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+ servings

Curry Tofu Rice

Prep Time 20 mins
Cook Time 45 mins
Servings 4 people


  • 1 package (454 grams) firm tofu
  • 1 tbsp olive oil
  • 1 ½ tbsp curry powder
  • 1 clove fresh garlic, minced
  • tsp cayenne powder
  • 2 cups sliced white mushrooms
  • ½ white onion chopped
  • ½ red onion chopped
  • tsp freshly ground black pepper
  • ½ tsp coconut sugar
  • ½ tsp turmeric
  • 350 ml coconut milk
  • 2 cups rice
  • 2 cups water
  • ¾ tsp salt
  • 1 tsp cilantro or parsley for garnish


  • In a medium bowl, mix together the ingredients for the tofu marinade: olive oil, ½ tbsp of curry powder, coconut sugar, cayenne, and a pinch of salt and pepper. Add tofu cubes and toss with the marinade. Let sit for at least 10 mins. For more flavour, let sit overnight in the fridge.
  • 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 the tofu and cook for 3-6 minutes until it browns and becomes crisp. Slowly stir the tofu so that it browns on all sides. When the 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, minced garlic, sliced mushrooms, and chopped onion. Saute for 5 minutes.
  • Add in the rice, coconut milk, water, remainder of curry powder (1 tbsp), turmeric, and a pinch of salt and pepper. Bring mixture to a light boil, cover, reduce heat to low and cook for 40-45 minutes. Remove from heat and let sit for 10 minutes before fluffing rice with a fork.
  • Add the tofu mixture and stir gently. Garnish with cilantro or parsley.
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