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Vegan Thai Coconut Curry Tofu

with Bell Pepper & Cilantro Lime Brown Rice

Vegan Thai Coconut Curry Tofu

Creamy coconut curry coats tender tofu with sweet bell pepper, served over fragrant cilantro-lime brown rice for a bright, satisfying vegan dinner.

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Ingredients

For 2 servings

  • 1 unit Bell Pepper
  • 1.25 cup Brown Rice
  • 1 teaspoon Chili Flakes
  • ¼ ounce Cilantro
  • 1 unit Coconut Milk
  • 1 tablespoon Curry Powder
  • 1 teaspoon Garlic Powder
  • ¾ cup Jasmine Rice
  • 1 unit Lime
  • 1 ounce Sweet Thai Chili Sauce
  • 1 unit Tofu
  • 2 unit Veggie Stock Concentrate

Additional Ingredients

  • 1 tablespoon Cooking Oil
  • Pepper
  • Salt
  • 1 teaspoon Sugar
Vegan Thai Coconut Curry Tofu
Asian
PDF
DifficultyMedium
Prep Time10m
Total Time40m
Calories810
Protein20g
Carbs96g
Fat35g
Tags:
VeggieFiber SmartLow SodiumSpicy
⚠️Allergens:
🌱Soy

Swaps and substitutions

For soy-free needs, replace the tofu with chickpeas or mushrooms, keeping the curry profile intact. If avoiding nuts, this is already a good fit; for lower spice, use less chili flakes and a milder sweet chili sauce.

What to serve with it

Serve with a crisp cucumber salad or steamed edamame to add freshness and extra protein. A few lime wedges and more cilantro on the side help brighten the rich, spicy coconut flavors.

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