Creamy Coconut Tofu Curry with Rice

This creamy coconut curry is loaded with tofu, carrots, and broccoli simmered in a rich peanut-red curry sauce and served over fluffy rice. It’s quick, comforting, and the perfect weeknight vegan dinner that comes together in under 30 minutes!

Ingredients-

• 1 tbsp olive oil

• 1 block extra firm tofu, pressed and cut into small cubes

• 1/2 small onion onion, finely diced

• 1 tbsp minced garlic

• 1 tsp grated or minced ginger

• 1 cup carrots, sliced or diced

• 2 tbsp red curry paste (vegan)

• 2 tbsp peanut butter

• 1 tbsp soy sauce or tamari

• 1 cup canned coconut milk (full-fat for creaminess)

• ½–1 cup vegetable stock (adjust for desired sauciness)

• 1 cup broccoli florets

  
  

• 2 cups cooked rice (white or brown)

Directions-

1. Heat olive oil in a large pan over medium heat. Add onion, garlic, ginger, and carrots, and sauté for 2–3 minutes until fragrant.

2. Deglaze the pan with coconut milk and vegetable stock.

3. Stir in red curry paste, peanut butter, and soy sauce (tamari if gluten-free).

4. Add broccoli florets and tofu. Bring everything to a boil, then reduce heat and let simmer for at least 15 minutes.

5. While the curry simmers, cook rice or your favorite grain.

6. Once ready, serve the curry over rice and top with chili crisp, red pepper flakes, peanuts, or a squeeze of lime. Enjoy!