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!
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.
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
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.
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.
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.
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.
While the chickpeas and tofu are roasting, prepare the stew portion of the recipe.
Assemble serving bowls.
Allow your family or guest to assemble their own 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!
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!
Coconut Curry Tofu Bowl
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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
- 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).
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