Easy Vegan Coconut Curry Tofu Stir-Fry is dairy-free, gluten-free and lightened-up. It’s full of protein, vegetables and healthy fats, creating a complete, wholesome meal.
This shop has been compensated by Collective Bias, Inc. and its advertiser to create this Vegan Coconut Curry Tofu Stir-Fry. All opinions are mine alone.
Eating healthy sometimes requires a bit of creative planning to enjoy meals beyond simple salads, chicken and roasted fish. But that doesn’t meat eating healthy has to be difficult or boring. There’s plenty of options out there for creative, delicious recipes; regardless of dietary preferences. This Vegan Coconut Curry Tofu Stir-Fry recipe is dairy-free, meat-free (vegan at that) and gluten-free, yet full of texture, color and flavor.
While I enjoy a wide-range of food, including gluten-based recipes and desserts, I try to offset with healthier recipes like this tofu stir-fry. This helps me reach my New Years goals, with a bit of treats here and there. Little choices add up to big results in the long-run, which is why every diet choice, even small, is important.
Making this Vegan Coconut Curry Tofu Stir-Fry is quick and easy. Technically it can be made in one pot, if you do each step separately. Or you can get a few pots going at once and have this ready in about 20 minutes, making it perfect for a healthier weeknight meal. Start with cooking soba noodles. Be sure to look at the ingredients, as some brands contain wheat. Cook and rinse under cool water. This is critical as it stops the noodles from cooking and getting soggy (common with soba noodles).
The curry sauce includes coconut milk, cashew milk, agave syrup and curry powder. I used Silk Almond Cashewmilk Omega 3, which is dairy-free, lactose-free and a great way to get more plants in your diet. It’s ideal for making lightened-up recipes like this Vegan Coconut Curry Tofu Stir-Fry. This new Silk Almond & Cashew Dairy free milk with Flax is a delicious blend of almonds and cashews.
Once the coconut curry sauce it made, stir in seared tofu and edamame beans for a generous dose of plant-based protein. This wholesome, dairy-free, gluten-free and vegan stir-fry is a simple way to brighten up your healthy eating menu and reach your New Year’s goals.
More stir-fry recipes you may like:
Leave a comment below or star rating if you made this recipe or want to share your thoughts.
Are you following me on Pinterest, Instagram, Facebook, and Twitter? Also, sign up for our newsletter to get all our recipes and cooking tips.
Vegan Coconut Curry Tofu Stir-Fry
- 7 ounces soba noodles, uncooked (use rice noodles for gluten-free)
- 12 ounces shelled edamame beans
- 1 tablespoon coconut oil
- 1 (14-ounce package) firm tofu, drained
- 2 stalks green onion, sliced
- 1 teaspoon curry powder
- ½ cup coconut milk
- ¼ cup Silk Almond Cashewmilk
- ⅛ cup agave syrup
- 2 carrots, shredded
- ¼ cup chopped cashews
- Cook saba noodles according to package directions in lightly salted water. Drain and rinse under cold water immediately until cool to stop cooking, set aside.
- Boil edamame beans on medium-high for 5 minutes, or until done. Drain and set aside.
- Meanwhile: Cut tofu into ½-inch cubes. Heat coconut oil in a non-stick or stir-fry pan to medium-high heat, add tofu. Cook, rotating as needed until lightly browned, 7-10 minutes. Drain excess liquid and reduce heat to medium.
- Stir in green onions and curry powder, cook 1 minute. Stir in remaining ingredients and simmer 10 minutes, or until sauce is slightly thickened. Stir in cooked saba noodles and edamame beans and cook just until heated through. If desired, garnish with additional cashews before serving