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.
My name is Shelby and I am the author/owner of the blog Grumpy’s Honeybunch. This is my first post for SoFabFood and I’m so excited to be sharing this recipe with you today! For those of you who haven’t met me, or my blog yet, I refer to my husband as Grumpy and myself as his Honeybunch and some of the antics that go on in our home involving food can be quite fun to discuss!
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 curry 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 curry lover out of him!
Coconut Curry Tofu Bowl Recipe
Cauliflower and squash are 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!
Ingredients
- 1-15 ounce can chickpeas, rinsed, drained, and patted dry
- 1 cup frozen green peas
- 1/2 tablespoons olive oil
- 1-16 ounce package extra firm tofu, pressed and cubed
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
- 3 cups vegetable broth
- 2 cups butternut squash, cubed
- 2 cups fresh cauliflower florets
- 1/2 cup onion, diced
- 2 large garlic cloves, minced
- 1 tablespoon olive oil
- 1-1.2 tablespoons curry powder
- 3 tablespoons flour
- 1/2 teaspoon salt
- Pepper to taste
- 1 cup light coconut milk
- 1/2 cup chopped Cilantro
- 1/2 cup chopped Peanuts
- Lime wedges
- Jalapeño slices
Instructions
- Pre-heat oven to 450ºF.
- In a medium-sized mixing bowl, toss together tofu cubes, 1 tablespoon olive oil, cumin, paprika, ground coriander, salt, and maple syrup.
- Place chickpeas on 1 side of a large baking sheet. Drizzle with 1/2 tablespoon olive oil and stir. Place tofu mixture on other side of large baking sheet. Roast in hot oven about 15 minutes, stirring occasionally. Add frozen green peas to chickpeas and stir. Place back in oven until chickpeas and peas are toasty, about 15 minutes.
- Make the stew while peas and tofu are roasting. Heat a large dutch oven until hot. Add olive oil, diced onion, and minced garlic. Turn heat to medium and sauté 1-2 minutes, until onions are soft. Add curry powder, flour, salt, and pepper. Stir and cook with onion mixture for 1 minute. Gradually whisk in vegetable broth. Add squash and cauliflower. Cover and simmer 20 minutes or until squash is fork tender. Stir in coconut milk. Turn off heat and let sit for 10 minutes.
- To serve, place 1-1/2 cups of stew in bowl. Top with tofu, green peas, chickpeas, chopped cilantro, peanuts, lime, and jalapeño slices (if desired).
Notes
Home Chef Tip: To save time, you can buy your squash and cauliflower already chopped from the grocer.
If you have any leftovers, add tofu and peas to stew and store in refrigerator. To serve leftovers, warm in saucepan or microwave and top with cilantro and peanuts if desired.
Pin it! Coconut Curry Tofu Bowl
We hope you love this Coconut Curry Tofu Bowl recipe from SoFabFood Contributor, Shelby from Grumpy’s Honeybunch, as much as we do. If you enjoyed this recipe, you can find more like it by visiting our Vegetarian section. For daily recipe inspiration, subscribe to our newlestter, like us on Facebook, and follow us on Pinterest. Enjoy!
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