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tofu coconut curry in a large skillet with a napkin in the corner

Tofu Coconut Curry

  • Author: Brita Britnell
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


This tofu coconut curry is simple to make and is SO delicious and comforting!


  • 15 ounces of extra firm tofu, pressed and cubed*
  • 1 tablespoon of toasted sesame oil
  • 1 tablespoon of coconut oil
  • 2 cloves of garlic, minced
  • 1 medium sweet potato, cubed
  • 3 cups of cauliflower florets, about ½ of a medium cauliflower
  • 1 teaspoon of curry powder
  • ½ teaspoon of ground turmeric
  • 1 15 ounce can of lite coconut milk
  • 1 cup of broth
  • 2 tablespoons of almond butter (can sub in peanut butter if desired)
  • 1 tablespoon of soy sauce
  • 1 teaspoon of salt
  • black pepper to taste
  • 1 bell pepper, thinly sliced
  • 1 cup of sliced sugar snap peas


  1. 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.
  2. Meanwhile in a separate large skillet over medium heat, melt the coconut oil and add in the minced garlic. Cook for 2 minutes.
  3. 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.
  4. 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.
  5. Serve on it’s own or over quinoa or basmati rice and enjoy!!
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: dinner
  • Method: stovetop
  • Cuisine: American

Keywords: vegan dinner, vegan curry, tofu curry