Tofu Veggie Curry with Coconut Milk
Crispy tofu and vegetables simmered in a golden coconut curry sauce — the plant-based dinner that converts meat-eaters
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🛒 Ingredients
- 14 oz cubed firm tofu
- 1 can (13.5 oz) coconut milk
- 2 cups florets broccoli
- 2 cups spinach
- 1 tsp turmeric
- 1 tsp cumin
👨🍳 Instructions
- 1Press tofu dry and cube into 1-inch pieces
- 2Sear tofu in oil over medium-high 3–4 min per side until golden — remove
- 3Add onion and garlic to the pan, cook 3 min
- 4Stir in turmeric, cumin, and curry powder — bloom 1 min
- 5Pour in coconut milk and 1/2 cup broth, simmer 10 min
- 6Add broccoli and spinach, cook 5 min
- 7Return tofu, simmer 3 min, serve over rice
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