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Beet lime tofu quinoa curry served
Nutritious and exotic quinoa curry with fresh beets and lime tofu

Coconut Curry Tofu Bowl with Fresh Beet

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
This dish is a fusion masterpiece: combining Indian curry technique with modern, health-conscious Buddha bowl styles. Beet isn't roasted here but grated raw onto the plate, preserving all its vitamins and earthy freshness, creating a fantastic contrast to the hot, creamy coconut curry sauce.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 470 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Grater
  • Skillet
  • Saucepan
  • Paper towels

Allergen Information

⚠️ Soy
⚠️ Tree Nuts (Coconut)

Instructions

1 ✓

Rinse quinoa, cook in water with a pinch of salt for 15 minutes, then let rest.

Tip: Resting makes it fluffy.
2 ✓

Press tofu with paper towels, then dice.

Tip: Water removal is key to crispiness.
3 ✓

Heat coconut oil and fry tofu until golden. Sprinkle with curry powder and fry 1 minute more.

Tip: Curry spices dissolve in oil and become intense.
4 ✓

Pour in coconut milk, salt, and cook 5 minutes until creamy sauce forms. Add half the lime juice.

Tip: Coconut milk sweetness balances curry heat.
5 ✓

Peel beet and grate on large holes.

Tip: Do just before serving so it doesn't dry out.
6 ✓

Serve: Quinoa on bottom, curry tofu sauce over it, topped with fresh beet, remaining lime, and cilantro.

Recipe FAQ

Why did the curry turn pink?
If you cook beet in it, everything discolors. That's why we serve it fresh grated on top: better contrast and crunchier texture.
Sauce is too thin, won't stick to tofu.
Boil coconut milk longer to evaporate water and thicken.

Ingredients

  • 3/4 cup Quinoa
  • 1 1/4 cups Water
  • 2 medium Beets (raw)
  • 7 oz Tofu
  • 2 tbsp Coconut Oil
  • 3/4 cup Coconut Milk
  • 1 tbsp Curry Powder
  • 1 whole Lime Juice
  • 1 pinch Salt
  • 1/4 bunch Fresh Cilantro