This quick One Pot Thai Coconut Curry Tofu recipe is a great way to use tofu which I like to keep on hand every week for when the urge hits. For a low carb version, I served it over Shirataki noodles (also called konnyaku) an easy-to-prepare substitute for grain noodles. You can also serve it over brown rice.
There’s a few steps to their prep but quicker than tradition noodles, here’s a video to walk you through one process.
I didn’t have any Thai curry paste available, so I just used curry powder and it worked fine. However, if you’d like to make your own curry paste and then just keep it on hand, that works too. You can find already made versions in your store or online at Amazon.com but watch out there is a green curry paste too.
I added beans to this recipe which is unconventional for a Thai dish, but it helps increase the fiber. The great thing about this dish is that you can mix it up. Instead of the beans, you can add another vegetable such as cauliflower, and that would be delicious, as well.
The addition of Thai basil would make this dish even better. Thai basil is great to have around, especially in plant-based cooking. For those who don’t have easy access to a store that sells it, just grow your own Thai basil indoors. If you want to learn how to make your own homemade compost or potting soil, we included links.
Be sure to try these tofu recipes:
- Middle Eastern Vegetable Salad with Tofu Feta
- Spinach Tofu Benedict
- Vietnamese Tofu Noodle Bowl
- Tofu Crab Cakes
- Baked Tofu
Selecting the right tofu for different recipes is important. Many people think tofu is all the same but it’s not. Click on this article for a good read about tofu varieties and what to do with them.
Many of my recipes use tofu and it’s a good staple in a plant-based lifestyle. Just refer back to my tips on different ways to cook with tofu.
I’d love to hear your feedback in the comments below for this Vegetarian Thai Coconut Curry Tofu! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
This recipe is Certified Plantricious because it meets the following guidelines.
The Trusted Seal for
- Must be whole food plant-based, contains no animal products
- May be minimally processed
- No added oil
- No added sugars
- No artificial additives or preservatives
- Sodium (mg) to Calories ratio, 1 ≤ 1
- Total Fiber to Calories, 2g ≥ 100 calories
One Pot Thai Coconut Curry Tofu
- 1 12-14 oz container firm organic tofu drained and cut into 1″ squares
- 1 cup brown rice or quinoa prepared according to package
- 1 large onion coarsely chopped
- 1/4 cup water
- 5 cups green beans cut into thirds
- 2 medium red peppers seeded and coarsely chopped
- 1 15 oz can kidney beans drained and rinsed
- 1 13.5 oz can light canned coconut milk Trader Joe's brand
- 1 tsp grated ginger
- 2 tsp curry powder or 1 Tbl red curry paste
- 1/3 tsp sea salt
- Dry pan fry* the tofu, turning until browned. Remove from the pan and reserve for later.
- Heat the 1/4 cup water in the pan and saute the onion until translucent.
- Add the green beans and red pepper and 1/4 cup more water and continue to cook until soft-crisp.
- Add the kidney beans, grated ginger, curry powder (or red curry paste) and salt to the vegetables.
- Add the tofu back in along with the coconut milk and stir. Thin with a little water or veggie stock, if needed. Continue to cook until heated through.
- Serve over prepared brown rice or quinoa.
- Use a nonstick skillet or well-seasoned cast-iron skillet. Over medium-low heat, slowly cook the tofu in the dry skillet and press lightly with a spatula to allow the water to evaporate. The tofu will turn a golden yellow color as it cooks. When it freely gives in the pan and is golden brown, flip and cook on the other side.