Tofu Coconut Curry
This fiery tofu dish will take you to the tropics! Tender and crisp tofu is paired with a creamy coconut sauce, and it all comes together in 30 minutes.
Servings: 4
Ingredients
Sauce:
- 2 tablespoons (28 g) butter if vegan, use dairy-free - I use Miyokos
- 1 medium yellow onion diced
- 1 habanero minced
- 1 piece of fresh ginger minced
- 2 garlic cloves minced
- 1 tablespoon smoked paprika
- 1 teaspoon brown sugar
- ½ teaspoon sea salt
- 12 ounce (340 g) jar roasted red peppers packed in water drained and pureed
- 1 cup (237 ml) full-fat coconut milk
- Cilantro for topping
Tofu:
- 1 ½ pounds (680 g) extra-firm tofu pressed
- 2 tablespoons avocado oil
- 1 teaspoon sea salt
Instructions
For the tofu:
- Cut the tofu into 1” cubes and pat dry with a paper towel. Heat the oil in a skillet over medium heat. Once hot, add the tofu to the pan and cook for 2-3 minutes on each side until golden brown and crispy. Season with salt and set aside.1 ½ pounds extra-firm tofu, 2 tablespoons avocado oil, 1 teaspoon sea salt
For the sauce:
- To the same skillet add the vegan butter and onion. Cook for 4-5 minutes unti the onions are translucent.2 tablespoons butter, 1 medium yellow onion
- Add in the habanero, ginger, garlic cloves, paprika, brown sugar, and sea salt. Cook another minute then add in the pureed roasted red peppers and coconut milk.1 habanero, 1 piece of fresh ginger, 2 garlic cloves, 1 tablespoon smoked paprika, 1 teaspoon brown sugar, ½ teaspoon sea salt, 12 ounce jar roasted red peppers packed in water, 1 cup full-fat coconut milk
- Bring to a simmer and cook for 5-7 minutes until slightly reduced. Season with additional salt to your taste.
- Add in the tofu and top with fresh cilantro. Serve immediately.
Notes
How to store and reheat leftovers: Transfer any leftovers to an airtight container and refrigerate for 4 to 5 days. Tofu coconut curry can be reheated in the microwave or on the stovetop over medium-low heat.
Freezing instructions: Place in a freezer bag or airtight container and freeze for up to 3 months. Reheat from frozen or thaw in the refrigerator first for faster cooking time.
Nutrition
Serving: 1 serving | Calories: 311 kcal | Carbohydrates: 14 g | Protein: 15 g | Fat: 23 g | Saturated Fat: 12 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 6 g | Cholesterol: 1 mg | Sodium: 2162 mg | Potassium: 623 mg | Fiber: 2 g | Sugar: 5 g
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