One Pot Thai Coconut Curry Tofu
Who doesn’t love curry and tofu made in one pot? They are the perfect partners in crime but don’t fear there is no crime against your figure here. This recipe is light and oh so divine. Don’t be surprised if you end of making it a few times a month.
Servings Prep Time
6 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
20 minutes
Thai Coconut Curry Tofu
One Pot Thai Coconut Curry Tofu
Who doesn’t love curry and tofu made in one pot? They are the perfect partners in crime but don’t fear there is no crime against your figure here. This recipe is light and oh so divine. Don’t be surprised if you end of making it a few times a month.
Servings Prep Time
6 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
20 minutes
Thai Coconut Curry Tofu
Ingredients
  • 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
Instructions
  1. Dry pan fry* the tofu, turning until browned. Remove from the pan and reserve for later.
  2. Heat the 1/4 cup water in the pan and saute the onion until translucent.
  3. Add the green beans and red pepper and 1/4 cup more water and continue to cook until soft-crisp.
  4. Add the kidney beans, grated ginger, curry powder (or red curry paste) and salt to the vegetables.
  5. 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.
  6. Serve over prepared brown rice or quinoa.
*Dry Fry:
  1. 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.
Nutrition Facts
One Pot Thai Coconut Curry Tofu
Amount Per Serving
Calories 294 Calories from Fat 76
% Daily Value*
Total Fat 8.4g 13%
Saturated Fat 3.9g 20%
Sodium 145.8mg 6%
Total Carbohydrates 43.7g 15%
Dietary Fiber 9g 36%
Sugars 7.3g
Protein 13.3g 27%
Vitamin A 6%
Vitamin C 105%
Calcium 15%
Iron 19%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was printed from plantbasedcooking.com