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White bowl with white rice, broccoli, and red chilli slices in a green sauce.
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Easy Broccoli Baked Tofu Curry

This simple green curry with baked tofu and broccoli makes a great plant-based dinner that you can easily make ahead of time.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Eloïse

Ingredients
 

For the tofu

  • 14 oz (400 g) extra-firm tofu
  • 1 tablespoon vegetable oil
  • 2 tablespoons tamari or gluten-free dark soy sauce

For the curry

  • 1 cup (200 g) jasmine rice
  • 1 (650 g) large broccoli
  • 1 tablespoons vegetable oil
  • 3-4 tablespoons green curry paste
  • 14 oz (400 ml) canned coconut milk
  • ½ cup (120 ml) vegetable broth optional, see notes
  • ½ lime
  • 1 teaspoon coconut sugar or light brown cane sugar

For serving (optional)

  • 1 mild red chili
  • Thai basil

Instructions
 

  • Oven: Preheat the oven to 400°F (200°C).
  • Tofu: Cut the tofu into cubes. Drizzle with vegetable oil and tamari and toss until coated. Place the cubes on a parchment-lined baking sheet, leaving a little bit of space between the tofu cubes. Bake for 20-22 minutes.
  • Rice: Cook the jasmine rice according to package directions.
  • Broccoli: Wash the broccoli head and separate it into florets. Cut off the thick fibrous outer layer of the broccoli trunk and cut it into small cubes.
  • Sauté: Heat a large pot or skillet with vegetable oil. Add in the curry paste and sauté for a minute to help the aromas develop. Then, add a splash of water. Add in the broccoli and sauté over medium-high heat for 3 minutes.
  • Simmer: Pour in the coconut milk and vegetable broth (if using). Cover with a lid and simmer for 15 minutes over medium heat.
  • Finish the curry: Stir in the baked tofu. Finish it off with lime juice and coconut sugar. Adjust seasoning with salt if needed.
  • Serve over rice. Optionally top with a sliced red chili and Thaï basil.

Notes

Add vegetable broth to stretch the sauce. I know it's not the most traditional way to make curries, but 1 can of coconut milk just doesn't yield enough sauce in my opinion. This is also great for meal prep as some of the sauce always gets soaked up by the other ingredients.

Nutrition

Calories: 547kcal | Carbohydrates: 50g | Protein: 14g | Fat: 34g | Saturated Fat: 23g | Fiber: 4g | Sugar: 7g
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