If you’re craving something vibrant, comforting, and bursting with flavor, then this One Pan Tofu Coconut Curry Recipe is about to become your new best friend in the kitchen. It’s an effortless, colorful dish that combines tender cubes of tofu, creamy coconut milk, and an amazing blend of spices, all cooked together in one pan to create a deeply satisfying meal. Whether you’re a seasoned curry lover or new to plant-based cooking, this recipe proves that bold flavors can come together quickly with simple ingredients and minimal fuss.

Ingredients You’ll Need

The image shows a single white pan filled with chopped vegetables being cooked. The vegetables are mainly orange carrots and white onions cut into small square pieces, mixed together. There are small black pepper specks spread over the vegetables. A wooden spoon is placed inside the pan, stirring the vegetables. The pan is on a stove with a few burners visible under it, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

The magic of this One Pan Tofu Coconut Curry Recipe lies in its beautifully balanced ingredients. Each one plays a crucial role, from the fragrant spices that give the curry its warm, rich depth, to the fresh lime and cilantro that brighten every bite. These ingredients keep the recipe straightforward while delivering layers of delicious taste, texture, and vibrant color to your table.

Vegetable oil: The perfect base for sautéing your aromatics without overpowering the flavors.
Yellow or white onion: Adds sweetness and a subtle depth once browned.
Bell pepper: Brings a crisp texture and a sweet pop of color.
Garlic cloves: Essential for that fragrant foundation that wakes up the senses.
Fresh ginger: Adds a bright, zesty warmth.
Curry powder: The heart of the dish, lending a warming, earthy spice blend.
Turmeric powder: Gives the curry its vibrant golden hue and subtle bitterness.
Cumin powder: Offers a nutty, slightly smoky undertone.
Canned coconut milk: Creates the luscious, creamy sauce that carries all those spices beautifully.
Crushed tomatoes: Adds a natural sweetness and tangy depth to balance the creaminess.
Tomato paste: Concentrates that rich tomato flavor for enhanced body and color.
Extra firm tofu: Cubed tofu soaks up the sauce and provides satisfying protein and texture.
Baby spinach: Adds a fresh green element and subtle earthy flavor.
Lime zest and juice: Brightens and lifts all the rich flavors with its crisp acidity.
Fresh cilantro: Brings a fresh, herbaceous finish perfect for garnish.
Salt and pepper: To taste, enhancing every note of the dish.
Cooked rice: Ideal for serving and soaking up the luscious sauce.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make One Pan Tofu Coconut Curry Recipe

Step 1: Sauté the Veggies

Start by heating vegetable oil in a large sauté pan over medium-high heat. Toss in the chopped onion and bell pepper along with a pinch of salt and pepper. Cook until the onions start turning golden and slightly caramelized, about 4 to 5 minutes. This first step is key because it builds the foundation of flavor and adds a touch of sweetness and texture that makes your curry come alive.

Step 2: Add Aromatics and Spices

Next, stir in minced garlic and fresh ginger for that lively burst of fragrance. Sprinkle in the curry powder, turmeric, and cumin, stirring continuously for about 1 to 2 minutes. You’ll love how the spices begin to bloom and infuse the oil, releasing that enticing aroma that makes your kitchen smell unforgettable.

Step 3: Simmer the Sauce with Coconut Milk and Tomatoes

Turn the heat down to low and pour in the creamy coconut milk along with crushed tomatoes and tomato paste. Stir gently until everything blends into a rich, silky sauce. This combination marries the sweetness from the coconut and the tang from the tomatoes, creating an irresistible creaminess that will coat the tofu beautifully.

Step 4: Add Tofu and Cook

Carefully fold in the cubed firm tofu, ensuring the pieces are fully coated in that luscious curry sauce. Bring the pan to a boil, then reduce to a simmer and let it cook uncovered for about 5 minutes. This gentle simmer tenderizes the tofu and allows it to soak up the flavors, while the sauce thickens slightly.

Step 5: Finish with Spinach, Lime, and Cilantro

Finally, stir in the fresh baby spinach, lime zest, and lime juice until the spinach wilts down and everything melds perfectly. Taste and adjust the seasoning with salt and pepper as needed. Just before serving, sprinkle chopped cilantro on top for a fresh, herbaceous lift that rounds out this delicious curry experience.

How to Serve One Pan Tofu Coconut Curry Recipe

The image shows a close-up of a white pan filled with a creamy curry dish. The curry has a thick orange-yellow sauce with visible chunks of tofu and pieces of red bell pepper mixed throughout. There are also slices of onions and possibly mushrooms in the sauce, giving it texture and color variation. A wooden spoon is partially visible, immersed in the curry on the left side. The background is out of focus, but the pan is sitting on a stove with a white marbled surface beneath it. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To make this curry truly pop, fresh garnishes work wonders. Sprinkle some extra chopped cilantro or a few thin slices of fresh chili for heat if you like. A dollop of coconut yogurt or a light drizzle of lime juice can add brightness and creaminess to each serving, making every bite delightful.

Side Dishes

This dish shines when paired with simple, fluffy steamed rice, which soaks up the creamy sauce beautifully. You might also enjoy it with warm naan bread or quinoa for a wholesome twist. For a lighter side, a crisp cucumber salad with a tangy dressing complements the rich curry nicely, balancing the meal.

Creative Ways to Present

Serving this One Pan Tofu Coconut Curry Recipe in a rustic bowl garnished with vibrant greens and a lime wedge makes for a stunning meal. For a fun twist, try layering it over roasted vegetables or spiralized veggies instead of rice. It’s a feast for both the eyes and the palate that’s perfect for casual weeknights or welcoming guests.

Make Ahead and Storage

Storing Leftovers

You can store any leftover curry in an airtight container in the refrigerator for up to 3 days. The flavors often meld and deepen after resting overnight, making the next day’s meal even more delicious. Just be sure to cool it to room temperature before refrigerating.

Freezing

This curry freezes beautifully if you want to prep in advance or have meal options ready to go. Portion it into freezer-safe containers and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge to preserve its quality.

Reheating

Reheat the curry gently on the stove over low to medium heat, stirring occasionally to prevent sticking. You might want to add a splash of water or coconut milk if the sauce thickens too much. Microwaving is fine too—just cover and heat in short intervals, stirring in between.

FAQs

Can I use other types of tofu for this recipe?

Absolutely! Extra firm tofu is ideal because it holds its shape well, but you can also use firm tofu. Just be sure to press it well beforehand to remove excess moisture so it soaks up the curry sauce better.

Is this recipe spicy?

This particular recipe offers a gentle warmth from the curry powder and spices, but it is not aggressively spicy. You can always add more heat with chili flakes, fresh chili, or a dash of hot sauce to suit your taste.

Can I make this curry vegan?

Yes, this One Pan Tofu Coconut Curry Recipe is entirely plant-based and vegan-friendly by nature. Just double check that your curry powder and other ingredients don’t contain any animal derivatives if buying pre-made blends.

What can I substitute for coconut milk?

If you’re out of coconut milk, you could try using cashew cream or almond milk for a lighter alternative, but the richness and subtle sweetness won’t be quite the same. For the best creamy texture and authentic flavor, coconut milk is highly recommended.

Can I use frozen spinach instead of fresh?

While fresh baby spinach is preferred for its color and texture, frozen spinach works in a pinch. Just thaw and drain it well before adding to avoid excess liquid in your curry.

Final Thoughts

This One Pan Tofu Coconut Curry Recipe is the perfect blend of comfort and ease with big, bold flavors that make any weeknight feel special. It’s one of those dishes you’ll want to come back to again and again, whether you’re feeding family or treating yourself. I can’t wait for you to try it and enjoy every creamy, spiced bite!

One Pan Tofu Coconut Curry Recipe

Ingredients You’ll Need