Vegan Coconut Curry Vegetables with Tofu

Serving size:
 4 Servings


    • 1 bn
    • broccoli (cut in bite size pieces)
    • 1 cn
    • coconut milk (14 oz)
    • 1 lb
    • tofu (well drained and cubed)
    • 2 c
    • basmati rice (brown or white)
    • 2 T
    • peanut oil
    • 1⁄2 lb
    • mushrooms (sliced)
    • 1 bn
    • green onions (sliced)
    • 1
    • medium onion (chopped)
    • 3 clv
    • garlic (minced)
    • 1 1⁄2 T
    • green curry paste (or to taste)
20 minutes
Ready in
20 minutes


Dinner will be on the table in no time!

Adapted from International Vegetarian Union


Cook the rice in 3-1/2 cups of water (15 minutes for white basmati, 40 minutes for brown). Blend coconut milk and curry paste in bowl, set aside. Heat oil in heavy skillet or wok. Add tofu and brown on all sides. Remove tofu from pan and drain on paper towels. If skillet is dry, heat a little more oil, then add onions and garlic and stir-fry until tender. Add mushrooms and broccoli and stir-fry until broccoli begins to soften, about three minutes. Return tofu to pan along with reserved coconut milk mixture and simmer until vegetables reach desired tenderness. Add salt to taste. Serve over rice.


Special Diets: