Vibrant-Green Broccoli Curry

Prep Time:
15 mins
Total Time:
25 mins

This plant-based power bowl is an excellent source of calcium, thanks to the additions of tofu and broccoli—and it comes together in just 25 minutes. A handful of chopped cilantro and lime-pickled chile peppers lend zip and brightness to the creamy coconut-based broth. Serve with brown rice, and you have a nourishing dinner your family will request over and again.


  • 14 ounces extra-firm tofu, cut into bite-size cubes

  • 2 tablespoons vegetable oil

  • 1 tablespoon tamari

  • 3 Thai bird chiles

  • Juice of 1 lime

  • 2 tablespoons minced fresh ginger

  • 2 tablespoons minced shallot

  • 2 tablespoons cilantro stems

  • Salt and pepper

  • 2 tablespoons green curry paste

  • 1 (13.5-ounce) can light coconut milk

  • 6 cups broccoli florets (from about 2 heads)


  1. Preheat broiler. Drain tofu on paper towels for 10 minutes and pat dry. On a foil-lined baking sheet, toss tofu with 1 tablespoon vegetable oil and tamari. Broil, turning once, until golden, 6 to 8 minutes.

  2. Place chiles in a small bowl and cover with lime juice to pickle them. Heat remaining 1 tablespoon oil in a pot over medium. Add ginger, shallot, cilantro stems and a pinch of salt. Cook, stirring, about 2 minutes. Add green curry paste and cook 1 minute more. Add coconut milk and 1/2 cup water; season with salt and pepper.

  3. Bring to a boil, then reduce heat and add broccoli florets. Simmer, partially covered, until florets are tender, about 3 minutes. Add tofu, season with salt and pepper to taste, and serve with brown rice, cilantro leaves, and reserved pickled chiles.

    vibrant-green broccoli curry with tofu
    Frank Frances
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