The best air fryer tofu coconut curry is the coziest vegan and gluten free dish. It is made of crispy tofu, fresh vegetables and warming spices. The only recipe that you will need for a fresh or meal prepped dinner!
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When it comes to spring weather, you get those gorgeous warm and sunny days. But you also get those gloomy cold and rainy days known as “April Showers”. This air fryer tofu coconut curry is perfect for that day! It is the coziest meal that comes together in under 30 minutes. You only need a few basic ingredients that are most likely in your pantry. The two main recipes, turmeric and curry powder, are the best. I know that many people may not have these two spices on hand but I guarantee that it should be! Even more so, turmeric powder is a spice that I use almost every day for its anti-inflammatory properties.
Now let’s get to the air fried tofu! This is a game changer. I have always been super picky when it comes to tofu. I hate tofu that is too soft and squishy so I almost never get it at a restaurant, as I fear it will turn out that way. When it comes making food in the air fryer, I know that it always turns out incredibly crispy so I figured it had to work with the coconut curry. And of course, I was right – it is INCREDIBLE! I love how the outside of each tofu piece is hard enough to hold up against the curry sauce so that it is not soggy when it is added in.
SO… what will I need to make air fryer tofu coconut curry?
- Arrowroot starch
- Coconut aminos
- Black pepper
- Green beans
- Red bell pepper
- White onion
- Coconut cream
How can I add more protein to this dish?
If you want, you can add an extra block of tofu, tempeh or chickpeas to the dish. I make another coconut chickpea cauliflower curry that is similar if you are looking for a chickpea based curry!
As for meat options: chicken, beef, salmon or shrimp would work as well! Cook and cut the meat or fish prior to adding to the curry.
How do I reheat this?
To reheat this recipe, you can either use the stovetop or the microwave. If using the stovetop, simply add to a saucepan on low heat and cover for 5-6 minutes for a single serving. If using the microwave, add a serving to a microwave safe bowl and reheat for 2 to 2 1/2 minutes. For both reheating options, stir occasionally so that there is even heating throughout the whole bowl.
Can I make any substitutions or add more ingredients?
- Arrowroot starch: you can replace with cornstarch or leave out completely. The arrowroot starch will help with the crispiness of the tofu but the recipe will turn out without it.
- Green beans and red bell pepper: feel free to replace with equal measurements of different vegetables. Cauliflower, snap peas, broccoli, carrots and asparagus would work well
- Spices: you can use freshly ground or powder versions
- Coconut cream: you can replace the coconut cream and water with a 16 oz can of coconut milk
Need more vegan dinner ideas? Check these out!
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Air Fryer Tofu Coconut Curry
- Air Fryer
- Saute Pan
Air Fryer Tofu
- 1 block extra firm tofu cut into 1 inch cubes
- 1/4 cup arrowroot starch sub cornstarch
- 2 tbsp coconut aminos sub soy sauce
- 1 tbsp olive oil
- 2 cups green beans chopped
- 1 red bell pepper chopped
- 1 clove of garlic
- 1 inch ginger grated
- 1/4 large white onion chopped
- 1 tsp turmeric powder
- 1 tsp curry powder
- 1 12 oz can coconut cream
- 1/2 cup water
- 1/4 tsp black pepper
- 1 lime juice
- white, jasmine, brown or cauliflower rice
- Start by getting excess liquid out of the tofu. Place the tofu between two towels and press a heavy object on top to squeeze out the excess liquid. Leave pressed for 10 minutes. If you have not chopped your vegetables, now is a great time.
- Once the tofu is pressed, cut into 1 inch cubes and place in a bowl with the coconut aminos. Mix and then sift in the arrowroot starch so that each piece is coated.
- Spray the inside of the air fryer and add the tofu in an even layer. Air fry 380°F for 15 minutes, shaking at the 8 minute mark.
- While the tofu is cooking, add the olive oil, green beans, red bell pepper, white onion, garlic and ginger into a saute pan on medium heat. Saute for about 5 minutes, tossing occasionally.
- Once the veggies are softened, increase the temperature to high and add in the coconut cream, turmeric powder, curry powder, black pepper and water. Bring to a slight boil and reduce down to a simmer.
- Once the tofu is done, add the tofu into the vegetable curry and mix well. Simmer for 10 minutes.
- At the end, sprinkle over the juice of 1 lime and optional chopped cilantro. Serve over rice of choice!
- Any base will work (not limited to kinds of rice)
- You can exchange the green beans and red bell pepper for vegetables of choice (keep the same measurements)
- Can use sauteed or baked tofu, as well as exchange the tofu for meat of choice (beef, chicken, salmon and shrimp would work great)