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One Pot Coconut Curry Tofu and Vegetables Recipe (Vegan, Gluten Free)

This simple one pot coconut curry tofu and vegetables is a bright, fresh, and flavorful dinner! A high protein vegan easy weeknight meal.  Serve with some homemade sourdough naan, some freshly steamed rice, and sprinkle with a touch of fresh cilantro and sriracha.

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Here’s a fantastic high protein vegan recipe for Veganuary and beyond! This delicious and flavorful coconut tofu curry is loaded with veggies, spices, and a simmered in a rich and creamy coconut milk sauce.  This is one of our go-to dinners!  The below recipe makes about 8 servings, so you can cook it once, and enjoy it for many meals throughout the week.

This Coconut Curry Tofu with Vegetables Recipe Is:

  • Bright
  • Fresh
  • Warm
  • Versatile
  • Loaded with Flavor
  • Creamy
  • High Protein
  • Vegan, Gluten Free, and Dairy Free

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One of the BEST Pantry Staple Curry Recipes

This one pot tofy coconut curry recipe is a fantastic pantry-staple meal!  It uses almost all ingredients you would have in your dry pantry or cupboards.  You probably already have a lot of these ingredients on hand!  Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate.  I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here.  By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!

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What’s In This Coconut Tofu Curry and Vegetables?

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Freezer Curry Ingredients For the Win!

I used a lot of frozen veggies for this coconut tofu curry recipe instead of chopping them fresh. This is a great way to add frozen veggies to a bright and healthy dish the whole family can enjoy. By using freezer ingredients, I can stock up when they are on sale, and use them in all kinds of great dishes. It saves me a trip to the store, and I can have amazing produce thawed in no time. Check out all my recipes that use Freezer Ingredients on The Herbeevore – great for those nights when you want dinner ready fast! And check out my Top 125 Plant-Based Pantry Staples for long-lasting staples that I always keep on hand.

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How Do I Make This One Pot Tofu Vegetable Curry Recipe?

  1. In a large pot or dutch oven, heat the coconut oil over low heat. Add the onion and saute for 4 to 5 minutes until the onion begins to soften.
  2. Add the carrots, potatoes, green beans, diced tomatoes with the juice, curry paste, and vegetable stock.  Bring to a boil, then simmer for 30 minutes until the veggies are soft.
  3. Stir in the tofu, peas, cilantro, and coconut milk, and cook for an additional 10 minutes.
  4. Serve over rice or glass noodles, add sriracha for a little spice, and garlish with extra cilantro and a squeeze of lime.

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Other Healthy High Protein Vegan Dinner Recipes You’ll Love!

Get the Same Ingredients I Use In My Coconut Curry with Tofu and Vegetables:

As always, if you make this vegan and gluten free tofu curry with coconut milk recipe be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

And let’s stay in touch – make sure to sign up for my newsletter to get healthy recipes delivered fresh to your inbox. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there! 

coconut curry tofu recipe one pot easy weeknight dinner recipes with coconut milk high protein vegan dinners recipe

One Pot Coconut Curry Tofu

Kelly Jensen
This simple one pot coconut curry tofu and vegetables is a bright, fresh, and flavorful dinner! A high protein vegan easy weeknight meal.  Serve with some homemade sourdough naan, some freshly steamed rice, and sprinkle with a touch of fresh cilantro and sriracha.
5 from 1 vote
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Dinner
Cuisine American, Asian, Thai
Servings 8 servings
Calories 146 kcal

Ingredients
  

Instructions
 

  • In a large pot or dutch oven, heat the coconut oil over low heat. Add the onion and saute for 4 to 5 minutes until the onion begins to soften.
  • Add the carrots, potatoes, green beans, pineapple, diced tomatoes with the juice, curry paste, and vegetable stock.  Bring to a boil, then simmer for 30 minutes until the veggies are soft. ***See below note for pressure cooker instructions!
  • Stir in the tofu, peas, cilantro, and coconut milk, and cook for an additional 10 minutes.
  • Serve over rice or glass noodles, add sriracha for a little spice, and garlish with extra cilantro and a squeeze of lime.

Notes

***To Cook This Coconut Tofu Curry in an Instant Pot or Pressure cooker, follow the above instructions, except for step 2 cook on High Pressure or Manual mode for 5 minutes and quick release.  Then continue to step 3.

Nutrition

Calories: 146kcalCarbohydrates: 29gProtein: 4gFat: 2gSaturated Fat: 2gSodium: 255mgPotassium: 616mgFiber: 5gSugar: 6gVitamin A: 3545IUVitamin C: 42mgCalcium: 39mgIron: 1mg
Keyword coconut curry tofu recipe, coconut milk tofu recipe and veggies, coconut tofu curry recipe with vegetables, creamy coconut tofu recipe, easy tofu curry vegan, high protein vegan dinners, vegan tofu curry recipe
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!

 

Posted in 21 Day Fix, American, Asian, Dairy Free, Dinners, Easy Weeknight Meals, Favorites, Freezer Ingredients, Gluten Free, High Protein, Instant Pot Recipes, Low Sodium, One Pot Recipes, Pantry Recipes, Recipe Index, Thai, Vegan Recipes, Vegetarian Recipes

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  1. Pingback:Vegan Meal Plan Recipes, Week 6 - The Herbeevore

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