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5 from 5 votes

Vegan Pineapple Tofu Curry

Sweet and spicy curry with baked tofu, sauteed veggies and pineapple.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Servings: 4
Calories: 362kcal
Author: Lauren Hartmann

Ingredients

  • 1 Block(15oz.) Extra firm tofu, pressed
  • 2 Tablespoons + 2 teaspoons Olive oil or peanut oil, divided
  • 1 teaspoon Salt
  • 2 Large Carrots, chopped
  • 6 Ounces Fresh green beans or haricot vert
  • 1 1/2 Cups Pineapple, diced
  • 2 Tablespoons Soy sauce, divided
  • 2 Tablespoons Thai red curry paste, vegan
  • 3/4 Cup Coconut cream or full fat coconut milk
  • 3/4 Cup Vegetable broth
  • 1 Tablespoon Coconut sugar or agave syrup
  • 1 Tablespoon Lime juice
  • Fresh cilantro for topping

Instructions

  • Preheat the oven to 400 degrees(F).
  • Cut the pressed tofu(if you need more info on pressing tofu check out my TOFU COOKING GUIDE) into cubes.
  • Toss the cubes of tofu with 1 Tablespoon of the oil and the salt. Coat evenly then spread out in a single layer on a baking sheet and bake for 15 minutes. Flip and bake 10-15 more minutes or until brown and crispy.
  • Now in a large non-stick skillet or wok, heat 1 more Tablespoon of oil on medium high. Add the carrots and green beans to the skillet and saute for about 5 minutes, then add 1 Tablespoon of soy sauce, toss to coat.
  • Then reduce heat to medium low, then cover and let steam for 10-15 minutes or until the green beans and carrots are tender.
  • Once the veggies are tender, remove the cover and add the pineapple. Saute for about 5 minutes then remove the carrots, green beans and pineapple from the skillet, set aside.
  • Now using the same skillet, heat the remaining 2 teaspoons of oil on medium high. Then add the red curry paste. Saute the red curry paste in the oil for 2-3 minutes.
  • Next, add the coconut cream, vegetable broth, coconut sugar or agave and lime juice to the skillet with the red curry paste. Whisk everything together to fully combine.
  • Bring to a simmer, then reduce heat to medium low and simmer for 5-7 minutes. Taste and adjust seasonings.
  • Once the tofu is done, add the veggies, pineapple and tofu to the skillet with the curry sauce. Toss everything and saute for 3-5 minutes. Then serve with rice or noodles and fresh cilantro.

Notes

This sauce is a traditional thin brothy style curry. If you want it a little thicker, you can whisk 1 teaspoon of cornstarch with 1 teaspoon of water and add it to the curry to thicken it. 

Nutrition

Calories: 362kcal | Carbohydrates: 20g | Protein: 19g | Fat: 13g | Saturated Fat: 4g | Sodium: 824mg | Potassium: 272mg | Fiber: 3g | Sugar: 12g | Vitamin A: 7619IU | Vitamin C: 39mg | Calcium: 46mg | Iron: 1mg