Fully assembled Coconut Curry Tofu stew in serving bowl

This vegetarian recipe for Coconut Curry Tofu Bowl was first seen on SoFab Food where I am an author.

Coconut Curry Tofu Bowl is a vegetarian recipe that brings pleasure to all of your senses! Crispy, creamy comfort combined with a slightly sweet heat. A perfect meal to serve your family for that night when you want to make a meatless option.

When you feel like eating take out, but don’t want to spend the extra money or time it takes to bring it home, this Coconut Curry Tofu Bowl will be your saving grace! This delicious vegetarian recipe is ready in just under 40 minutes and full of flavor and textures!

Coconut Curry Tofu vegetarian recipe in a serving bowl

Why I love this vegetarian recipe for Coconut Curry Tofu Bowl

I love vegetarian food. I grew up with a mom who was vegetarian and a dad who was not. Therefore, I felt I had the best of both worlds. When Grumpy and I got together, it took a little convincing to get him to eat vegetarian meals.

He fought it for a long time until the day I made him General Tso’s Tofu. Then he was hooked. He loved the flavor of the sauce and the tofu had a “crispness” to it that appealed to him.

Up close photo of coconut curry tofu in a white serving bowl

When I make tofu for Grumpy now, I don’t get resistance, but I wasn’t sure how he would react to the coconut curry tofu in this recipe as he has always been very vocal about not liking curry. I made sure to put a lot of texture and a little sweetness in the ingredients to make it more appealing to him. I do believe this recipe made a Coconut Curry Tofu Bowl lover out of him!

FAQ’s about Coconut Curry Tofu Bowl

Can I substitute something else for the flour in the stew?

You can substitute cornstarch for the flour if you wish. You will need about half of the amount of cornstarch as you would flour (so 1-1/2 tablespoons cornstarch). Mix the cornstarch in cold water prior to adding to the stew and add the mixture at the end of cooking.

How long will this recipe last in the refrigerator?

You can store this stew in the refrigerator up to 5 days. If you will not finish it before then, you can freeze individual portions for up to one month.

Coconut Curry Tofu Stew in a white bowl, overhead view

How to make Coconut Curry Tofu Bowl

Coconut Curry Tofu Bowl are a healthy and delicious Thai vegan dish full of flavors and texture that will make you come back wanting more!

Toss tofu with olive oil, cumin, paprika, coriander, salt, and maple syrup.

tofu cubes in mixing bowl sprinkled with spices

Place chickpeas on cookie sheet and drizzle with oil and stir. Move to one side of sheet pan and on other half of sheet pan place tofu mixture. Roast in oven.

chickpeas on baking sheet before roasting

While the chickpeas and tofu are roasting, prepare the stew portion of the recipe.

sauteed onions in stockpot

Assemble serving bowls.

Vegetarian Recipe Ingredients for Coconut Curry Tofu Bowl in serving bowls

Allow your family or guest to assemble their own bowl.

Fully assembled Coconut Curry Tofu stew in serving bowl

About this recipe

The stew is made of cauliflower and squash that is simmered in the curry broth while you’re prepping the ingredients to be roasted. The chickpeas, green peas, and tofu are roasted in the same pan at a very high heat to crisp them up.

To serve, the stew is placed in the bottom of your bowl then layered with tofu, chickpeas, green peas, cilantro, and peanuts. You can add fresh slices of jalapeño on top if desired. The crispy toppings blended with the creamy, slightly spicy stew makes this comfort food at it’s best!

Vegetarian Recipe for Coconut Curry Tofu Stew in a white bowl,

More tofu recipes you may like

Some of my very favorite recipes are made with tofu. Having grown up with a vegetarian mom, I had quite a bit of exposure to it. Recipes like Mom’s Scrambled Tofu and Marinated Tofu Salad are so delicious that I could eat the entire recipe by myself! I also really love these Crispy Baked Tofu Wings from The Curious Chickpea!

Overhead view of Coconut Curry Tofu bowl on a colorful placemat

Coconut Curry Tofu Bowl

Coconut Curry Tofu Bowls are a healthy and delicious Thai vegan dish full of flavors and texture that will make you come back wanting more!
5 from 2 votes
Print Pin Rate
Course: Main Dish
Cuisine: Asian
Keyword: Coconut, Coconut Curry, Coconut Curry Tofu, Coconut Curry Tofu Bowl, Tofu
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 375kcal


For the Peas:

  • 1-15 ounce can chickpeas rinsed, drained, and patted dry
  • 1 cup frozen green peas
  • 1/2 tablespoons olive oil

For the Tofu:

  • 1-16 ounce package extra firm tofu pressed and cubed
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1 tablespoon maple syrup
  • 1/2 teaspoon salt

For the Stew:

  • 3 cups vegetable broth
  • 2 cups butternut squash cubed
  • 2 cups fresh cauliflower florets
  • 1/2 cup onion diced
  • 2 large garlic cloves minced
  • 1 tablespoon olive oil
  • 1-1.2 tablespoons curry powder
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • Pepper to taste
  • 1 cup light coconut milk

For the topping:

  • 1/2 cup chopped Cilantro
  • 1/2 cup chopped Peanuts
  • Lime wedges
  • Jalapeño slices


  • Pre-heat oven to 450ºF.
  • In a medium-sized mixing bowl, toss together tofu cubes, 1 tablespoon olive oil, cumin, paprika, ground coriander, salt, and maple syrup.
  • Place chickpeas on 1 side of a large baking sheet. Drizzle with 1/2 tablespoon olive oil and stir. Place tofu mixture on other side of large baking sheet. Roast in hot oven about 15 minutes, stirring occasionally. Add frozen green peas to chickpeas and stir. Place back in oven until chickpeas and peas are toasty, about 15 minutes.
  • Make the stew while peas and tofu are roasting. Heat a large dutch oven until hot. Add olive oil, diced onion, and minced garlic. Turn heat to medium and sauté 1-2 minutes, until onions are soft. Add curry powder, flour, salt, and pepper. Stir and cook with onion mixture for 1 minute. Gradually whisk in vegetable broth. Add squash and cauliflower. Cover and simmer 20 minutes or until squash is fork tender. Stir in coconut milk. Turn off heat and let sit for 10 minutes.
  • To serve, place 1-1/2 cups of stew in bowl. Top with tofu, green peas, chickpeas, chopped cilantro, peanuts, lime, and jalapeño slices (if desired).


Serving: 1-1/2 cups | Calories: 375kcal

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.


  1. Anonymous October 15, 2019 at 2:21 pm - Reply


  2. […] add irresistible flavor to tofu would be Crispy General Tso’s Tofu, Marinated Tofu Salad, Coconut Curry Tofu Bowl, and my Mom’s Scrambled Tofu recipe! All of these are so delicious! As a matter of fact, the […]

  3. […] Coconut Curry Tofu Bowl […]

  4. […] Coconut Curry Tofu Bowl […]

  5. […] Coconut Curry Tofu Bowl […]

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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