I’ve been wanting to start including a few more plant based meals here on Ambitious Kitchen and this recipe is honestly the most perfect way to begin again. Nutritious brown rice cooked with coconut milk, colorful vegetables, a hint of curry, turmeric, cilantro, cranberries and then tossed with crispy Nasoya tofu. It’s such a cozy recipe, I know you’re going to fall in love!
Benefits of tofu
Tofu is such an easy, inexpensive plant based protein to incorporate into your meals, plus it’s incredibly nutritious. Tofu contains amino acids, calcium (making it wonderful for babies!), a plant source of iron and plenty of other vitamins and minerals. You can check out more of our tofu recipes here.
Ingredients you’ll need
This flavorful coconut curried brown rice is basically made with veggies, rice, tofu and tons of amazing warming spices. It’s the perfect mix of savory, a little sweet and fresh all in one bit. Here’s what you’ll need to make it:
- For the tofu marinade: you’ll toss together Nasoya Extra Firm Nasoya Tofu, olive oil, yellow curry powder, coconut sugar, garlic powder, cayenne pepper and salt & pepper.
- For the veggies: we’re using baby bella mushrooms, white onion, red bell pepper, carrots, peas and garlic.
- For the coconut rice: you’ll need jasmine brown rice, light coconut milk (from the can), water, yellow curry powder, ground turmeric, salt & pepper.
- To garnish: I love topping the rice with fresh cilantro and sweet dried cranberries, cherries, golden raisins or dates.
Can I use another grain?
Yes! I think this tofu brown rice would be delicious with white jasmine rice, quinoa or pearl couscous. Just note that white rice, quinoa or couscous will not need to cook as long as the brown rice listed; instead these usually only take about 20 minutes.
Customize this coconut curried brown rice
The great thing about this one pot curried coconut brown rice and tofu recipe is that it’s super easy to customize!
- Try adding other veggies like broccoli, cauliflower, brussels sprouts, spinach or even something unique like eggplant!
- Feel free to top with your fav hot sauce to add a kick of heat
- A scoop of Nasoya Kimchi would be delicious on top as well
- Add a fried egg for a fried rice vibe! This recipe is amazing the next day for breakfast.
How to make tofu crispy (and delicious)
The key to crispy tofu is to make sure that most of the water is squeezed out from your block. I like to use Nasoya Extra Firm Tofu, stays intact well and because it’s easy to work with and doesn’t retain as much water. Here’s how to make tofu extra crispy:
- Wrap your extra firm tofu block with a dish towel and place it on a plate
- Place a wooden cutting board on top
- Put something heavy on top of the cutting board like a pot of water, books, etc. so that the water begins to squeeze out into the towel. Press for at least 10 minutes.
Alternatively, you can also use a tofu press specifically designed for squeezing out tofu!
Storing & reheating tips
Store any leftover rice in an airtight container in the refrigerator for up to 5 days. The rice is delicious cold, but feel free to warm up a serving in the microwave until it’s nice and heated! That’s the way I like to serve it (with extra hot sauce, of course!)
Let’s talk Nasoya Plantspired Toss’ables
Lastly, I’m so excited to share another great product from Nasoya: their Plantspired Toss’ables! The Toss’ables are vegan, ready to eat tofu cubes that come already baked and seasoned with garlic & herb flavor (yum).
You can literally throw these flavorful tofu cubes into any dish — pastas, stir frys, burritos, you name it. I’m a big fan of these with grain bowls, and they’d be super easy to add to a rice dish like this one!
More one pot & one pan meals to try
I hope you love this delicious vegan curried coconut brown rice with tofu! If you make it, be sure to leave a comment & a rating so I know how you liked it. Enjoy, xo!
One Pot Vegan Coconut Curried Brown Rice with Tofu
Delicious, savory coconut curried brown rice made with warming spices, crispy tofu, tons of veggies and a creamy coconut rice. This easy one pot meal is the perfect plant based cozy dinner or lunch for colder months!
- For the tofu:
- 1 package Nasoya Extra Firm Tofu, drained and cut into 1 inch cubes
- 1/2 tablespoon olive oil, plus more for cooking
- 1 teaspoon yellow curry powder
- 1/2 teaspoon coconut sugar
- ½ teaspoon garlic powder
- pinch of cayenne pepper (1/8 teaspoon)
- ¼ teaspoon salt
- Freshly ground black pepper
- For the veggies:
- ½ tablespoon olive oil
- 3 cloves garlic, minced
- 8 ounces sliced baby bella mushrooms
- 1 white onion, diced
- 1 red bell pepper, diced
- 2 large carrots, sliced
- For the rice:
- 2 cups jasmine brown rice
- 1 can (15 oz) light coconut milk
- 2 cups water
- 1 cup frozen peas
- 1 tablespoon yellow curry powder
- 1/2 teaspoon ground turmeric
- 3/4 teaspoon salt, plus more to taste
- Freshly ground black pepper
- To garnish:
- ½ cup diced fresh cilantro
- ½ cup dried cranberries (or sub golden raisins, dried cherries or chopped dates)
In a medium bowl, mix together the ingredients for the tofu marinade: olive oil, curry powder, coconut sugar, garlic powder, cayenne, salt and pepper. Add tofu cubes and toss with the marinade. Let sit while you chop all your veggies, or place the tofu in the fridge for up to 24 hours.
When tofu is done marinating, add 1 tablespoon of olive oil to a large pot and place over medium high heat. Once oil is hot, add in tofu and cook for 3-6 minutes until tofu begins to brown and crisp up. Slowly stir tofu so that it browns on all sides as best you can. Once tofu is done browning, transfer to a plate and set aside.
In the same large pot, place over medium heat and add ½ tablespoon olive oil, plus garlic, mushrooms, onion, bell pepper and carrots. Saute for 5 minutes until mushrooms and onions begin to cook down.
Next add in brown rice, coconut milk, water, peas, yellow curry powder, turmeric, salt, pepper. Bring mixture to a light boil, then cover, reduce heat to low and cook for 40-45 minutes, then remove from heat and let sit for 10 minutes before fluffing rice with a fork.
Carefully fold in the tofu, dried cranberries and cilantro. Serves 6.
Feel free to use white jasmine rice, quinoa or pearl couscous in place of the brown rice. Just note that white rice, quinoa or couscous will not need to cook as long as the brown rice listed; instead these usually only take about 20 minutes.
To store: store any leftover rice in an airtight container in the refrigerator for up to 5 days. The rice is delicious cold, but feel free to warm up a serving in the microwave until it’s nice and heated.
This post is in partnership with Nasoya Tofu. All text and opinions are my own.