Gentle Coconut Curry Tofu & Roasted Vegetable Rice Bowl

This Gentle Coconut Curry Tofu & Roasted Vegetable Rice Bowl is comfort food in its softest, most soothing form. Golden roasted sweet potato, broccoli, and carrots are piled onto fluffy steamed rice alongside crisp-edged pan-seared tofu, then gently blanketed in a creamy coconut milk sauce infused with fresh ginger and garlic. There's no chili, vinegar, or sharp acidity here—just warm, mellow spice from turmeric and curry powder that makes this dish ideal for sensitive stomachs, little ones, or anyone craving a calming, nourishing meal. Entirely plant-based, this bowl delivers complete protein from tofu and rice, fiber and beta-carotene from the roasted vegetables, and healthy fats from the coconut milk, all without a trace of dairy, eggs, or animal products. It's naturally dairy-free and easily made gluten-free with tamari instead of soy sauce. Perfect for meal prep, this curry keeps beautifully in the fridge and makes weeknight dinners feel like a warm hug in a bowl.

Ingredients

• 14 ozextra-firm tofu, pressed and cubed
• 2 cupssweet potato, peeled and cubed
• 2 cupscarrots, sliced into coins
• 2 cupsbroccoli florets
• 3 tbspolive oil, divided
• 1 tspsalt, divided, plus more to taste
• 3 clovesgarlic, minced
• 1 tbspfresh ginger, minced
• 0.5 cupyellow onion, finely chopped
• 1.5 tbspMild curry powder
• 0.5 tspground turmeric
• 1 can (13.5 oz)full-fat coconut milk
• 0.5 cupvegetable broth, low-sodium
• 1 tspmaple syrup
• 1 tbspcornstarch, mixed with 2 tbsp water, for thickening
• 2 cupsjasmine rice, uncooked
• 2 tbspfresh cilantro, chopped, for garnish, optional
• 2 stalksGreen onion, sliced, for garnish

Method

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, toss the sweet potato, carrots, and broccoli with 2 tablespoons olive oil and 1/2 teaspoon salt until evenly coated.
3. Spread the vegetables in a single layer on the baking sheet and roast until tender and lightly caramelized, stirring once halfway through. 25:00
4. While the vegetables roast, rinse the jasmine rice and cook according to package directions in a medium pot with lid. 18:00
5. Pat the pressed tofu cubes dry. Heat the remaining 1 tablespoon olive oil in a non-stick skillet over medium-high heat.
6. Add the tofu cubes to the skillet and sear on all sides until golden and crisp, about 8-10 minutes. Season with a pinch of salt and set aside. 9:00
7. In the same skillet, reduce heat to medium and add the chopped onion, garlic, and ginger. Sauté until fragrant and softened. 3:00
8. Stir in the curry powder and turmeric, cooking for 30 seconds until aromatic. 0:30
9. Pour in the coconut milk, vegetable broth, and maple syrup. Stir well and bring to a gentle simmer. 5:00
10. In a small bowl, whisk the cornstarch with water, then stir into the simmering sauce. Cook until slightly thickened, about 2 minutes. Season with remaining salt to taste. 2:00
11. Return the seared tofu to the skillet and gently fold into the sauce to warm through. 1:30
12. Divide the steamed rice among bowls. Top with roasted vegetables and the coconut curry tofu, spooning extra sauce over each bowl.
13. Garnish with chopped cilantro and sliced green onion before serving.