Coconut Tofu Curry Recipe (High Protein)

This simple coconut tofu curry with vegetables recipe 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.

This Coconut Tofu Curry with Vegetables Recipe Is:

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

One of the BEST Pantry Staple Curry Recipes

This one pot tofu 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!

What’s In This Coconut Tofu Curry and Vegetables?

• High Protein Tofu – I like to use extra firm tofu for this recipe which tastes fantastic and you don’t need to press it!
• Coconut Oil: I like to use an organic coconut oil, which we get a lot of use from in this house. It’s great for dishes like curries, or for baking… but it’s also great as a skin moisturizer too.
• Onion
• Carrots
• Potatoes
• Green Beans: I used frozen for this recipe!
• Curry Paste: I love these little cans of curry paste, and use them often for making soups and stews. I like the variety of having yellow, green, and red curry pastes, and these little single-serving pastes last forever in the pantry so you can have fresh curry paste any time.
• Diced Tomatoes: I like using these boxed diced tomatoes over canned: they are BPA free and are way more eco-friendly than aluminum. I like to stock up on these boxed tomatoes so I always have a few in my pantry when I need them.
• Vegetable Stock
• Peas: I used frozen
• Cilantro: I used frozen cilantro that I had chopped up and froze.
• Coconut Milk: which gives this dish an unbelievable creamy texture and bright flavor. I only use unsweetened full-fat coconut milk because it’s great to use in curries, soups, and even baking.
• Sriracha: to taste if you like spice!  We tend to use a LOT of this sriracha, but you can add more/less depending on how much spice you like.

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.

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 sauté 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 garish with extra cilantro and a squeeze of lime.

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

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

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

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Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Course Dinner

Cuisine American, Asian, Thai

Servings 4 servings

Calories 146 kcal

Ingredients

  

1x2x3x

• 1 tablespoon coconut oil
• 1 sweet onion sliced
• 2 carrots chopped
• 4 bell pepper diced
• 1 14 ounce package No-Salt-Added Diced Tomatoes with juice
• 2 tablespoons curry paste
• 2 cups No-Salt-Added 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
• Himalayan Sea Salt and Pepper to Taste

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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

***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.

Save Money on Fresh Groceries & Pantry Staples!

I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell organic produce at a discounted price, and it’s purchased direct from farmers to reduce food waste. We get Misfit boxes every other week and love picking out our favorite seasonal produce.  Save up to 40% off grocery store prices.

If you think produce delivery is too expensive… think again, and give Misfits Market a try!

Nutrition

Calories: 146kcalCarbohydrates: 29gProtein: 10gFat: 2gSaturated Fat: 2gSodium: 255mgPotassium: 616mgFiber: 5gSugar: 6gVitamin A: 3545IUVitamin C: 42mgCalcium: 39mgIron: 1mg

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