Coconut Milk Tofu Curry Bowl is a vegan curry recipe that brings pleasure to all of your senses! Crispy tofu, roasted garbanzos and green peas adds flavor and texture as it tops a veggie stew in a creamy curry sauce.
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If you love easy recipes with a lot of flavor and texture, then this vegan coconut curry is for you! It's the perfect meal to serve your family for for dinner and is easily portable giving you an option for healthy lunches.
I love vegan recipes and this tofu coconut curry is a favorite recipe of mine. It makes meal prep easy and you can easily make this ahead of time and assemble together in the bowl later when you are ready for your dinner.
🔪 Make this Tofu Curry Recipe
- Toss tofu cubes with ground spices, olive oil, and maple syrup.
- In a single layer, 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 15 minutes, stirring occasionally. Add frozen green peas to chickpea side and stir. Place back in oven and roast until peas are toasty and tofu is golden brown, about 15 minutes.
- Make the stew while peas and tofu are roasting. Heat a large dutch oven over medium-high heat until hot. Add olive oil, diced onion, and minced garlic. Turn burner to medium heat 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, fresh cilantro, peanuts, lime wedges, and jalapeño slices (if desired).
📖 Variations
- Sweet potatoes can be used in place of the squash.
- Green beans and red bell pepper can be added to the stew.
- Stir 4 cups baby spinach into hot stew at end of cooking time.
- You can use full-fat coconut milk or light coconut milk.
- Coconut oil can be used in place of olive oil.
🥫Storage
Store leftovers in an airtight container in the refrigerator up to 4 days. Reheat stew on the stove top or microwave until warmed through. Tofu and pea toppings can be reheated in the oven or air fryer.
💭 Top Tips
- Prep all the ingredients prior to cooking to make each step easy to complete.
- Use a tofu press to squeeze out excess water in the tofu.
🙋 Things to Know
- 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 topped off with the crispy tofu, roasted chickpeas and green peas, fresh cilantro, and chopped 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!
📚 Tofu Recipes to Try
I grew up with my Mom's Scrambled Tofu and its still a personal favorite.
This Marinated Tofu Salad is so delicious and the marinated tofu part has a "feta" cheese like flavor and texture.
Shrimp curry lovers will love this low carb Coconut Milk Shrimp Curry.
These Tofu Burgers are requested often by my family, they are easy to make and so delicious!
Chickpea and Spinach Curry has great flavors and makes a delicious lunch!
🍽 Serve with..
While this vegan tofu curry is delicious served just as is, feel free to serve it with a side of basmati rice or the lower carb version of cauliflower rice. This is also a great meal to serve with naan bread to soak up any of the leftover sauces in your dish!
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📖 Recipe
Coconut Milk Tofu Curry
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Ingredients
For the Peas:
- 15 ounces chickpeas rinsed, drained, and patted dry
- 1 cup frozen green peas
- ½ tablespoon olive oil
For the Tofu:
- 16 ounces 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 cloves fresh garlic , minced
- 1 tablespoon olive oil
- 1½ tablespoons curry powder
- 3 tablespoons flour
- ½ teaspoon salt
- 1 dash black pepper
- 1 cup light coconut milk
For the topping:
- ½ cup chopped Cilantro
- ½ cup chopped Peanuts
- 1 Lime , cut into 6 wedges
- Jalapeño slices (optional)
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).
