Leave a Comment / Main Course / By
Jump to Recipe

This vegan coconut curry tofu with chickpeas and veggies is a delicious meal option. Made with creamy coconut milk, tofu, curry, and a variety of colorful vegetables. This dish is packed with flavor and nutrients. Serve the tofu and veggies over steamed rice for a complete and satisfying meal. Try this easy and versatile vegan coconut curry tofu recipe today!

aldona's kitchen coconut curry tofu with veggies

Coconut curry tofu with chickpeas and veggies is a delightful dish that combines the creaminess of coconut milk with the flavors of curry spices. The tofu and chickpeas adds a protein-packed element to the dish, making it a complete and satisfying meal. Whether you are a vegan, vegetarian or simply looking to incorporate more plant-based options into your diet, this recipe is a winner.

What will You need:

  • Yellow onion
  • Extra firm tofu, pressed and cubed
  • Tomatoes
  • Chickpeas
  • Frozen or fresh vegetables (broccoli, carrots, mushrooms, bell pepper…)
  • Fresh garlic
  • Canned coconut cream or coconut milk
  • Fresh ginger
  • Curry powder
  • Coriander powder
  • Cumin powder
  • Turmeric
  • Lime juice, optional
  • Oil for frying. I suggest coconut oil or avocado oil.
  • Salt and pepper
  • Fresh cilantro – some for cooking and some for garnishing
  • Rice for serving

Customize Recipe

One of the best things about this dish is its versatility. You can customize it to suit your taste preferences and dietary needs. If you prefer a milder curry, you can adjust the amount of curry powder or use a mild curry paste. On the other hand, if you like it spicy, you can add some red chili flakes or a bit of cayenne pepper.

The vegetables in this dish add a burst of color and nutrients. You can use whatever vegetables you have on hand or choose your favorites. Some popular choices include bell peppers, carrots, broccoli, and snap peas. The vibrant colors of the veggies make the dish visually appealing and add a variety of textures.

Tips for preparing tofu

When it comes to cooking the tofu, there are a few tips to keep in mind:

First, make sure to press the tofu to remove any excess moisture. This will help the tofu absorb the flavors of the curry sauce better. You can do this by placing the tofu between two paper towels and placing a heavy object on top, such as a cast iron skillet or a stack of books. Let it sit for about 15-20 minutes, then proceed with the recipe.

Next, you’ll want to pan-fry the tofu to give it a crispy texture. Heat some oil in a skillet over medium heat and cook the tofu until it is golden brown on all sides. This step adds a delicious crunch to the dish and enhances the overall flavor.

You can also use air fryer. Air fry at 400 degrees for approximately 15 minutes. In a half way, give it a shake and continue air fry until you reach your desired level of golden crispiness.

Coconut Curry Tofu and Veggies
Print

Coconut Curry Tofu and Veggies

Recipe by Aldona's KitchenCourse: Main CourseCuisine: Indian
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Ingredients

  • 1 big yellow onion, chopped

  • 2 oz (340 g) extra firm tofu, pressed and cubed

  • 3 big tomatoes, chopped  

  • 1 cup chickpeas

  • 2-3 cups frozen vegetables or fresh(broccoli, carrots, mushrooms, bell peppers…)

  • 3 garlic cloves, minced

  • 1 canned coconut cream or coconut milk, (13-ounce)

  • 1 tbsp peeled and grated ginger

  • 1 tbsp curry powder

  • 1 tsp ground coriander

  • 1 tsp cumin powder

  • 1 tsp turmeric

  • 1 tsp lime juice

  • coconut oil for frying

  • salt and pepper, to taste

  • 1 cup fresh cilantro, finely chopped

  • Serve with cooked brown or white rice, or flatbread of choice

Directions

  • In a large skillet, add oil and fry tofu on medium-high heat. When tofu become golden brown, transfer tofu to another dish and put aside. Skip this step if you prefer not frying the tofu.
  • Using the same skillet and oil, add onion and fry on medium-high heat for 5-7 minutes or until onion begin to brown.
  • Next, add tomatoes, garlic, ginger, cumin, turmeric, coriander, curry powder and cook on medium heat for approximately 7-8 minutes. Stir occasionally.  
  • Add coconut milk and stir well. Add the tofu, chickpea, lime juice, frozen vegetables, cilantro and gently stir. Bring to boil and then lower the heat and simmer for approximately 5 minutes by stirring occasionally.
  • Add more salt and pepper if needed. Top with cilantro and serve with cooked brown or white rice, or flatbread of choice.

    Scroll to Top