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 ginger.
It's mild and not very spicy (unless your curry powder blend is spicy), which is great to serve the whole family!
The tofu sucks up the curry flavours as well as adding protein and texture to the dish. I like to use extra-firm tofu so it holds its shape when mixed into the curry.
The addition of tasty sweet bell peppers, onions, green spinach, and fresh cilantro gives this curry additional bulk and nutrition too.
Serve this curry along with rice to make it one filling meal. I like to use a brown basmati rice.
I hope you enjoy this recipe!
How do you make this tasty and easy tofu recipe?
(Full ingredient amounts and instructions available in the recipe card down below)
In a large sauté pan or skillet (I used a 12-inch skillet) at medium-high heat, add vegetable oil, then sauté the onions and peppers with salt and pepper, until the onions start to brown.
Stir in the garlic, ginger, curry powder, turmeric, and cumin until fragrant, around one or two minutes.
Reduce to low heat. Stir in the coconut milk, crushed tomatoes, and tomato paste until uniform. Add the tofu and toss to coat with the sauce.
Bring the curry to a boil before reducing to a simmer. Cook uncovered for 5 minutes. Then stir in the spinach, lime zest, and lime juice, until the spinach wilts.
Taste for additional salt and pepper and top with fresh cilantro. Scoop over bowls of rice and enjoy!
Love one pan/pot/sheet pan meals? Take a look at these four recipes!
- Carrot Orange Ginger Soup
- Curried Red Lentil and Quinoa Vegetable Soup
- One-Pan Rosemary Garlic Chicken
- Sheet Pan Baked Salmon with Asparagus
To sum up, this One-Pan Tofu Coconut Curry is:
- Delicious and flavourful: The curry sauce is creamy and wonderfully spiced. It goes perfectly with the tender tofu bites and the colourful vegetables in this recipe.
- Hearty and filling: It makes a generous amount of curry that's will fill you up and warm you from within.
- Quick and easy to make: It takes only 30 minutes to make and has a few simple instructions to follow.
- Vegan and gluten-free too: Tofu is naturally gluten-free, but make sure it's labelled as such when choosing the brand if this is important to you.
Did you make this easy tofu coconut curry recipe? Leave me a rating and comment down below or tag me on any of my social media. I'm @yay_for_food on Instagram. Please share your recipe pictures!
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.
Ingredients
- 1 tablespoon vegetable oil
- 1 yellow (or white) onion, chopped
- 1 bell pepper, chopped
- 3 garlic cloves, minced
- 1-inch fresh ginger, minced
- 1 tablespoon curry powder
- ½ teaspoon turmeric powder
- ½ teaspoon cumin powder
- 400 ml (14 fl. oz.) canned coconut milk
- ½ cup crushed tomatoes
- 2 tablespoon 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.
Instructions
- 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!
Notes
Nutritional information is based on one serving for a total of six servings excluding rice.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 258Total Fat: 20gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 136mgCarbohydrates: 14gFiber: 3gSugar: 8gProtein: 10g
Nutritional values are estimated based on the ingredients used by the author; your ingredients may differ. These values are calculated using Nutritionix.
I made this for the first time it came out great, thank you for sharing this amazing recipe
I adapted your base to use vegetables I had on hand (potatoes, pumpkin and broccolini). It was delicious! Thanks
I tried this today it’s so delicious. I hardly write comments and I had to comeback and express my gratitude
Great recipe! I did add a little of my own spices like pimento and thyme a little seasoning salt. But that's seasoning to taste..
I made this coconut curry with tofu a few times now, it is so delicious, I add in shrimp at the end, everyone loves it!! Thank you
So glad you like it!
This was a wonderful recipe and so easy! Delicious. I added zucchini and mushrooms, pressed the tofu and air fried it in a little oil beforehand. Used Sriracha and coco aminos for extra seasoning. Otherwise followed instructions exactly. I will definitely make again, thank you so much!
Marie, thank you so much for sharing this recipe! Finished making it for a late lunch. So creamy and yummy over rice. I'll be eating the leftovers for dinner as well. The spices were just right for me!
tried that dish for first time at a fusion African cuisine restaurant in Santa Fe, NM_ then stumbled upon your recipe; soo gooddd!! thanks for sharing_ Big Hug from Greece
We did like it, added chilli flakes and cumin, don’t like cilantro but feel something is missing, perhaps a dash of sugar to enhance coconut flavour? Any thoughts on this?
It's tough to answer this question, Mary. I always start with more seasoning (especially salt) first. A little more salt can really enhance the overall flavours of the dish.
Made it, the recipe is great. What's a good way to add some heat?
Thanks Matt! You can add some red curry paste or red chiles for extra heat.
Awesome recipe! I added a tbsp red curry paste for some heat and a couple tbsp soy sauce for saltiness.
Sounds delicious! Thanks Deven!
Can I use regular coconut milk from the carton I don’t have canned coconut milk? Has anyone tried that?
Hi Anna! I haven't tried using carton coconut milk, but I believe that it will change overall consistency (the sauce will be less creamy) and flavour (it won't have a strong coconut flavour) of the curry.
Made this tonight, didn’t have baby spinach but substituted lightly steamed chard, worked great! Really easy and delicious!
I'm teaching myself to cook. A long list of ingredients is usually intimidating. I gave this a try. Glad I did. Not nearly as impossible as I made it out to be. I decided to add carrots because.....they were in the back of my fridge. Next time, I think I'll either cashews or peanuts as the last step.
Thank you for giving my recipe a try! Adding some nuts next time is
Thank you for trying my recipe! I'm glad it was not as complicated as you thought. Adding nuts at the end next time is a great idea!
It was delicious! Thank you!
So glad you liked it!