Vegetarian Coconut Curry with Tofu

A simple, sweet, and mildly spicy curry sauce with an abundance of good-for-you veggies. Definitely a comfort food for vegans, vegetarians, or omnivores like me that just like to eat healthy. Can be served over rice, couscous, or quinoa.

Prep Time:
40 mins
Cook Time:
25 mins
Additional Time:
10 mins
Total Time:
1 hrs 15 mins
4 servings


  • 1 (12 ounce) package extra-firm tofu

  • 1 (15 ounce) can pineapple chunks in juice

  • 1 (13.5 ounce) can light coconut milk

  • 2 tablespoons liquid aminos (such as Bragg®)

  • 1 tablespoon minced fresh ginger

  • 2 ½ teaspoons red curry paste

  • 2 ½ teaspoons chili powder

  • 2 teaspoons yellow curry powder

  • 3 cloves garlic, minced

  • 1 tablespoon cornstarch

  • 1 tablespoon water

  • ¼ cup minced fresh basil

  • 1 tablespoon minced jalapeno pepper

  • 1 ½ cups chopped bok choy

  • 1 ½ cups chopped fresh spinach

  • 1 bunch green onions, diced

  • 5 medium mushrooms, chopped

  • 2 large Anaheim chile peppers, diced

  • 2 small Roma tomatoes, diced

  • salt to taste


  1. Wrap tofu in 2 to 3 layers of paper towels and place on a plate. Place a second plate on top to encourage fluid out of the tofu. Let sit until paper towels are saturated, 3 to 5 minutes.

  2. Meanwhile, preheat the oven to 200 degrees F (95 degrees C). Lightly grease a baking tray.

  3. Discard wet paper towels and cube tofu. Place on the prepared baking tray.

  4. Bake in the preheated oven until adequately dry, about 20 minutes.

  5. While the tofu is baking, drain pineapple chunks, reserving juice.

  6. Combine coconut milk, liquid aminos, ginger, curry paste, chili powder, curry powder, and garlic in a large skillet over medium heat. Add reserved pineapple juice and bring to a boil. Reduce temperature to a simmer and cook for 5 minutes.

  7. Mix cornstarch and water together in a small bowl; add to the coconut milk mixture and whisk until slightly thickened.

  8. Stir in basil and jalapeno; cook for 1 minute. Add bok choy, spinach, green onions, mushrooms, chile peppers, tomatoes, and pineapple chunks; stir to coat. Cook over medium heat until vegetables are crisp tender, about 5 minutes.

  9. Add tofu and stir to coat. Season with salt. Transfer to a covered dish for 10 minutes to let flavors mix, or serve immediately.

Nutrition Facts (per serving)

291 Calories
14g Fat
35g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 291
% Daily Value *
Total Fat 14g 17%
Saturated Fat 6g 30%
Sodium 472mg 21%
Total Carbohydrate 35g 13%
Dietary Fiber 5g 19%
Total Sugars 21g
Protein 13g
Vitamin C 91mg 457%
Calcium 422mg 32%
Iron 8mg 42%
Potassium 868mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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