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This recipe for Coconut Curry Tofu Bowl was first seen on SoFab Food where I am an author.
Coconut Curry Tofu Bowl is a vegetarian meal that brings pleasure to all of your senses! Crispy, creamy comfort combined with a slightly sweet heat. A perfect meal to serve your family for that night when you want to make a meatless option.
When you feel like eating take out, but don’t want to spend the extra money or time it takes to bring it home, this Coconut Curry Tofu Bowl will be your saving grace! This delicious vegetarian meal is ready in just under 40 minutes and full of flavor and textures!
Why I love this recipe for Coconut Curry Tofu Bowl
I love vegetarian food. I grew up with a mom who was vegetarian and a dad who was not. Therefore, I felt I had the best of both worlds. When Grumpy and I got together, it took a little convincing to get him to eat vegetarian meals. He fought it for a long time until the day I made him General Tso’s Tofu. Then he was hooked. He loved the flavor of the sauce and the tofu had a “crispness” to it that appealed to him.
When I make tofu for Grumpy now, I don’t get resistance, but I wasn’t sure how he would react to the coconut curry tofu in this recipe as he has always been very vocal about not liking curry. I made sure to put a lot of texture and a little sweetness in the ingredients to make it more appealing to him. I do believe this recipe made a Coconut Curry Tofu Bowl lover out of him!
FAQ’s about Coconut Curry Tofu Bowl
Can I substitute something else for the flour in the stew? You can substitute cornstarch for the flour if you wish. You will need about half of the amount of cornstarch as you would flour (so 1-1/2 tablespoons cornstarch). Mix the cornstarch in cold water prior to adding to the stew and add the mixture at the end of cooking. How long will this recipe last in the refrigerator? You can store this stew in the refrigerator up to 5 days. If you will not finish it before then, you can freeze individual portions for up to one month. How to make Coconut Curry Tofu Bowl
Time needed: 40 minutes. Coconut Curry Tofu Bowl are a healthy and delicious Thai vegan dish full of flavors and texture that will make you come back wanting more! Coat tofu with spices Toss tofu with olive oil, cumin, paprika, coriander, salt, and maple syrup. Roast Chickpeas Place chickpeas on cookie sheet and drizzle with oil and stir. Move to one side of sheet pan and on other half of sheet pan place tofu mixture. Roast in oven. Make stew. While the chickpeas and tofu are roasting, prepare the stew portion of the recipe. Assemble serving bowls Enjoy! About this recipe
The stew is made of cauliflower and squash that is simmered in the curry broth while you’re prepping the ingredients to be roasted. The chickpeas, green peas, and tofu are roasted in the same pan at a very high heat to crisp them up. To serve, the stew is placed in the bottom of your bowl then layered with tofu, chickpeas, green peas, cilantro, and peanuts. You can add fresh slices of jalapeño on top if desired. The crispy toppings blended with the creamy, slightly spicy stew makes this comfort food at it’s best!
More tofu recipes you may like
Some of my very favorite recipes are made with tofu. Having grown up with a vegetarian mom, I had quite a bit of exposure to it. Recipes like Mom’s Scrambled Tofu and Marinated Tofu Salad are so delicious that I could eat the entire recipe by myself! I also really love these Crispy Baked Tofu Wings from The Curious Chickpea!
