One Pot Coconut Curry Tofu
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.
Servings: 4 servings
Calories: 146kcal
Cost: $3
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: 146kcal | Carbohydrates: 29g | Protein: 10g | Fat: 2g | Saturated Fat: 2g | Sodium: 255mg | Potassium: 616mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3545IU | Vitamin C: 42mg | Calcium: 39mg | Iron: 1mg