Tofu Coconut Curry

We LOVE curries in our house and this Tofu Coconut Curry is my absolute favorite on the blog! It’s simple to make, great for leftovers, and just overall SO DELICIOUS and comforting! We almost always serve ours with basmati rice but this could be served with anything you like or even eaten all on it’s own!

Author: Food with Feeling

Meal Type: Eggs Free

Cuisine: Asian

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 4 Servings

Calories: 286 kcal per serving

Ingredients

15 ounces - extra firm tofu
1 tbsp - toasted sesame oil
1 tbsp - coconut oil
2 cloves - garlic
1 - sweet potato
3 cups - cauliflower florets
1 tsp - curry powder
½ tsp - ground turmeric
15 ounces - lite coconut milk
1 cup - broth
2 tablespoons - almond butter
1 tbsp - soy sauce
1 tsp - salt
black pepper
1 - bell pepper
1 cup - sugar snap peas

Instructions

In a large skillet, heat the sesame oil over medium heat. Once hot, add in the tofu and saute for 15 minutes, flipping every few minutes. This is best done in a non-stick skillet. See HERE for a more detailed guide on sautéing tofu.
Meanwhile in a separate large skillet over medium heat, melt the coconut oil and add in the minced garlic. Cook for 2 minutes.
Add in the sweet potato and cauliflower and saute for 5 minutes as the veggies begin to soften a bit. Stir in the curry powder and turmeric and cook for an additional minute.
Mix in the coconut milk, broth, almond butter, soy sauce, salt, and pepper and cook for 5 additional minutes as the veggies continue to cook. Stir in the bell pepper and snap peas and cook for 10 additional minutes. Remove from heat and let cool for a few minutes.
Serve on its own or over quinoa or basmati rice and enjoy!!

Nutrition