Ingredients
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For the coconut curry sauce:
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1 can (400 ml) full-fat coconut milk
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1/2 teaspoon ground turmeric
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1 tablespoon brown sugar (optional)
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1/2 teaspoon salt
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1 green chili pepper, seeded and finely chopped (omit for less spice)
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1 inch fresh ginger, grated
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1/4 cup unsweetened shredded coconut (for garnish)
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For the bowls:
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1 block extra-firm tofu, drained and cubed (about 1 pound)
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1 small sweet potato, peeled and cubed
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1/2 cup frozen edamame, thawed and drained
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1/4 cup sliced carrots (optional)
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1/4 cup thinly sliced red cabbage (optional)
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1 avocado, diced
Directions
Subtitle: A delicious, one-bowl meal packed with flavor and nutrients!
Description: This vegan and gluten-free Coconut Curry Tofu Bowls recipe is perfect for busy weeknights! It’s budget-friendly, high-fiber, protein-packed, and ready in just 30 minutes! Plus, it’s easy to customize with your favorite toppings. Enjoy!
Ingredients:
* For the coconut curry sauce:
* 1 can (400 ml) full-fat coconut milk
* 1/2 teaspoon ground turmeric
* 1 tablespoon brown sugar (optional)
* 1/2 teaspoon salt
* 1 green chili pepper, seeded and finely chopped (omit for less spice)
* 1 inch fresh ginger, grated
* 1/4 cup unsweetened shredded coconut (for garnish)
For the bowls:
* 1 block extra-firm tofu, drained and cubed (about 1 pound)
* 1 small sweet potato, peeled and cubed
* 1/2 cup frozen edamame, thawed and drained
* 1/4 cup sliced carrots (optional)
* 1/4 cup thinly sliced red cabbage (optional)
* 1 avocado, diced
Instructions:
1. Prepare the sauce: In a medium saucepan over medium heat, whisk together the coconut milk, turmeric, brown sugar, salt, and black pepper until well combined. Add the green chili and ginger; stir to combine. Bring the mixture to a simmer, reduce the heat to low, and let it cook for about 10 minutes. Remove from the heat and set aside.
2. Cook the vegetables and tofu: In a large skillet over medium-high heat, warm the olive oil. Add the tofu, sweet potatoes, and edamame; season with salt and pepper. Cook, stirring occasionally, for about 10 minutes or until the vegetables are tender but still hold their shape. Remove from the heat and set aside.
3. Assemble the bowls: Divide the cooked rice among four serving bowls. Top each bowl with the cooked vegetable and tofu mixture, followed by 1/4 cup of the prepared coconut curry sauce. Sprinkle with sliced almonds and unsweetened coconut flakes. Serve immediately.
Note: You may adjust the amount of curry sauce according to your preference. Store any leftover curry sauce in an airtight container in the refrigerator for up to one week.
Steps
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1
Done
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Prepare the sauce: In a medium saucepan over medium heat, whisk together the coconut milk, turmeric, brown sugar, salt, and black pepper until well combined. Add the green chili and ginger; stir to combine. Bring the mixture to a simmer, reduce the heat to low, and let it cook for about 10 minutes. Remove from the heat and set aside. |
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2
Done
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Cook the vegetables and tofu: In a large skillet over medium-high heat, warm the olive oil. Add the tofu, sweet potatoes, and edamame; season with salt and pepper. Cook, stirring occasionally, for about 10 minutes or until the vegetables are tender but still hold their shape. Remove from the heat and set aside. |
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3
Done
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Assemble the bowls: Divide the cooked rice among four serving bowls. Top each bowl with the cooked vegetable and tofu mixture, followed by 1/4 cup of the prepared coconut curry sauce. Sprinkle with sliced almonds and unsweetened coconut flakes. Serve immediately. |
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