Coconut Tofu Curry Recipe


Coconut Tofu Curry Prep Time: 25 minutes

Serves: 4

METHOD To Prepare Coconut Tofu Curry:

  • Unpack Tofu and place in a sieve with a heavy plate on top. (allow the excess water to drain).

In the meantime:

  • Add olive oil to a large pot/wok and place over medium heat.
  • Add in garlic, sweet potato, broccoli, cauliflower. Saute for 10 minutes. (Stir frequently)
  • Stir in the Turmeric, Curry powder, cinnamon, cumin, and sea salt.
  • Add in the coconut milk. Stir well until smooth.
  • Remove tofu from the sieve and cut into 1.5-inch cubes.
  • Grill tofu cubes on a skillet until golden.
  • Add to coconut milk mixture, reduce to low heat, and let simmer.
  • Remove from heat and serve with a side of rice and lime cheek (optional).
  • Garnish with cashews and cilantro.


  • 2 cloves of garlic, minced
  • Olive Oil, 15g (1 tbspn)
  • 1 head of broccoli, cut into small florets (2 cups)
  • 1 medium Sweet Potato, cut into 1-inch cubes
  • ½ head of cauliflower, cut into small florets (1 cup)
  • Curry powder 30 grams (1 tbspn)
  • Turmeric 2.5 grams (1/2 tspn)
  • Cumin 2.5 grams (1/2 tspn)
  • Cinnamon, ground 0.3 grams (1/8 tspn)
  • Sea salt 2.5 (1/2 tspn)
  • Coconut Milk 800ml (2 cans) (I like to use Earth’s finest Organic Coconut Cream)
  • 1 pack of firm tofu (300g)
  • Roasted cashews  and cilantro to garnish

Your Coconut Tofu Curry Recipe is ready 🙂

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