Easy Vegan Coconut Curry With Tofu Recipes

EASY VEGAN COCONUT CURRY WITH TOFU

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

Easy Vegan Coconut Curry with Tofu image

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

Ingredients

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

VEGAN ONE-POT COCONUT CURRY WITH PASTA AND VEGETABLES

So easy and everyone will love this curry made with coconut milk, spinach, tomatoes, garbanzo beans, and pasta!

Provided by KatieMarieWW

Categories Main Dish Recipes Curries Vegetarian

Time 30m

Yield 6

Number Of Ingredients 15

Vegan One-Pot Coconut Curry with Pasta and Vegetables image

Steps:

Heat olive oil in a large saucepan over medium heat and cook onion until soft and translucent, about 3 minutes. Add garlic and cook 1 more minute. Add rigatoni pasta, coconut milk, diced tomatoes, water, garbanzo beans, red curry paste, curry powder, garlic powder, salt, black pepper, and red pepper; stir to combine. Cover with a tight-fitting lid and bring to a boil. Reduce heat and simmer, stirring every 2 minutes, for 13 to 15 minutes.
Stir in cherry tomatoes and spinach; cook for 2 to 3 more minutes. Taste and adjust seasoning with salt, black pepper, and red pepper.

Nutrition Facts : Calories 511.1 calories, Carbohydrate 70.7 g, Fat 20.8 g, Fiber 6.5 g, Protein 14.4 g, SaturatedFat 13.4 g, Sodium 282.1 mg, Sugar 5.3 g

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 pound rigatoni pasta
1 (14 ounce) can full-fat coconut milk
1 (14.5 ounce) can petite diced tomatoes
1 cup water
½ (15 ounce) can garbanzo beans, drained
3 teaspoons red curry paste
2 teaspoons curry powder, or more to taste
½ teaspoon garlic powder
salt and freshly ground black pepper to taste
ground red pepper to taste
2 cups cherry tomatoes, halved
3 cups fresh spinach

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

Coconut Curry Tofu image

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

Ingredients

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

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

Easy Coconut Curry Tofu image

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.

Ingredients

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

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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!

Easy Vegan Coconut Curry With Tofu Recipes

EASY VEGAN COCONUT CURRY WITH TOFU

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.

VEGAN ONE-POT COCONUT CURRY WITH PASTA AND VEGETABLES

So easy and everyone will love this curry made with coconut milk, spinach, tomatoes, garbanzo beans, and pasta!

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.

EASY COCONUT CURRY TOFU

Make and share this Easy Coconut Curry Tofu recipe from Food.com.

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