Coconut Tofu Curry

I’m finally getting more comfortable with curries, where I can just cook and invent and adjust without following a recipe.

I can do this for Italian and British cooking, since that’s what I grew up with, but expanding my repertoire is wonderful too.

For this take on Thai curry we play with broccoli, mushrooms, kale, tofu, and coconut milk to make some culinary magic.


  • 1 Tbsp olive oil
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 Tbsp curry powder
  • 1 tsp cumin
  • 1 tsp ginger
  • Salt and pepper to taste
  • 2 Tbsp brown rice flour
  • 2 cups vegetable broth or water
  • 1 head broccoli, chopped
  • 1/2 pound mushrooms, chopped
  • 1 bunch kale, destemmed and chopped
  • 1 cup coconut milk
  • 1/4 cup crushed tomatoes
  • 1 lemon, juiced
  • 1 package extra-firm tofu, chopped up
  • 3 cups cups cooked brown rice


Chop and prepare all your ingredients, and cook the rice if it’s not already cooked.

Then, in a large pan, heat the olive oil over medium-high heat. Add the onion, garlic, curry powder, cumin, ginger, salt and pepper. Stirfry for about 5 minutes, stirring frequently, until the onions are soft and the spices smell incredible.

Next, stir in the flour into the onions and cook for 2 minutes to thicken, then gradually stir in the broth until you have a smooth mixture.

Add in the broccoli, mushrooms, and kale, followed by coconut milk, crushed tomatoes, lemon juice, and tofu. Simmer over medium heat for 5-10 minutes until broccoli is tender but still bright green.

Serve the coconut tofu curry hot over rice, and enjoy your bowl of curried comfort. ❤️


Today’s message comes from the snowy landscape outside my window.

“I wonder if the snow loves the trees and fields, that it kisses them so gently? And then it covers them up snug, you know, with a white quilt; and perhaps it says, “Go to sleep, darlings, till the summer comes again.” ― Lewis Carroll

Wishing you snug reflections and moments of joy today until the sun shines again in our hearts.

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

10 responses to “Coconut Tofu Curry”

  1. maitricookswithlove Avatar

    Soooo good 🙂

  2. maitricookswithlove Avatar

    Facebook comment from Louise: Yum yum yum!! Love curry especially with 🍋 grass and ginger ⚡️

    1. maitricookswithlove Avatar

      @Louise Right? Soooo yummy 😃

  3. maitricookswithlove Avatar

    Facebook comment from Louise: Thanks for inspiring me today

  4. maitricookswithlove Avatar

    Facebook comment from Marsha: Thank you! Your recipes are fabulous. Thanks for sharing so generously!! ❤

    1. maitricookswithlove Avatar

      @Marsha You are most welcome! 🙂

  5. maitricookswithlove Avatar

    Facebook comment from Evan: Looking good ❤

    1. maitricookswithlove Avatar

      @Evan Thanks! 😍

  6. maitricookswithlove Avatar

    Facebook comment from Martha: YUM!

  7. maitricookswithlove Avatar

    Instagram comment from Nina: This look delicious. Can I order from you 🤤

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