Easy Vegan Coconut Curry with Pan-Fried Tofu
‘Best curry I’ve ever had!’
Sula H, Kendal; Food Customer
Table of Contents
- ✨ Before We Begin…
- The Cook’s Mind
- Ingredient Focus: Coconut Milk
- Ingredient Focus: Brussels Sprouts
- My Favourite Way to Eat
- Multi-Purpose Recipe
- Why You’ll Love This Recipe
- What Will You Learn Whilst Making This Recipe?
- Handpicked to Go With This One
- Waste Less: How To Use Up Your Ingredient Stash!
- Creamily Coconutty Curry with Pan-Fried Tofu Recipe
✨ Before We Begin…
There’s something deeply comforting about a curry that’s creamy but not cloying – where richness meets freshness and nothing’s trying too hard. This one gets its silkiness from coconut and its character from warm spices and golden-edged tofu. It’s easy to make, full of plant protein, and perfect for days when you want to feel nourished but not overloaded. It’s also excellent cold the next day – if there’s any left!
‘Must be best food offer, of any genre, in Kendal. Hugely accomplished cooking and very much recommended.’
Tony P, Kendal; Food Customer
The Cook’s Mind
This is the kind of curry that teaches you how to hold softness and structure in the same bowl and it will inspire experimentaion with tofu and vegetable cooking methods for other recipes. Adjusting sauce thickness to your preference will build confidence in any sauce-making. It’s about getting the tofu just right – golden-edged and proud – while letting the sauce be generous and silky. You’ll learn to temper spices, handle coconut milk without splitting, and gently simmer until everything feels complete. A calm, confident dish with just the right amount of flair.
Make-Ahead
The curry sauce can be made up to 3 days in advance. Store separately from the pan-fried tofu, which should be cooked fresh or reheated in a hot pan to retain texture. Add lime and herbs on the day for best brightness.
Freezer-Friendly
- Freeze the sauce alone for best results.
- Pan-fried tofu doesn’t freeze well – prepare that fresh.
- Defrost sauce gently and whisk to restore creaminess.
Key Substitution Ideas
- Brussels sprouts – if you don’t like them, substitute with broccoli (they’re in the recipe for some texture). Pan-fried sprouts are lovely with a great texture and flavour.
- Tofu – you could substitute with tempeh or the same amount in weight of pulses. I like butter beans in this (for the size and colour).
Ingredient Focus: Coconut Milk
Coconut milk adds creaminess and body without the weight of dairy. Look for full-fat tinned coconut milk with a short ingredient list — ideally just coconut and water. Shake the tin before using, or scoop the thick layer from the top if you want a richer result. In a dish like this, it’s what turns heat and spice into something soothing, almost gentle.
✨ A quiet cloud that carries the flavours home.
Ingredient Focus: Brussels Sprouts
Brussels sprouts – the tiny, leafy cabbages once maligned at Christmas tables – are a quiet triumph when treated with care. When roasted, sautéed, or shaved raw, they reveal a tender sweetness tucked behind their earthy, nutty bite. Their tightly layered leaves catch dressings and seasonings beautifully, making them far more versatile than they’re often given credit for.
At their best, Brussels sprouts are a celebration of the colder months – hearty but not heavy, vibrant but grounded. Whether blistered until crackly, slow-braised into silkiness, or tossed fresh into bright salads, they bring a lively, almost peppery green note to the plate. A little rugged, a little noble – a vegetable that knows how to weather a storm.
✨ Tightly folded pockets of winter’s green hope.
My Favourite Way to Eat
I’d make this when I need comfort but don’t want to feel heavy. I spoon it into a warm bowl, maybe with rice or flatbread, maybe not – and I eat it slowly, while Georgia watches from her usual kitchen spot with mild hope in her eyes and she’ll get a lump of tofu although she’s already had her dinner! Most of life’s best moments are best shared.
Multi-Purpose Recipe
This recipe has more than one life. Learn to use its elements across different dishes – and start thinking like a cook, not just a recipe follower.
The sauce is your quiet powerhouse here – mellow and rich with coconut, spice, and umami. You could pour it over roasted veg or use it as the base for a noodle bowl with pak choi and mushrooms. Leftover tofu can be sliced cold into sandwiches or rice wraps, or added to grain bowls with a bright pickle or slaw. And if you’ve got just a little sauce left? Swirl it into lentils or chickpeas for a next-day lunch that doesn’t feel second-hand at all.
Why You’ll Love This Recipe
- It’s comforting, creamy, and completely plant-based
- The tofu is crisp and satisfying – not lost in the sauce
- It’s easily adaptable – add vegetables, greens, or legumes
- It feels rich without being heavy
- It comes together quickly – weeknight friendly but elegant enough for guests
What Will You Learn Whilst Making This Recipe?
- How to pan-fry tofu so it holds its texture in sauce
- How to temper spices to develop flavour gently
- How to use coconut milk without curdling or thinning it too much
- How to balance richness with acidity and salt
- How to layer spice and sweetness for warmth rather than heat
Handpicked to Go With This One
A few recipes that play well together — flavour friends, not just neighbours.
Waste Less: How To Use Up Your Ingredient Stash!
Got something spare – a handful, a spoonful, or the end of a packet? These tags help you find other ways to use it. It’s a small step toward cooking intuitively and wasting less❣️
apple cider vinegar, brussels sprouts, carrot, cauliflower, chilli flakes, coconut milk, curry powder, firm tofu, fresh coriander, fresh garlic, fresh ginger, fresh herbs, ground cumin, lemon, lemon juice, red onion, soft light brown sugar, turmeric
Creamily Coconutty Curry with Pan-Fried Tofu Recipe
Creamily Coconutty Curry with Pan-Fried Tofu
This creamy, gently spiced curry is built on good cooking basics – bold seasoning, golden tofu, and a sauce that simmers down into something silky and satisfying. Ginger and warming spices are balanced with the richness of coconut milk. It’s nourishing, plant-based comfort food with a clean finish.
Photographed truthfully. If you cook it, yours will look like mine.
Ingredients
- 10 ml rapeseed oil
- 200 g firm tofu
- 2 pinch salt
- 200 g cauliflower
- 100 g brussels sprouts
- 160 g carrot | unpeeled weight
- 30 ml rapeseed oil
- 1 pinch salt
- 10 ml rapeseed oil
- 4 tsp curry powder
- 1 tsp ground cumin
- 15 g ginger purée
- 2 pinches chilli flakes
- 1 tsp ground turmeric
- 10 ml rapeseed oil
- 250 g red onion | unpeeled weight
- 1 pinch salt
- 10 ml rapeseed oil
- 2 units garlic cloves
- 5 g soft light brown sugar
- 10 ml apple cider vinegar
- 15 ml lemon juice
- 400 ml coconut milk
- 12 g cornflour | + water to make a slurry
Ingredients for finishing and serving the dish
- 2 g fresh coriander
- 1 unit lemon
- 1 pinch chilli flakes
Instructions
- Chop the tofu into batons, approximately the size of your little finger. Sprinkle with salt. Heat the oil in a frying pan on a medium-hot heat, and when it's hot, add the tofu batons and proceed to cook the tofu. Allow it to cook on one edge before turning. You want the edges to be crispy with a golden-brown colour. The heat needs to be high enough to get this done correctly.10 ml rapeseed oil, 200 g firm tofu, 2 pinch salt
- Get ready to pan-fry the cauliflower and sprouts. Cut the cauliflower into small florets and peel and chop the sprouts.200 g cauliflower, 100 g brussels sprouts
- Heat 2 tbsp of oil in a large fry pan on a medium-hot heat, add the cauliflower and sprouts and a pinch of salt, and pan fry to get some colour on the veggies. You need the pan hot enough to put some colour on the veggies. When finished tip the veggies into a tub ready to add to the finished sauce just before serving.30 ml rapeseed oil, 1 pinch salt
- Heat the pan on a medium-low heat, and add 1 tbsp of oil to the pan. When the oil is hot, add the cumin and curry powder; stirring the spices into the oil to cook and activate; the spices will start to foam slightly. Cook the spices until the room is filled with the smell of them. Add the ginger puree and cook. Add a little water if everything in the pan begins to look a little frantic.10 ml rapeseed oil, 4 tsp curry powder, 1 tsp ground cumin, 15 g ginger purée, 10 ml rapeseed oil
- Peel the onions and chop into slender petals approx 15mm wide at the widest point. Separate the petals and add to the pan. Mix and cook the onion with the spices, and add a pinch of salt.10 ml rapeseed oil, 250 g red onion, 1 pinch salt
- Peel and slice the garlic. Check the onion is coloured and beginning to cook down. Add the garlic and stir. Keep the heat low to avoid burning the garlic.2 units garlic cloves
- Peel and slice the chop the carrot lengthways into 4 large batons. Then slice each baton really thinly. Add to the pan with the onions, garlic and spices. You'll need a medium heat.160 g carrot
- Add the chilli flakes and turmeric, stir to mix and cook through. The onions should be translucent.2 pinches chilli flakes, 1 tsp ground turmeric
- When the onions are translucent, add the sugar and then pour the apple cider vinegar and the lemon juice onto the sugar to help the sugar dissolve. Stir briskly around to mix. You will smell the apple cider vinegar. Add the lemon juice and stir around.5 g soft light brown sugar, 10 ml apple cider vinegar, 15 ml lemon juice
- Add the coconut milk now and mix thoroughly; bring everything to a simmer for a minimum of 10 minutes, ideally a little longer. Low and slow is ideal (low heat, slow cook).400 ml coconut milk
- When the sauce has thickened and developed, prepare the cornflour slurry. Have a look at the sauce in its pre-thickened state. Just for info. Slowly pour the slurry over a spoon and mix immediately. The sauce will begin to thicken. Ensure you thicken it to be what YOU want. The cornflour will stick the sauce to the ingredients. Is the sauce the right consistency for you? Is the sauce stuck to the ingredients? Keep adding the cornflour until you have a sauce that's right for you. Sauce thickness is personal to you.12 g cornflour
- Then, tip the sprouts, cauliflower, carrots and tofu into the sauce. Mix. Add a little water if necessary to loosen and facilitate mixing.
- Taste the finished dish and add salt according to your taste. It should be correct already but it's worth double-checking.
- Top with chopped coriander placed carefully over the curry (not the rice) and a wedge of lemon turned so the flesh is on the food (so you can see the lovely yellow of the skin). A little squeeze a fresh lemon juice over the dish is wonderful. Add a little pinch of chilli flakes over the dish (the red flecks look pretty), and finally grate some lemon zest over the top.2 g fresh coriander, 1 unit lemon, 1 pinch chilli flakes
Video
Nutrition
Calories: 438kcalCarbohydrates: 28gProtein: 11gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gSodium: 87mgPotassium: 741mgFiber: 7gSugar: 8gVitamin A: 6770IUVitamin C: 52mgCalcium: 173mgIron: 6mg
Nutritional values are estimates only and will vary depending on specific ingredients used. Nutrition is per serving. Information is for the main recipe, not optional accompaniments.
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COPYRIGHT
© The Golden Polar Bear, 2025. Recipes and photography by Julia Savory. If you share this, please pass it along with kindness and if possible share a link back to this site. #ForTheAnimals
Photographed truthfully. If you cook it, yours will look like mine.
Next Steps?
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