Easy Turmeric Tofu full of warming spices and creamy coconut milk served with a fresh cucumber mint salad.
This Creamy Turmeric Tofu is a comforting dish flavored with ginger, garlic, curry powder, and turmeric with rich coconut milk and served with a fresh, crisp cucumber mint salad.
This flavorful tofu dish features a blend of spices and aromatics, including fresh ginger and garlic, turmeric, and curry powder. It’s made extra creamy with the addition of full-fat coconut milk.
The Turmeric Tofu is paired with a crispy, bright, and fresh cucumber mint salad, containing cucumber, fresh mint, rice vinegar, salt, and a bit of sugar.
I recommend serving this Creamy Turmeric Tofu over rice or your favorite rice noodle!
How to make Creamy Turmeric Tofu:
- In a large mixing bowl, toss together all cucumber salad ingredients until combined. Store in airtight container and refrigerate.
- In a large mixing bowl, toss tofu in cornstarch, pinch of kosher salt, and few turns of black pepper. Heat 1 tbsp oil in a large skillet over medium-high heat. Add tofu to skillet in a single layer, dividing into batches if needed. Cook until golden brown on either side, about 4-5 minutes. Remove cooked tofu from skillet and set aside.
- Heat remaining ½ oil in the same skillet over medium-high heat. Add onion and cook for 2-3 minutes until soft and translucent. Stir in ginger, garlic, curry powder, turmeric, and few turns of black pepper. Saute for 1-2 minutes, stirring constantly to prevent burning. Pour in coconut milk and bring to a simmer. Stir in cooked tofu. Remove from heat and season with salt. Finish with a squeeze of lime juice.
- Serve turmeric tofu over rice and top with cucumber mint salad and fresh cilantro.
Why you’ll love this Creamy Turmeric Tofu:
- Easy and simple to make. This recipe is easy to follow and requires less than 45 min to make.
- 100% plant-based, but easily adaptable. This dish is vegan and vegetarian-friendly, but can be customizable if you’re a fan of meat. I recommend subbing the tofu for some cooked shredded or cut chicken.
- Full of flavor, from warming spices, aromatics, creamy coconut milk, fresh cucumber and mint, and rice vinegar.
Frequently asked questions:
Is this recipe freezer-friendly?
Yes, aside from the cucumber salad. Cool the turmeric tofu until no longer piping hot then transfer to an airtight container. Freeze for up to 1-2 months. When ready to eat, thaw in the fridge overnight and heat on stovetop until warm.
Can I sub the tofu for another protein?
Definitely! If you want to keep it vegan, sub with tempeh, chickpeas, or your favorite vegan chicken. If you’re wanting meat, I recommend cut, cooked chicken breast or thigh.
If you’re looking for more yummy curry recipes, you’ll also love this Thai Red Curry Noodle Soup, this Thai Yellow Curry with Tofu, and this Vegan Butternut Squash & Chickpea Coconut Curry.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Easy Turmeric Tofu full of warming spices and creamy coconut milk served with a fresh cucumber mint salad.
- 1 english cucumber, thinly sliced
- ¼ cup fresh mint sprigs
- â…“ cup rice vinegar
- 1 tsp kosher salt
- ½ tsp granulated sugar
- 1-14 oz. block extra-firm tofu, drained and pressed
- 1 tbsp corn starch
- 1 ½ tbsp oil, divided
- ½ medium yellow onion, sliced
- 1-inch thumb ginger, peeled and minced
- 3-4 cloves garlic, minced
- 1 ½ tsp curry powder
- ¼ tsp ground turmeric
- 1 ½ cups full-fat coconut milk
- 1 ¼ tsp kosher salt
- Freshly cracked black pepper, to taste
- Fresh lime
- Cooked white or brown rice, for serving
- Fresh cilantro, for serving
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In a large mixing bowl, toss together all cucumber salad ingredients until combined. Store in airtight container and refrigerate.Â
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In a large mixing bowl, toss tofu in cornstarch, pinch of kosher salt, and few turns of black pepper. Heat 1 tbsp oil in a large skillet over medium-high heat. Add tofu to skillet in a single layer, dividing into batches if needed. Cook until golden brown on either side, about 4-5 minutes. Remove cooked tofu from skillet and set aside.
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Heat remaining ½ oil in the same skillet over medium-high heat. Add onion and cook for 2-3 minutes until soft and translucent. Stir in ginger, garlic, curry powder, turmeric, and few turns of black pepper. Saute for 1-2 minutes, stirring constantly to prevent burning. Pour in coconut milk and bring to a simmer. Stir in cooked tofu. Remove from heat and season with salt. Finish with a squeeze of lime juice.
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Serve turmeric tofu over rice and top with cucumber mint salad and fresh cilantro.
