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Easy vegan pineapple tofu curry
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5 from 10 votes

Easy Vegan Pineapple Tofu Curry

This Easy Vegan Pineapple Tofu Curry is so flavorful, with the perfect balance of sweet and savory. It's tastier and healthier than takeout, so you can feel good about what you put on the table!
Prep Time5 minutes
Cook Time30 minutes
press tofu15 minutes
Course: Main Course
Keyword: Easy, pineapple curry, Vegan
Servings: 4
Calories: 232kcal
Author: Crystal Yentzen

Ingredients

  • 14 oz tofu extra firm
  • 14 oz coconut milk canned
  • 1 cup red bell pepper thinly sliced
  • 1 cup orange bell pepper thinly sliced
  • ½ yellow onion chopped
  • 3 cloves garlic
  • 1 tbsp ginger minced
  • 1 ½ tablespoon curry powder yellow
  • 3 tablespoon coconut aminos
  • ½ cup pineapple juice
  • 1 cup pineapple chunks fresh or canned
  • 2 tablespoon rice vinegar
  • ½ teaspoon salt
  • ¼ teaspoon cayenne powder optional
  • 2 tablespoon coconut oil refined, or cooking oil of choice

Instructions

  • Prepare Coconut Rice or rice of choice according to package directions.
  • Prepare Crispy Pan Seared Tofu cubes.
  • Heat coconut oil in a large saucepan over medium heat.
  • Add onion and saute for 5 minutes or until translucent.
  • Add ginger and garlic. Then saute for one additional minute or until fragrant.
  • Add coconut milk, coconut aminos, pineapple juice, rice vinegar, bell peppers, curry powder, salt, and cayenne. Simmer for 10 minutes or until bell peppers are tender.
  • Add tofu cubes and pineapple chunks and simmer for an additional 5-10 minutes.
  • Remove from heat and serve over rice. Garnish with cilantro and limes.
  • Happy eating!

Notes

Store Leftover curry in a sealed container in the refrigerator for up to 3 days. 

Nutrition

Calories: 232kcal | Carbohydrates: 22g | Protein: 11g | Fat: 12g | Saturated Fat: 6g | Sodium: 555mg | Potassium: 306mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2380IU | Vitamin C: 120mg | Calcium: 157mg | Iron: 2mg