This tofu red curry and rice is so simple and so good, and it works great for a weeknight dinner or easy weekend gathering. The creamy curry with rich coconut milk is perfectly balanced with a squeeze of fresh lime when serving, and the vegetables and tofu keep this meal from feeling too heavy.
Recipe Notes:
Substitutions: While this recipe uses cauliflower and spinach, you can use any combination of vegetables you prefer, or most anything that’s available seasonally. Broccoli, broccolini, kale, swiss chard, sweet potato, potato, zucchini, snap peas, green beans, and brussels sprouts could all work well in this recipe. I suggest using one leafy green plus one heartier vegetable to keep it simple.
You can use white or brown rice with this recipe. I really like sushi rice, but basmati would also be delicious, and you could even use rice noodles.
Lastly, the recipe calls for coconut oil which can be substituted for vegetable or olive oil. I prefer to use unrefined coconut oil because it gives extra flavor to the curry.
Ingredient Details: Use canned coconut milk, not coconut cream or coconut milk beverage. Full fat coconut milk, like this, results in the creamiest curry, but you can use the light version for a healthier dish. For the Thai red curry paste, I used Thai Kitchen brand.
Tofu Red Curry and Rice
Ingredients
- 1 1/2 cups rice
- 1 Tbsp coconut oil
- 1/2 cup white onion, diced
- 2 cloves garlic, minced
- 2 Tbsp Thai red curry paste
- 2 tsp brown sugar
- 1 can (15 oz) coconut milk
- 1/2 cup water
- 3 cups cauliflower, cut into florets
- 3 cups fresh baby spinach
- 8 oz firm tofu, cubed
- 6-8 leaves fresh mint, half minced and half saved for garnish
- 6-8 leaves fresh basil, half minced and half saved for garnish
- 1 Tbsp green onion, sliced for serving
- 1 lime, cut into wedges for serving
- 1 fresno chili, thinly sliced, for serving (optional)
- 1 tsp crushed red pepper, for serving (optional)
Directions
- Cook rice per package instructions. Note: if using brown rice, cook time may be longer.
- Heat coconut oil in a medium pan over medium heat. Add onion and cook until softened, about 5 minutes, stirring occasionally. Add garlic and cook until fragrant, about 30 seconds. Mix in red curry paste, brown sugar, coconut milk, and water. Add cauliflower and bring to a boil, reduce heat to a simmer and cover. Cook until cauliflower is tender, about 10 minutes. Add additional water if needed if curry becomes too thick.
- Stir in the spinach and cook until just wilted. Remove from heat.
- Stir in the minced mint and basil.
- Serve the curry along with the rice and topped with tofu, mint and basil leaves, green onion. Garnish with chili and crushed red pepper flakes, if using. Serve with a lime wedge.
