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Sweet Pepper Curry with Tofu

What you need: 

2 tablespoons olive oil
1 (16 ounce) package firm tofu
1 yellow bell pepper, chopped
1 tablespoon ginger, minced
2 teaspoons curry powder
1/4 teaspoon ground allspice
1 teaspoon crushed red pepper
2 tablespoons soy sauce
1 1/2 tablespoons brown sugar
1/4 teaspoon salt
1 (15 ounce) can light coconut milk
1 tablespoon fresh lime juice
fresh cilantro, chopped
rice, to serve

What you do: 

1. In a large saucepan over medium to medium-high heat, saute tofu until lightly browned. Add bell pepper and ginger. Saute 5 minutes more.
2. Add curry powder, pepper flakes, and allspice. Saute 2 minutes.
3. Stir in soy sauce, brown sugar, and salt; stir in coconut milk. Gently simmer, uncovered, for 15 minutes.
4. Serve over white rice, and add cilantro and lime juice at end.

Preparation Time: 
30 minutes
Cooking Time: 
Recipe Category: 


YUM! Didn't use any allspice or cilantro and served it with brown rice. Awesome.


I can't wait to try this!! I had curry tofu at whole foods and have been looking for a recipe since!
Also the whole foods version had raisons and sliced almonds for anyone that wants to try that!!


I made this last night, and I have to say - it was wonderful!  I substituted chick peas for tofu and added a little extra ginger and curry powder.  Very quick dinner!  Thanks for the great recipe!


Really good recipe.  I made it as is except I omitted the lime juice & cilantro because I didn't have any around.  Next time I make this, I will try to add them because I'm sure they are great additions to this dish.  I was suprised how quick and easy this was to make.  It had just the right amount of kick and sweetness to it.  Will definitely make again. 


I made this for dinner a few nights ago and it was absolutely delicious. I particularly liked how creamy the sauce was. I didn't really deviate at all from the original recipe except that I used green peppers (its what we had from our garden) and put it over basmati rice.
Next time I think I'm going to put the peppers in a bit later because they got a bit squishy towards the end there. Still tasted great, but I'd like them a little crisper next time.
I have only just started dipping my toes into the waters of cooking for myself, and I'm not a vegetarian or a vegan, but this recipe was so simple and delicious that it is inspiring me both to cook more and to seriously think about cutting animal products out of my diet.  :)


Made this for dinner tonight.  I used chickpeas instead of tofu as I didn't have tofu and didn't feel like hauling my lazy butt to the store.  It's really yummy!  A little sweeter than I would've liked, but I'll cut the sugar in have the next time.  I didn't have allspice or cilantro, but it's really good anyway.  The lime juice did seem to add something to it.

Yum yum!


::)I forgot to add that the couple of times I have made this, I have sort of 1 1/2'd it (not quite doubled) I used about 1/3-1/2 of a red pepper (instead of yellow) and I added a peeled, chopped yellow squash. I wasn't sure about the coconut milk but have been using "Grace" brand leche de coco in a 14 oz can. I also just sprinkled in some cayenne pepper, I was afraid of it being too spicy. Also, there is soooooo much liquid that I drain the veggies & tofu in a colander before serving them over brown rice. Great recipe!


Oh, my God, this was soooo good-thank you so much, can't wait to make it again!


This recipe is great! It's very flavorful, though i mostly just adjusted the spice ratios as I went. It's a good mix of sweet and spicy. I would be careful how much coconut milk you use, because I doubled the recipe but still only needed one can. Also, I prefer my peppers crispy, so I added them almost at the end. The last time i made this i added other veggies. I've got mangos in mind for next time. Good work fleshmechanic!


ooh, I'm so glad you liked it. I'm gonna make it again tonight and post a picture. It looks like you left out the cilantro though. That's one of my favorite parts.

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