Vegan Keto Coconut Curry with Tofu

This Vegan Keto Coconut Curry with Tofu is a luscious blend of rich coconut milk and aromatic spices, enveloping tender tofu in a warm, flavorful embrace. Perfect for anyone following a plant-based keto diet, this dish delivers on taste without compromising your macros.

Course Dinner

Cuisine Indian

Keyword coconut curry, Keto Dinner, Low Carb Vegan, Tofu Curry, Vegan Keto Curry

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 330kcal

Equipment

Skillet
Kitchen towel
Knife
Chopping board
Stirring Spoon

Ingredients

14 oz extra-firm tofu
1 tablespoon coconut oil
1 medium onion, finely chopped about 5.3 oz / 150g
3 cloves garlic, minced
1 inch piece ginger, grated about 0.35 oz / 10g
1 large red bell pepper, sliced about 5.3 oz / 150g
1 tablespoon curry powder
1 teaspoon ground turmeric
½ teaspoon cayenne pepper adjust to taste
1 can full-fat coconut milk 13.5 fl oz / 400 ml
½ cup vegetable broth 118 ml
2 cups spinach leaves about 2 oz / 56g
Salt to taste
Fresh cilantro for garnishing

Instructions

Press the tofu to remove excess water: Wrap the tofu block in a clean kitchen towel and place a heavy object on top for 10-15 minutes to press out the water. Then, cut the tofu into 1-inch cubes.
Heat coconut oil in a large skillet over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté for 3-4 minutes until the onions become translucent.
Add the sliced red bell pepper to the skillet and cook for another 2 minutes.
Sprinkle in the curry powder, ground turmeric, and cayenne pepper. Stir well to coat the vegetables with the spices, letting them cook for about 1 minute to release their flavors.
Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
Add the tofu cubes to the skillet, stirring gently to cover them in the curry sauce. Allow the curry to simmer for 15 minutes, letting the tofu absorb the flavors.
Fold in the spinach leaves and cook until they are wilted, about 2-3 minutes. Season with salt to taste.
Garnish with fresh cilantro before serving.

Notes

For a spicier curry, increase the amount of cayenne pepper to taste.

If you prefer a thinner sauce, you can add more vegetable broth until desired consistency is reached.

This curry pairs beautifully with cauliflower rice for a complete keto meal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.

Nutrition