Coconut Curry Tofu with Green Beans

Tender tofu and crisp green beans simmered in a creamy, aromatic coconut curry sauce, served with light cauliflower rice.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4.5
• Cuisine: Indian
• Difficulty: Easy
• Cost: $3.33/serving

Dietary

• Vegan
• Dairy-Free
• Gluten-Free
• Nut-Free
• Egg-Free
• Pescatarian
• Keto
• Low-Carb
• Low-Sugar
• Vegetarian

Tags

• one-pot
• sauté
• quick
• healthy
• savory
• comfort food

Ingredients

• 1 tablespoon coconut oil
• 1 yellow onion (medium, diced)
• 2 clove garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 1 tablespoon mild curry powder
• 1 can full-fat coconut milk (13.5 ounce)
• 0.5 cup vegetable broth
• 2 extra-firm tofus (14 ounce blocks, pressed and cubed)
• 12 ounce green beans (trimmed)
• 2 tablespoon nutritional yeast
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper
• 1 package cauliflower rice (12 ounce bag, for serving)

Instructions

1. Heat 1 tablespoon coconut oil in a large pot or deep skillet over medium heat. Add the diced yellow onion and cook until softened, about 3-4 minutes.
2. Stir in the minced garlic and grated fresh ginger. Cook for 1 minute until fragrant. Add the mild curry powder and cook for another minute, stirring constantly.
3. Pour in the full-fat coconut milk and vegetable broth. Bring the mixture to a gentle simmer, stirring to combine.
4. Add the cubed extra-firm tofu and trimmed green beans to the pot. Stir in the nutritional yeast. Season with salt and black pepper.
5. Reduce heat to low, cover, and simmer for 8-10 minutes, or until the green beans are tender-crisp and the tofu is heated through.
6. While the curry simmers, prepare the cauliflower rice according to package directions.
7. Serve the coconut curry tofu with green beans over the cauliflower rice.

Notes

You can adjust the thickness of the curry by adding a little more vegetable broth if desired. Leftovers reheat wonderfully.

Nutrition (per serving)

• Calories: 453
• Protein: 28.4 g
• Carbohydrates: 21.6 g
• Fat: 27.2 g
• Fiber: 6.3 g
• Sodium: 777 mg
• Saturated Fat: 17.2 g
• Sugar: 7.5 g