• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Grumpy's Honeybunch
  • Grumpy's Honeybunch Recipes
  • Recipes
    • Breakfast
    • Lunch Recipes
    • Dinner
    • Dessert Recipes
    • Low Carb Keto Recipes
  • Disclosure & Privacy Policy
    • Email
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
    • YouTube
menu icon
go to homepage
  • About
  • Recipes
  • Meal Plans
  • Shop
  • Contact
  • Videos
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Meal Plans
    • Shop
    • Contact
    • Videos
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Main Dish

    Coconut Curry Tofu Bowl - Vegan Recipe

    Published: May 7, 2019 Last updated: Jun 15, 2021 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

    Sharing is caring!

    110 shares
    • Facebook
    • Twitter
    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!
    Jump to Recipe
    Overhead view of Coconut Curry Tofu bowl on a colorful placemat

    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 1-½ 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

    Shelby Law Ruttan
    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 Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Main Dish
    Cuisine Asian
    Servings 6 servings
    Calories 375 kcal

    Ingredients
      

    For the Peas:

    • 1-15 ounce can chickpeas rinsed, drained, and patted dry
    • 1 cup frozen green peas
    • ½ 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
    • ½ teaspoon salt

    For the Stew:

    • 3 cups vegetable broth
    • 2 cups butternut squash cubed
    • 2 cups fresh cauliflower florets
    • ½ cup onion diced
    • 2 large garlic cloves minced
    • 1 tablespoon olive oil
    • 1-1.2 tablespoons curry powder
    • 3 tablespoons flour
    • ½ teaspoon salt
    • Pepper to taste
    • 1 cup light coconut milk

    For the topping:

    • ½ cup chopped Cilantro
    • ½ cup chopped Peanuts
    • Lime wedges
    • Jalapeño slices

    Instructions
     

    • 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 ½ 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 1-½ cups of stew in bowl. Top with tofu, green peas, chickpeas, chopped cilantro, peanuts, lime, and jalapeño slices (if desired).

    Nutrition

    Serving: 1-½ cupsCalories: 375kcal
    Keyword Coconut, Coconut Curry, Coconut Curry Tofu, Coconut Curry Tofu Bowl, Tofu
    Tried this recipe?Let us know how it was!
    « Keto Coconut Cupcakes with Lime Buttercream
    Beef Fingers Cooked on a Himalayan Salt Block »

    About 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 has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

    Subscribe

    for your weekly recipe fix.

    Reader Interactions

    Leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome! I'm Shelby, a home cook who learned from her grandmother and mother and have been sharing family recipes since 2007. I share quick and easy recipes as well as low calorie, low carb, and keto diet recipes...

    More about me →

    Homemade Flour Tortillas
    Old-Fashioned Baked Rice Pudding
    Vegetarian Meatloaf

    Trending Recipes

    • Mom's Rhubarb Sauce
    • Keto Chicken Nuggets with Canned Chicken
    • Air Fryer Roast Beef with Herb Crust
    • Baked Red Snapper Recipe with Garlic Topping
    • Crockpot Venison Stew - Warm and Hearty
    • Air Fryer Rotisserie Chicken
    • Special K Loaf aka Cottage Cheese Loaf
    • Rhubarb Dream Bars - Keto Recipe

    Footer

    ↑ back to top

    About

    • Privacy Policy and Disclosure

    Recipe Club

    • Join my recipe club!

    Contact

    • Contact
    • Work with me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Foodie Pro on the Foodie Pro Theme

    110 shares