remove excess moisture by wrapping in several layers of paper towels, placing on a flat surface, and resting something heavy on top. Press like this for at least 15 minutes.
  • In a large pan, heat grapeseed oil on medium heat. Unwrap tofu from paper towels and slice into small cubes. Add cubes to pan and fry for about 5 minutes on each side.
  • Remove tofu from pan and drain on a layer of paper towels. Empty oil from the pan and wipe clean.


EASY COCONUT CURRY STIR FRY NOODLES WITH GLAZED TOFU ...
Mix coconut milk, curry paste, and tamari together and set aside. Wipe down sauté pan. Heat pan over medium heat and add another tablespoon of sesame oil. Add onions and cook for 2 …
From healthynibblesandbits.com
Estimated Reading Time 6 mins
  • 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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2021-06-14 · This coconut green curry tofu recipe is easy to make and has the most delicious creamy coconut sauce loaded with fresh herbs and spices. This simple and healthy vegan … In a blender, blend up the coconut milk, water, soy sauce, garlic, ginger, jalapeño, scallions, sugar, curry paste, cilantro, and basil and blend until smooth then set aside. Feel free to add more …
From tfrecipes.com


CURRY TOFU RECIPES
It’s an easy-to-make Tofu Coconut Curry all made in one-pan and ready in 30 minutes. The creamy, golden coconut … From yayforfood.com 4.4/5 (135) Category Vegan Cuisine American Total Time 30 mins. 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 …
From tfrecipes.com


ONE-PAN TOFU COCONUT CURRY - FAMILYCUISINE.NET
2021-10-02 One-Pan Tofu Coconut Curry. Today’s recipe is tasty, colourful, and hearty! It’s an easy-to-make Tofu Coconut Curry all made in one-pan and ready in 30 minutes. The creamy, golden coconut milk and tomato-based sauce is deliciously spiced with curry powder, turmeric, cumin (and of course salt and pepper) along with fresh pungent garlic and ...
From familycuisine.net


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