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.

• Preparation Time: 40 mins
• Cooking Time: 25 mins
• Total Time: 1 hr 5 mins
• Calories: 291 Calories

Ingredients

• 1 tablespoon water
• 1 tablespoon cornstarch
• salt to taste
• 3 cloves garlic, minced
• 2 ½ teaspoons chili powder
• ¼ cup minced fresh basil
• 1 bunch green onions, diced
• 1 tablespoon minced fresh ginger
• 1 (12 ounce) package extra-firm tofu
• 1 tablespoon minced jalapeno pepper
• 1 (13.5 ounce) can light coconut milk
• 1 (15 ounce) can pineapple chunks in juice
• 2 tablespoons liquid aminos (such as Bragg®)
• 2 ½ teaspoons red curry paste
• 2 teaspoons yellow curry powder
• 1 ½ cups chopped bok choy
• 1 ½ cups chopped fresh spinach
• 5 medium mushrooms, chopped
• 2 large Anaheim chile peppers, diced
• 2 small Roma tomatoes, diced

Recipe Instructions

Step 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.

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 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.

Step 7

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

Step 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.

Step 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.