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coconut tofu curry recipe high protein tofu recipes easy homemade vegan dinner ideas with tofu and rice

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 4 votes
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Dinner
Cuisine American, Asian, Thai
Servings 4 servings
Calories 146 kcal

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 sweet onion sliced
  • 2 carrots chopped
  • 4 bell pepper diced
  • 1 14 ounce package Diced Tomatoes with juice
  • 2 tablespoons curry paste
  • 2 cups Vegetable Stock
  • 1 12 ounce package high protein tofu drained
  • 1 cup frozen peas
  • 1/4 cup cilantro chopped
  • 1 14 ounce can coconut milk
  • Sriracha to taste
  • Sea Salt and Black Pepper

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, bell peppers, 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

Pressure Cooker Instructions

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: 10gFat: 2gSaturated Fat: 2gSodium: 255mgPotassium: 616mgFiber: 5gSugar: 6gVitamin A: 3545IUVitamin C: 42mgCalcium: 39mgIron: 1mg
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