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Tofu / Vegetable Curry


  • 3 cloves garlic, minced
  • 2 bell peppers
  • 4 cups chopped broccoli
  • 2 cups chopped carrots
  • 1 medium white onion, sliced
  • 1.5 tbsp yellow curry powder
  • 1.5 tbsp coconut sugar
  • 2 tbsp soy sauce
  • 1 14 oz can full-fat coconut milk
  • 1–2 tsp red pepper flakes (omit if you don’t want it spicy)
  • 2 handfuls fresh spinach
  • 1 package firm or extra-firm tofu, cubed
  • cooked brown rice or quinoa, for serving
  • pinch of salt and pepper, to taste


Add everything except the spinach, tofu and brown rice to a large skillet or wok and bring to a simmer over medium-high heat. Cook for until the veggies are tender. It should be about 10 minutes total cooking time from when you turn the heat on until it’s done.

Stir in the cubed tofu and spinach. Stir to combine and until the spinach is wilted and mixed in. Serve over brown rice or quinoa and topped with fresh cilantro, if desired. This can be stored in the fridge for up to 5 days but leftovers are best enjoyed within a day or two.

tofu.txt · Last modified: 2020/11/16 16:36 by zeppo