This tofu coconut curry is not only a hearty and comforting meal (perfect for those rainy and chilly days!) but it is also versatile, full of flavor, and comes together quickly. The coconut milk imparts a rich and creamy texture that is satisfying in its own right, and when paired with the more robust flavors of red pepper and tomato, it’s truly delightful.
For simplicity, this recipe calls for a standard curry spice mix, but feel free to get creative here and incorporate your own twist (heavy on the cumin or easy on the cilantro) - you can make it as spicy or as smooth as you wish. After all, part of the beauty of cooking is using your intuition and adjusting for your own personal style and taste. For a little something to finish the dish, just a dash of rice wine vinegar can help to bring the flavors together ever so nicely.
Prep Time: 10 mins
Cooking Time: 12 mins
1 cup brown basmati rice (optional)*
2 tbsp oil
¼ tsp mustard seed
¼ cup red onion, diced
½ red bell pepper, sliced
1 can (13.5 oz) coconut milk (full fat), mixed well if separated
1 tsp tomato paste
½ tsp brown sugar
1 tsp curry powder
1 small bunch of cilantro
1 block tofu, cubed
Prepare rice according to package if using.
For the tofu coconut curry:
Drain tofu using your TOFUDEE Tofu Press. Once pressed, cut into bite-size cubes.
Heat the saucepan on medium heat, and add oil.
Once hot, add mustard seeds. Heat for about 30 seconds, taking care not to burn mustard seeds.
Add onion and red pepper. Sautee for 2 minutes, until fragrant.
Add coconut milk to a saucepan and let simmer for 3 minutes on medium heat.
Reduce heat to medium-low, and add tomato paste, brown sugar, and curry powder. Stir to combine and let simmer for 2 minutes more.
Incorporate tofu and cilantro into the curry mixture and cook for another 3-5 minutes. Salt and pepper to taste, if necessary.
Serve hot and enjoy! 😋😉