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Tofu and Summer Vegetable Curry

Tofu and Summer Vegetable Curry

This quick vegetarian curry from Heidi Swanson, the vegetarian cookbook author and blogger behind 101 Cookbooks, is a great way to use a CSA’s bounty of eggplant and summer squash. Feel free to change that lineup depending on your haul. You can eat the curry as is, or ladle it over cooked noodles or rice to add some heft.


  • 4 Tbsp. virgin coconut oil or extra-virgin olive oil, divided
  • 1 14-oz. package firm or extra-firm tofu, patted dry, cut into ½" cubes
  • 2 medium onions, coarsely chopped
  • 2 large zucchini, cut into ½" pieces
  • 1 large or 2 small Japanese eggplant, cut into ½" pieces
  • 8 oz. green beans, trimmed, cut into 1" pieces
  • 1 13.5-oz. can unsweetened coconut milk
  • Lime wedges, cilantro leaves with tender stems, and coarsely chopped salted, roasted peanuts (for serving)

Recipe Preparation

  • Heat 2 Tbsp. oil in a large skillet, preferably nonstick, over medium-high. Add tofu in a single layer and cook, turning over once, until cooked sides are golden brown, about 4 minutes. Transfer to paper towels to drain. Season with kosher salt.

  • Heat remaining 2 Tbsp. oil in a large pot or high-sided skillet over medium-high. Add onions and a generous pinch of salt and stir to coat. Cook, stirring often, until softened, about 4 minutes. Stir in curry paste and cook, stirring often, until darkened in color, about 2 minutes. Add zucchini, eggplant, and green beans and cook, tossing to coat, until vegetables are softened and starting to brown in spots, 5–7 minutes. Pour in coconut milk and ½ cup water and bring to a simmer.

  • Add tofu to pot and stir gently to combine. Cook until warmed through, about 3 minutes. Season with more salt if needed.

  • Divide curry among bowls and add a generous squeeze of lime juice to each. Top with cilantro and peanuts.

Reviews SectionThis recipe is so good ! I made little changes, I used only coconut milk and no water. added some curry powder and paprika. Don’t hesitate to add good amount of salt. Also tried to roll this in flat bread and this was even better than just dish it self.EccotoTbilisi , Georgia08/09/20Echo many others here. Becomes quite bland unless you change the recipe. I would not add any water, just the coconut milk. I also added a lot of fish sauce to salt it up instead of adding salt.Very low mess, low effort meal though which is nice.AnonymousSan Diego06/19/20I love this recipe and 101 cookbooks and this is my go to curry recipe. If you think this doesn’t have enough flavor, I strongly suggest you adjust the salt. This recipe has plenty of flavor but you need salt to make sing. No need for more aromatics, just taste, add salt, taste, add salt, until you get it right.AnonymousPortland, OR06/04/20So I made this and tried to add more flavor as commenters suggested. I added a couple cloves of garlic, basil, and extra curry paste but unfortunately, it still fell short for my taste. Definitely needed more spice. Perhaps I should've used a different brand of curry paste (I used the thai type you can get at whole foods).AnonymousNashville, TN11/04/19Out turned out pink in color and looks like barf :(It does taste good - but the color throws us off. Lime is definitely required.alextorontoToronto09/26/19This recipe is lacking MAJOR flavor! Usually BonAppetit is better. Also, curries no matter for what season demand lots of can't call a dish a curry dish if you only flavor it with a processed curry paste. But with some added garlic (approx 2-3 bulbs depending on like), black pepper, cumin, garam masala, curry powder, pureed Serrano or other hot pepper of your choice...the recipe is basically a building block for a summer curry.AnonymousPittsburgh, Pa09/24/19Followed this recipe as is plus a jalapeno for extra spice and loved how easy and flavorful this recipe was! I will definitely use this as my go to curry recipe from now on. I will also try this with chicken next time to mix it up.stephlifebeauty7488Washington, DC09/24/19Delicious! this goes into the rotation.mcmargy10801Arizona09/07/19This was super bland. I used an entire jar of Thai brand red curry paste, and it basically didn’t have any flavor at all. I ended up adding chili sauce to my bowl for something, but then it was only heat and not so much flavor. Lime is a must. I also needed to cook the tofu for longer than indicated, as well as simmered the veggies for longer because they weren’t quite done after the listed time. Maybe it was bad curry paste?Celina WillDenver, CO09/07/19I thought this was excellent. I used thai red curry paste, and I also found it took alittle longer than the recipe called for to brown the tofu and simmer the veggies. DELICIOUS ! Loved the eggplant.cschmidt1120phoenxi09/06/19I used Thai red curry and the recipe was exploding with flavor! I'm not a fan of coconut so I subbed creme fraiche and it worked out fine. Added potatoes for heft. Will be dividing into containers for the freezer for on the go lunches throughout the year.As is this recipe is super unflavorful and unsatisfying. Needs major doctoring to make it have any flavor.So fabulous I made it two weeks in a row. Masaman curry paste instead of red. Found lower-fat coconut milk worked fine. Very adaptable recipe, will try again with shrimp or chicken, but really appreciate having this vegetarian version.I enjoyed this recipe. However I used a Malaysian red curry paste and I thought it could have used a bit more spice. I will try with a Thai red curry paste and see if it ups the kick. Definitely needs the lime juice or it will not be bright enough. I used basil which was good but next time I will try with cilantro.SO good! I didn't have curry paste, so forged ahead using curry powder, ginger, garlic, and chili paste to replicate those flavors. Garlic is a must-add regardless. To lighten things up a bit, I used that thinner, lower-fat coconut milk that comes in a carton (instead of the creamier canned stuff) and just simmered for a bit longer to thicken it up. Would make it this way again!britchey4832California08/27/19I should have read the other reviews to improve this recipe. I added more red curry as well. I would use chicken or fish next time and stock instead of water. I also made the mistake of using low-fat coconut milk. Do Do It! Go with full fat.AnonymousNew Jersey08/24/19This is a true home run of a recipe. Didn't stray from the recipe too much except added more red curry paste and simmered curry longer while I waited for brown rice to cook. This is a perfect way to save some summer vegetables and transport them to bright and cozy comfort. I will say, don't sleep on adding some lime to this every time. It is a game changer!AnonymousBoston, MA08/18/19great recipe, with some tweaks:- subbed in thinly sliced boneless skinless chicken thighs for the tofu- skipped the water for a richer broth, since the eggplant and zucchini are quite watery- added about a teaspoon of honey to round out the flavors, and some red chili flakes for a kick of spice- served on jasmine rice, topped with basil instead of cilantroghewettWorcester, MA08/14/19

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