Vegan Coconut Tofu Rice Bowl Recipe
If you’re craving something comforting, packed with flavor, and completely plant-based, I’ve got just the dish for you. This Vegan Coconut Tofu Rice Bowl is everything I love about a good meal—creamy, spicy, and downright satisfying.
Picture crispy tofu, tender veggies, and a dreamy coconut curry sauce all coming together over fluffy jasmine rice. Whether you’ve been vegan for years or just want to add something delicious to your weekly menu, trust me, this dish won’t disappoint.
Why You’ll Love This Recipe
- Creamy Comfort: That coconut milk sauce? Rich, velvety, and oh-so-indulgent.
- Protein Boost: The crispy tofu gives you all the protein goodness you need.
- Totally Customizable: Switch up the veggies or play with the spice level—make it yours!
- Great for Meal Prep: Make a big batch and enjoy it all week.
- Naturally Gluten-Free: Just swap in tamari instead of soy sauce, and you’re good to go.
Ingredients for the Vegan Coconut Tofu Rice Bowl
For the Coconut Rice:
- 1 cup jasmine or basmati rice
- 1 cup light coconut milk
- 1 cup water
- 1/4 teaspoon salt
For the Tofu and Vegetables:
- 14 oz (400g) extra-firm tofu, pressed and diced
- 2 tablespoons coconut oil
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 cup broccoli florets
- 1 cup sliced bell peppers
- 1/2 cup julienned carrots
For the Coconut Curry Sauce:
- 1 cup light coconut milk
- 1 tablespoon red curry paste
- 1 teaspoon soy sauce or tamari (for gluten-free)
- 1 teaspoon maple syrup
- 1/2 teaspoon turmeric powder
- Salt and pepper, to taste
For Garnish:
- Fresh cilantro, chopped
- Lime wedges
Step-by-Step Instructions
1. Prepare the Coconut Rice
Rinse the rice under cold water until it runs clear. In a medium saucepan, combine the rice, coconut milk, water, and salt. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes until the liquid is absorbed. Let it sit for 5 minutes before fluffing with a fork.
2. Cook the Tofu
Heat 1 tablespoon of coconut oil in a skillet over medium-high heat. Add the diced tofu and cook for 6–8 minutes, until golden and crispy on all sides. Set it aside.
3. Sauté the Vegetables
In the same skillet, add the remaining oil. Sauté the onion, garlic, and ginger for about 2 minutes until fragrant. Add the broccoli, bell peppers, and carrots, and cook for 5–7 minutes until they’re tender-crisp.
4. Make the Coconut Curry Sauce
Add the coconut milk, curry paste, soy sauce, maple syrup, turmeric, salt, and pepper to the skillet with the veggies. Stir well and let it simmer for 5 minutes until the sauce thickens slightly.
5. Combine and Serve
Add the crispy tofu back to the skillet, coating it in the coconut sauce. Serve the coconut rice in bowls, top with the tofu and veggie mix, and garnish with cilantro and lime wedges.
Tips for Making the Best Vegan Coconut Rice Bowl
- Press the Tofu: Trust me, removing excess water makes all the difference—crispy tofu is key!
- Add Some Heat: If you like it spicy, add some red pepper flakes or sriracha.
- Swap the Veggies: This dish is super versatile—zucchini, snap peas, or mushrooms would all be great additions.
- Meal Prep Win: Store the leftovers in an airtight container and enjoy for up to 4 days.
Why Coconut Rice Makes This Dish Special
Honestly, the coconut rice is the MVP here. Cooking the rice with coconut milk gives it this subtle sweetness and creaminess that pairs perfectly with the savory tofu and curry sauce. It’s all about that balance of flavors and textures in every bite.
Nutritional Information (Per Serving)
- Calories: 480
- Protein: 18g
- Carbohydrates: 55g
- Fat: 20g
- Fiber: 6g
Final Thoughts
This Vegan Coconut Tofu Rice Bowl really shows how amazing plant-based meals can be—creamy, flavorful, and comforting. It’s a dish that everyone will love, whether they’re vegan or not. So grab your apron, whip this up, and treat yourself to a bowl of plant-based comfort! If you loved it, don’t forget to share it and pin it for later. Happy cooking! 🌱
