Vegan Pineapple Tofu Curry with Coconut Milk

January calls for cozy, comforting dinners, and this vegan pineapple tofu curry fits the bill perfectly. Warm, saucy, and vibrant, it balances sweet pineapple with spicy red curry and creamy coconut for a bowl that feels indulgent without being heavy. It’s an easy weeknight meal that comes together quickly: bake the tofu until it’s crispy (no frying required), sauté and steam the vegetables and pineapple, whisk together a simple curry sauce, and combine everything in one skillet. Serve over rice or noodles for a satisfying plant-based dinner.

The interplay of sweet pineapple and bold red curry paste is the highlight here. Red curry paste brings heat and aromatic depth; the pineapple’s sweetness softens the spice and brightens the overall flavor. If you prefer milder food, reduce the amount of curry paste to suit your taste. This dish is versatile: swap vegetables, use fresh or canned pineapple, and adjust the sweetness or saltiness to your liking.

This recipe yields a thinner, broth-style Thai curry that soaks into rice and noodles. If you prefer a thicker sauce, a small slurry of cornstarch and water stirred in at the end will thicken it nicely. I personally love the lighter, spoonable broth-style sauce because it lets every bite carry a little of that rich, tangy, spicy coconut flavor.

Vegan Pineapple Tofu Curry

Sweet and spicy vegan curry made with baked crispy tofu, sautéed vegetables and pineapple in a creamy coconut-red curry sauce.

Course
Main Course

Prep Time
15 mins

Cook Time
30 mins

Total Time
45 mins

Servings
4

Calories
362

Author
Lauren Hartmann

Ingredients

1 Block (15 oz) Extra-firm tofu, pressed
2 Tablespoons + 2 teaspoons Olive oil or peanut oil, divided
1 teaspoon Salt
2 Large Carrots, chopped
6 Ounces Fresh green beans or haricot verts
1 1/2 Cups Pineapple, diced
2 Tablespoons Soy sauce, divided
2 Tablespoons Thai red curry paste (ensure vegan)
3/4 Cup Coconut cream or full-fat coconut milk
3/4 Cup Vegetable broth
1 Tablespoon Coconut sugar or agave syrup
1 Tablespoon Lime juice
Fresh cilantro for topping

Instructions

Preheat the oven to 400°F (200°C).
Cut the pressed tofu into bite-sized cubes. If you need guidance on pressing tofu, follow a trusted tofu pressing method to remove excess moisture.
Toss the tofu cubes with 1 tablespoon of oil and the salt until evenly coated. Spread in a single layer on a baking sheet and bake for 15 minutes. Flip the pieces and bake another 10–15 minutes, or until golden brown and crispy.
While the tofu bakes, heat 1 tablespoon of oil in a large nonstick skillet or wok over medium-high heat. Add the carrots and green beans and sauté for about 5 minutes. Add 1 tablespoon soy sauce and toss to coat.
Reduce the heat to medium-low, cover the pan, and let the vegetables steam for 10–15 minutes, or until tender when pierced with a fork.
Remove the lid, add the diced pineapple, and sauté for about 5 minutes. Once caramelized slightly and warmed through, transfer the vegetables and pineapple to a bowl and set aside.
In the same skillet, heat the remaining 2 teaspoons of oil over medium-high heat. Add the red curry paste and sauté for 2–3 minutes to bloom the spices and deepen the flavor.
Stir in the coconut cream (or coconut milk), vegetable broth, coconut sugar (or agave), and lime juice. Whisk to combine and bring the mixture to a gentle simmer.
Reduce the heat to medium-low and simmer for 5–7 minutes to meld the flavors. Taste and adjust seasoning—add more curry paste to increase heat, or a touch more sugar for sweetness.
Add the baked tofu, vegetables, and pineapple back into the skillet with the curry sauce. Toss gently and cook for 3–5 minutes to warm everything through and coat with sauce. Serve over rice or noodles and finish with fresh cilantro.

Notes

This curry is intentionally on the brothy side, which lets rice or noodles soak up the sauce. To thicken, whisk 1 teaspoon cornstarch with 1 teaspoon water and stir into the simmering curry until it reaches the desired consistency. Check your red curry paste to ensure it’s vegan—some brands include fish ingredients—and adjust the spice level to taste.

Nutrition