Tropical pineapple and coconut curry with tofu

Tropical pineapple and coconut curry with tofu: a creamy curry with tofu, pineapple, pepper, coconut milk and rice – sweet, spiced and on the table fast.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 460 kcal per serving
• Protein: 22 g
• Fat: 20 g
• Carbs: 45 g

Ingredients

• 200 g tofu
• 200 g pineapple
• 1 spring onion
• 300 ml coconut milk
• 2 tbsp curry paste (vegan)
• 1 tbsp peanuts
• 120 g rice
• 1 pepper
• 1 tbsp soy sauce

Method

You’ll need: frying pan · saucepan · chopping board · knife · ladle

1. Cook the rice in lightly salted water according to the packet instructions.
2. Pat the tofu dry, cut it into cubes and mix it with the soy sauce. Chop the pepper, pineapple and spring onion into small pieces.
3. Heat a little olive oil or avocado oil in a deep frying pan and fry the tofu until golden brown all over. Then take it out of the pan for a moment.
4. Toast the curry paste briefly in the same pan and deglaze with the coconut milk. Add the pepper and pineapple and simmer everything gently for 8–10 min.
5. Return the tofu to the sauce and fold in the spring onion. Warm through briefly so everything comes together.
6. Serve the curry with the rice and sprinkle with the peanuts.

Good to know

This curry is warm, creamy and has that lovely contrast of gentle sweetness and pleasant spice. A meal like this feels easy and still makes a real impression.

Swaps

Tofu → tempeh (more fibre, a little stronger in flavour); rice → brown rice (more fibre and minerals); peanuts → cashews or almonds (different minerals and unsaturated fats, depending on your choice); soy sauce → tamari (a gluten-free alternative with a similar flavour)

Allergens

Contains soya, peanuts and, depending on the curry paste, other allergens; use less curry paste for children, and during pregnancy make sure the ingredients are fresh and the coconut milk is pasteurised. Contains: gluten (soy sauce).

Dairy-free recipes