Creamy Vegan Thai Coconut Curry with Tofu and Bell Pepper Over Cilantro Lime Rice

There’s something incredibly soothing about a bowl of Thai coconut curry. The creamy coconut milk, warm curry spices and tender vegetables come together in a harmonious blend of sweet and savory flavors. This vegan version features golden seared tofu and colorful bell pepper, all simmered in a luscious sauce that’s both comforting and vibrant.

Served over buttery jasmine rice with a hint of lime and fresh cilantro, every bite is a delightful balance of textures and tastes. Whether you’re looking for a quick weeknight dinner or a meal to impress, this curry is sure to become a favorite. Let the stress melt away as you enjoy this homemade Thai-inspired dish.

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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 and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer 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 the lime. Finely chop cilantro.
3. Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand upright and halve vertically. Lay flat and cut into ¾-inch cubes. Season with salt and pepper. Heat a drizzle of oil in a large 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 the pan. Cook, stirring occasionally, until bell pepper is softened and lightly browned and tofu is browned all over, 5-7 minutes.
5. Stir garlic powder and 2 teaspoons curry powder into the pan. Cook for 1 minute. Shake coconut milk well before opening. Stir in coconut milk, sweet Thai chili sauce, veggie stock concentrates, juice from half the lime and 1 teaspoon sugar. Bring to a boil, then reduce heat to medium-low. Simmer until sauce thickens and bell pepper is tender, 4-6 minutes. If sauce thickens too quickly, add splashes of water. Taste and adjust seasoning with salt or more lime juice. Turn off heat.
6. Fluff rice with a fork; stir in half the lime zest, half the cilantro and a drizzle of oil. Season with salt and pepper. Divide rice between bowls and top with curry tofu. Garnish with remaining cilantro and a pinch of chili flakes if desired. Serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice. Adjust cooking time and water ratio according to package instructions.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Ensure your curry powder and stock concentrate are certified gluten-free if needed.

Can I make this curry spicier?

Absolutely! Add extra chili flakes or a dash of sriracha to the sauce for more heat.