Creamy Vegan Thai Coconut Curry with Tofu and Cilantro Lime Rice

There’s nothing quite like a bowl of Thai curry to warm you from the inside out. The creamy coconut milk, aromatic curry spices and tender vegetables create a comforting harmony that’s both soothing and satisfying. This vegan version features golden seared tofu and sweet bell pepper, all simmered in a luscious sauce that’s perfectly balanced with a hint of lime.

Serve it over fluffy jasmine rice tossed with fresh cilantro and lime zest for a bright, herbaceous finish. Whether you’re a longtime vegan or just looking for a meatless Monday inspiration, this curry is sure to become a weeknight favorite. It’s quick, easy and packed with flavor!

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Ingredients

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit TofuView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Wash and dry produce. Core, deseed and dice bell pepper into ¾-inch pieces. Zest and quarter lime (for 4 servings, zest one lime and quarter both). Finely chop cilantro.
3. Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into ¾-inch cubes. Season with salt and pepper. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tofu and cook, undisturbed, until lightly browned on bottom, 2-3 minutes.
4. Add bell pepper and a pinch of salt to pan with tofu. Cook, stirring occasionally, until bell pepper is softened and lightly browned and tofu is lightly browned all over, 5-7 minutes.
5. Stir garlic powder and 2 tsp curry powder (4 tsp for 4 servings) into pan with tofu and bell pepper. (TIP: Use more curry powder if you like a stronger flavor!) Cook for 1 minute. Thoroughly shake coconut milk in container before opening. Stir in coconut milk, chili sauce, stock concentrates, juice from half the lime and 1 tsp sugar (2 tsp for 4). Bring to a boil, then reduce heat to medium low. Simmer until sauce has thickened and bell pepper is tender, 4-6 minutes. (TIP: If sauce thickens before bell pepper is tender, add splashes of water.) Taste and season with salt and more lime juice if desired. Turn off heat.
6. Fluff rice with a fork; stir in half the lime zest (all for 4 servings), half the cilantro and a drizzle of oil. Season with salt and pepper. Divide rice between shallow bowls and top with curry tofu. Garnish with remaining cilantro and a pinch of chili flakes if desired. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use brown rice instead of jasmine rice?

Yes, but brown rice requires a longer cooking time and more water. Adjust according to package directions.

Is this curry very spicy?

The recipe includes chili flakes and sweet Thai chili sauce for a mild to moderate heat. You can reduce or omit the chili flakes for a milder dish.

Can I make this curry ahead of time?

Yes, the curry keeps well in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.