About the Recipe
Tofu coconut curry is a quick, customizable, and delicious meal, perfect for a cozy weeknight dinner. It shows how versatile tofu can be, as the neutral plant-based protein acts like a sponge, soaking up the rich, aromatic flavors of the sauce. Whether you prefer a Thai-style curry with red paste, ginger, and lime, or an Indian-inspired version with turmeric, cumin, and coriander, the result is a hearty, protein-packed dish that is both healthy and comforting.
Served over rice, it’s a great way to enjoy a restaurant-quality meal at home in about 30 minutes.
Ingredients
Ingredients
1 tablespoon fresh lime juice
2 tablespoons olive oil
1 onion, diced
1 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon curry
A pinch of ground cayenne pepper
Salt to taste
Pepper, to taste
½ block of firm tofu, cut into small cubes
1 (28-ounce) can of chopped tomatoes
1 cup baby spinach
½ cup carrots, chopped
½ cup cilantro, chopped
1 (13.5-ounce) can of full-fat coconut milk
1 cup water
Brown rice, for serving
Additional cilantro, for garnish
Preparation
1. Sauté Aromatics and Carrots:
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and chopped carrots. Sauté for 5-7 minutes until the onion is soft and translucent.
2. Bloom the Spices:
Add the turmeric, chili powder, ground cumin, curry powder, and cayenne pepper to the pot.
Cook for 1 minute, stirring constantly, until the spices are very fragrant. This step "blooms" the spices to release their full flavor.
3. Build the Curry Base:
Stir in the cubed tofu and cook for 2 minutes to coat it with the spices.
Pour in the entire can of chopped tomatoes (with their liquid) and the 1 cup of water.
Bring the mixture to a simmer.
4. Simmer and Thicken:
Pour in the can of full-fat coconut milk. Stir well to combine.
Add salt and pepper to taste.
Reduce the heat to low and let the curry gently simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
5. Stir in Greens and Finish:
Stir in the baby spinach and cook until it wilts completely, about 2-3 minutes.
Remove the pot from the heat. Stir in the 1 tablespoon of fresh lime juice and the 1/2 cup of chopped cilantro.
6. Serve:
Serve the curry hot over a bed of cooked brown rice.
Garnish each serving with additional fresh cilantro.
Variations
Flavor and Ingredient Variations
Vegetable Medley
Tofu coconut curry is incredibly versatile and pairs well with almost any vegetable.
Root Vegetables: Carrots, potatoes (Yukon Gold or red), or sweet potatoes (add these early as they take the longest to cook).
Harder Vegetables: Cauliflower, broccoli florets, or butternut squash (add these with the potatoes).
Softer Vegetables: Bell peppers (any color), mushrooms (cremini or shiitake), zucchini, or eggplant.
Leafy Greens: Stir in spinach, kale, or bok choy at the very end, and simmer just until they wilt.
Spice and Flavor Profile
You can easily adjust the curry to lean toward Indian, Thai, or a unique fusion.
Thai-Style: Use Red or Green Curry Paste as the base. Add classic Thai ingredients like lemongrass, kaffir lime leaves (or zest), and a touch of soy sauce or tamari (as an alternative to fish sauce for a vegan option). Finish with fresh Thai basil and a squeeze of lime juice.
Indian-Style: Use a combination of Curry Powder (yellow, mild to hot), Garam Masala, Cumin, and Turmeric. Add crushed tomatoes or tomato paste to the sauce for a richer, more familiar Indian curry base.
Spice Level: Control the heat by adjusting the amount of curry paste/powder, or adding fresh chilies (such as serrano or jalapeño), chili flakes, or a touch of hot sauce like sambal oelek.
Protein and Sauce Substitutions
Other Proteins: Substitute the tofu with other plant-based options, such as tempeh, seitan, or legumes like chickpeas (garbanzo beans) or lentils.
Coconut Milk Alternatives: If you are allergic to coconut or want to reduce fat, you can use cashew cream (made from soaked and blended cashews) or other unsweetened, thicker plant milks, such as soy milk or almond milk, often with an added thickener like a cornstarch slurry.
Finishing Touches
Garnish the final dish for added flavor and texture:
Fresh cilantro or basil.
Toasted sesame seeds or chopped peanuts (perfect for a Thai-style or fusion curry).
A drizzle of sesame oil or chili oil.
Serve over Basmati rice, Jasmine rice, quinoa, or with garlic naan or roti.
Tips For Success
Tips for a Perfect Tofu Coconut Curry
1. Master the Tofu
Press the Tofu: This is the most crucial step. Tofu is packed in water, and removing that excess moisture allows it to absorb the flavorful curry sauce better. Use a tofu press, or wrap the block in paper towels or a clean kitchen towel and place a heavy object (like a few cans or a cast iron pan) on top for at least 20-30 minutes.
Pre-Cook for Texture: For a firmer, chewier texture that holds its shape, pre-cook the pressed tofu before adding it to the curry. You can:
Pan-Fry/Sauté: Coat the cubes in a small amount of cornstarch and pan-fry them in oil until they are golden brown and crispy on all sides.
Bake/Air-Fry: Bake or air-fry the seasoned tofu until golden and slightly firm.
Boil (for Spongy Texture): Boil the cubed tofu in salted water for a couple of minutes, which makes it more porous and better at absorbing flavor (especially beneficial if you skip the pan-frying or baking step).
2. Build the Sauce Base
Bloom the Aromatics and Spices: Start your curry by sautéing your aromatic vegetables (onions, garlic, ginger) until fragrant. Then, add your curry powder or curry paste, turmeric, and other dry spices, and cook them for a minute or two until aromatic before adding any liquid. This "blooming" step draws out the fat-soluble flavors and color, creating a more robust curry.
Use Full-Fat Coconut Milk: For the richest, creamiest sauce, use canned full-fat coconut milk or coconut cream. Light coconut milk will result in a thinner, less decadent sauce.
Balance the Flavors: A great curry is a perfect balance of savory, sweet, and acidic flavors.
Sweetness: A pinch of sugar (brown, coconut, or maple syrup) can balance the acidity from tomatoes (if using) or just round out the spicy and savory flavors.
Acidity: A squeeze of fresh lime juice added at the very end brightens the flavor considerably and is essential for Thai-style curries. A splash of rice vinegar can also work.
3. Adjust Consistency
To Thicken: Simmer the curry uncovered to allow the liquid to reduce. If it's still too thin, mix a slurry of 1 tablespoon of cornstarch or flour with a splash of water or coconut milk and stir it into the simmering curry until thickened.
To Thin: Add a little extra vegetable broth or water until you reach your desired consistency.
CARB CYCLING
Tofu on a coconut curry sauce would generally be considered a protein and healthy fat source, making it most suitable for a low-carb day in a carb-cycling diet, as long as the sauce is made with low-carb ingredients.
Here's a breakdown:
Tofu is an excellent source of lean protein with very few carbohydrates. It fits nicely on low-carb days.
Coconut Curry Sauce (principal components):
Coconut Milk: This provides the majority of the healthy fats (saturated fat from coconut), which are a focus on low-carb days.
Curry Paste/Spices: These are typically negligible in carbs.
Other Ingredients: This is the key. Traditional curry sauces often contain ingredients that can add carbs, such as:
Sugar/Sweeteners: Many recipes add sugar (or brown sugar, maple syrup, etc.).
Starchy Vegetables: Ingredients such as potatoes, carrots (in large quantities), or corn.
Thickeners: Some may use flour or cornstarch.
To be strictly suitable for a low-carb day:
The sauce should be made with minimal or no added sugar.
It should focus on low-carb vegetables (like spinach, bell peppers, broccoli, etc.) rather than starchy ones.
If the dish were served over a high-carb base (like rice, naan, or noodles), the overall meal would be categorized as a high-carb meal. However, the tofu and curry itself would still be the primary sources of protein and fat.
Sources