tofu vegetable curry
Print Recipe

Tofu Coconut Curry With Vegetables

Author: Petro


  • 2 tablespoons olive oil
  • 1 package firm tofu drained, blotted and diced
  • 2 teaspoons curry powder divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 large cousa squash halved and cut into slices (use zucchini if cousa squash is not available)
  • 1 large red onion cut in half and sliced (or cut julienne)
  • 4 garlic cloves smashed into a puree
  • 1 cup light coconut milk
  • 1 tablespoon brown sugar
  • juice from 1/2 a lime
  • cooked brown rice

You will also need:

  • non stick large skillet
  • cutting board
  • kitchen knife
  • spatula
  • plate


  • Heat 1 tablespoon olive oil in a large skillet.
  • Add diced tofu, 1 teaspoon curry powder, salt and pepper and fry on all sides turning each side after about 1 minute totally 4-5 minutes, until tofu is slightly brown.
  • Transfer to a plate and keep aside.
  • Heat 1 tablespoon olive oil in a skillet.
  • Add squash, red onion, garlic and saute until brown, about 5 minutes.
  • Meanwhile cook brown rice as instructed on the package and keep aside.
  • Add coconut milk, brown sugar and cooked tofu to the skillet and cook until half the juice has evaporated, about 3- minutes.
  • Add lime juice and cook for an additional minute.
  • Serve warm with brown rice.