One Pot Vegan Coconut Curried Brown Rice with Tofu


I’ve been wanting to start including a few more plant based meals here on Ambitious Kitchen and this recipe is honestly the most perfect way to begin again. Nutritious brown rice cooked with coconut milk, colorful vegetables, a hint of curry, turmeric, cilantro, cranberries and then tossed with crispy Nasoya tofu. It’s such a cozy recipe, I know you’re going to fall in love!

curried coconut rice on a platter with tofu, cilantro & dried cranberries

Benefits of tofu

Tofu is such an easy, inexpensive plant based protein to incorporate into your meals, plus it’s incredibly nutritious. Tofu contains amino acids, calcium (making it wonderful for babies!), a plant source of iron and plenty of other vitamins and minerals. You can check out more of our tofu recipes here.

curried coconut rice on a platter next to a package of tofu

Ingredients you’ll need

This flavorful coconut curried brown rice is basically made with veggies, rice, tofu and tons of amazing warming spices. It’s the perfect mix of savory, a little sweet and fresh all in one bit. Here’s what you’ll need to make it:

coconut curried brown rice with tofu on a platter

Can I use another grain?

Yes! I think this tofu brown rice would be delicious with white jasmine rice, quinoa or pearl couscous. Just note that white rice, quinoa or couscous will not need to cook as long as the brown rice listed; instead these usually only take about 20 minutes.

Customize this coconut curried brown rice

The great thing about this one pot curried coconut brown rice and tofu recipe is that it’s super easy to customize!

  • Try adding other veggies like broccoli, cauliflower, brussels sprouts, spinach or even something unique like eggplant!
  • Feel free to top with your fav hot sauce to add a kick of heat
  • A scoop of Nasoya Kimchi would be delicious on top as well
  • Add a fried egg for a fried rice vibe! This recipe is amazing the next day for breakfast.

curried coconut brown rice with tofu and vegetables in a bowl

How to make tofu crispy (and delicious)

The key to crispy tofu is to make sure that most of the water is squeezed out from your block. I like to use Nasoya Extra Firm Tofu, stays intact well and because it’s easy to work with and doesn’t retain as much water. Here’s how to make tofu extra crispy:

  1. Wrap your extra firm tofu block with a dish towel and place it on a plate
  2. Place a wooden cutting board on top
  3. Put something heavy on top of the cutting board like a pot of water, books, etc. so that the water begins to squeeze out into the towel. Press for at least 10 minutes.

Alternatively, you can also use a tofu press specifically designed for squeezing out tofu!

vegan coconut curried brown rice with tofu in a bowl

Storing & reheating tips

Store any leftover rice in an airtight container in the refrigerator for up to 5 days. The rice is delicious cold, but feel free to warm up a serving in the microwave until it’s nice and heated! That’s the way I like to serve it (with extra hot sauce, of course!)

bag of plantspired Toss'ables

Let’s talk Nasoya Plantspired Toss’ables

Lastly, I’m so excited to share another great product from Nasoya: their Plantspired Toss’ables! The Toss’ables are vegan, ready to eat tofu cubes that come already baked and seasoned with garlic & herb flavor (yum).

You can literally throw these flavorful tofu cubes into any dish — pastas, stir frys, burritos, you name it. I’m a big fan of these with grain bowls, and they’d be super easy to add to a rice dish like this one!

bowl of curried coconut brown rice with tofu

More one pot & one pan meals to try

Vegan Egg Roll in a Bowl

Actually, the Best Vegetarian Chili Ever

One Pan Thai Coconut Yellow Curry Chicken & Rice

One Pot Moroccan Chickpea Quinoa Salad

One Pan Tandoori Chicken with Spiced Coconut Rice

I hope you love this delicious vegan curried coconut brown rice with tofu! If you make it, be sure to leave a comment & a rating so I know how you liked it. Enjoy, xo!

One Pot Vegan Coconut Curried Brown Rice with Tofu

Total Time 1 hour 25 minutes

Delicious, savory coconut curried brown rice made with warming spices, crispy tofu, tons of veggies and a creamy coconut rice. This easy one pot meal is the perfect plant based cozy dinner or lunch for colder months!

  • For the tofu:
  • 1
    package Nasoya Extra Firm Tofu, drained and cut into 1 inch cubes
  • 1/2
    tablespoon
    olive oil, plus more for cooking
  • 1
    teaspoon
    yellow curry powder
  • 1/2
    teaspoon
    coconut sugar
  • ½
    teaspoon
    garlic powder
  • pinch
    of cayenne pepper (1/8 teaspoon)
  • ¼
    teaspoon
    salt
  • Freshly ground black pepper
  • For the veggies:
  • ½
    tablespoon
    olive oil
  • 3
    cloves
    garlic, minced
  • 8
    ounces
    sliced baby bella mushrooms
  • 1
    white onion, diced
  • 1
    red bell pepper, diced
  • 2
    large carrots, sliced
  • For the rice:
  • 2
    cups
    jasmine brown rice
  • 1
    can (15 oz) light coconut milk
  • 2
    cups
    water
  • 1
    cup
    frozen peas
  • 1
    tablespoon
    yellow curry powder
  • 1/2
    teaspoon
    ground turmeric
  • 3/4
    teaspoon
    salt, plus more to taste
  • Freshly ground black pepper
  • To garnish:
  • ½
    cup
    diced fresh cilantro
  • ½
    cup
    dried cranberries (or sub golden raisins, dried cherries or chopped dates)
  1. In a medium bowl, mix together the ingredients for the tofu marinade: olive oil, curry powder, coconut sugar, garlic powder, cayenne, salt and pepper. Add tofu cubes and toss with the marinade. Let sit while you chop all your veggies, or place the tofu in the fridge for up to 24 hours.

  2. When tofu is done marinating, add 1 tablespoon of olive oil to a large pot and place over medium high heat. Once oil is hot, add in tofu and cook for 3-6 minutes until tofu begins to brown and crisp up. Slowly stir tofu so that it browns on all sides as best you can. Once tofu is done browning, transfer to a plate and set aside.

  3. In the same large pot, place over medium heat and add ½ tablespoon olive oil, plus garlic, mushrooms, onion, bell pepper and carrots. Saute for 5 minutes until mushrooms and onions begin to cook down.

  4. Next add in brown rice, coconut milk, water, peas, yellow curry powder, turmeric, salt, pepper. Bring mixture to a light boil, then cover, reduce heat to low and cook for 40-45 minutes, then remove from heat and let sit for 10 minutes before fluffing rice with a fork. Serves 6.

Feel free to use white jasmine rice, quinoa or pearl couscous in place of the brown rice. Just note that white rice, quinoa or couscous will not need to cook as long as the brown rice listed; instead these usually only take about 20 minutes.

To store: store any leftover rice in an airtight container in the refrigerator for up to 5 days. The rice is delicious cold, but feel free to warm up a serving in the microwave until it’s nice and heated.

Nutrition

Servings: 6 servings

Serving size: 1 serving (based on 6)

Calories: 411kcal

Fat: 11.6g

Saturated fat: 4.1g

Carbohydrates: 69.1g

Fiber: 8.7g

Sugar: 12.8g

Protein: 14.2g

This post is in partnership with Nasoya Tofu. All text and opinions are my own.



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