Coconut Curry Tofu & Brown Rice Power Skillet – Savory 30‑Minute Protein Feast

Looking for a quick, protein‑rich dinner that delivers bold flavors? This Coconut Curry Tofu & Brown Rice Power Skillet packs a savory punch in just 30 minutes. Easy to throw together and full of wholesome ingredients, it’s an instant crowd‑pleaser.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 14 oz firm tofu, cubed and drained; 1 tbsp coconut oil; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 small red onion, diced; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 (13.5 oz) can unsweetened coconut milk; 2 tbsp curry powder; 1 tsp turmeric; 1/2 tsp cayenne pepper (optional); 1 cup cooked brown rice; 2 tbsp chopped fresh cilantro; 1 tbsp lime juice; 1 tsp sesame seeds, toasted; salt and pepper to taste

Instructions

1. 1. Cook brown rice according to package instructions and keep warm.
2. 2. Heat coconut oil in a large skillet over medium‑high heat.
3. 3. Add tofu cubes and sauté until golden brown on all sides; set aside.
4. 4. In the same skillet, add diced onions and bell peppers; cook until softened, about 4 minutes.
5. 5. Stir in minced garlic, grated ginger, curry powder, turmeric, and cayenne; cook for 1 minute until fragrant.
6. 6. Pour in coconut milk, bring to a gentle simmer, and let the sauce thicken for 3–4 minutes.
7. 7. Return the tofu to the skillet, stir to coat, and simmer for an additional 5 minutes so flavors meld.
8. 8. Season with salt, pepper, lime juice, and half the cilantro; adjust cayenne for heat if desired.
9. 9. Serve the curry over a bed of brown rice, garnish with remaining cilantro, toasted sesame seeds and a drizzle of coconut milk if extra richness is desired.

Chef's Note

For an extra protein boost, sprinkle toasted pumpkin seeds or shredded cheese on top before serving. The dish also tastes great with a side of sliced avocado.

Make-Ahead Tips

Cool the skillet completely, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of coconut milk to moisturize.

Substitutions

Tempeh or seitan can replace tofu for a different texture; quinoa or cauliflower rice works well instead of brown rice.