Vegetarian Coconut Curry with Tofu

This Thai Tofu Coconut Curry recipe is very delicious plus simple to make. A lot of vegetarian curries tend to be rather bland and tasteless, but not this one! Made with tofu and lots of fresh vegetables, this dish is vegetarian, vegan, and gluten-free — great for anyone who wants to eat something healthy and nutritious without sacrificing taste.

Vegetarian Coconut Curry with Tofu 

Print This Recipe Total time Yield 6Published

serves 6


  • ¼ cup dry shredded baking-type coconut, unsweetened
  • 2 cup firm tofu, drained and cut into cubes
  • 2 cup vegetable stock
  • 1½ cup canned coconut milk
  • 5 kaffir lime leaves
  • 1 small onion, cut into ¼‑inch dice
  • 1 3‑inch piced ginger, peeled and thinly sliced
  • 4 clove garlic, peeled and minced
  • 3 teaspoon thai style chili paste, or to taste
  • 3 tablespoon soy sauce
  • juice of 1 lime
  • 2 teaspoon brown sugar
  • 1 small sweet potato or yam, peeled and cubed in 3/4‑inch pieces
  • 2 cup cauliflower, cut into florets
  • 1 cup mushrooms, sliced or left whole if small
  • 1 red bell pepper, de-seeded and sliced
  • 1 green bell pepper, de-seeded and sliced
  • 1 cup snow peas, left whole or cut in half
  • ciliantro leaves to taste as garnish
  • pean nut oil, as needed for wok


Heat a large wok over medium heat. Place shredded coconut in the dry wok. Stir continuously until the coconut is nicely toasted. Tip toasted coconut into a bowl to cool.

Return the wok to the stove. Raise the temperature to medium-high. Add 2 Tbsp. peanut oil plus the onion, ginger, and garlic. Stir-fry 1–2 minutes, or until onion begins to soften and the garlic is fragrant.

Turn the heat to high. Add stock plus kaffir lime leaves, chili sauce, and most of the toasted coconut (reserve 1 to 1+½ Tbsp. for garnish). Stir everything together.

Add the sweet potato (or yam) and cauliflower. Bring to a boil, then reduce heat to medium. Simmer 8–10 minutes until the vegetables begin to soften.

Add the mushrooms, and tofu, stirring to incorporate. Cover and simmer 2 more minutes.

Add the bell pepper and snow peas, simmer 2–3 minutes, or until snow peas have softened but are still bright green. 

Turn heat down to low and add the coconut milk plus the soy sauce, stirring to dissolve. Add the coconut milk to taste, depending on how creamy or how much sauce you want with your curry.

Remove from heat and do a taste-test for salt and spice, adding more chili paste, soy sauce or salt as needed. 

To serve: scoop the curry onto individual plates or into serving bowls. Top with fresh cilantro and a sprinkling of the reserved toasted coconut. Serve jasmine or brown rice on the side.