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
Ingredients for Vegan Coconut Curried Brown Rice With Tofu Recipe
As required For the tofu
0.17 inch 1 package nasoya extra firm tofu, drained and cut into cubes
0.08 tablespoon Olive oil, plus more for cooking
0.17 teaspoon Yellow curry powder
0.08 teaspoon Coconut sugar
0.08 teaspoon Garlic powder
pinch Pinch of cayenne pepper
1/25 teaspoon Salt
None Freshly ground black pepper
As required For the veggies
0.08 tablespoon Olive oil
1/2 Cloves garlic, minced
1.33 ounce Sliced baby bella mushrooms
0.17 White onion, diced
0.17 Red bell pepper, diced
0.33 Large carrots, sliced
As required For the rice
0.33 cup Jasmine brown rice
0.17 can Light coconut milk
0.33 cup Water
0.17 cup Frozen peas
0.17 tablespoon Yellow curry powder
0.08 teaspoon Ground turmeric
0.13 teaspoon Salt, plus more to taste
As required To garnish
0.08 cup Diced fresh cilantro
0.08 cup Dried cranberries
Nutrition value
452
calories per serving
4 g Fat9 g Protein92 g Carbs8 g FiberOther
Current Totals
Fat
4g
Protein
9g
Carbs
92g
Fiber
8g
MacroNutrients
Carbs
92g
Protein
9g
Fiber
8g
Fats
Fat
4g
Vitamins & Minerals
Calcium
72mg
Iron
6mg
Vitamin A
1467mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
2mg
Vitamin B6
< 1mg
Vitamin B9
60mcg
Vitamin B12
< 1mcg
Vitamin C
53mg
Vitamin E
1mg
Copper
< 1mcg
Magnesium
137mg
Manganese
2mg
Phosphorus
179mg
Selenium
2mcg
Zinc
2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment