Tofu and Broccoli with Curry Sauce

I have been a vegetarian for a very long time, around 15 or so years, maybe a bit less. I don’t even remember what most meat tastes like, and the smell is no longer appealing to me. When people learn that I don’t eat meat, many wonder how I get my protein and think that I eat tofu every day. I love tofu, it’s easy and versatile, but I don’t eat it everyday or even every week. There are just other proteins that I usually gravitate towards first, like beans and lentils.

I’ve had some tofu sitting in my fridge for a while now and the expiration date was getting closer and closer. I had planned on making a curry with coconut milk, but every time I went to the store I forgot (thank you mom brain). So I tried out some sauces using almond milk and was very pleased with the results.




Tofu and Broccoli with Curry Sauce and Rice


  • 2 cups cooked brown rice
  • 1 cup almond milk
  • 3-4 Tbsp flour
  • 2 Tbsp coconut oil
  • 1 Tbsp curry powder
  • 1 head of broccoli, chopped into florets
  • 1 package firm or extra firm organic tofu, diced into cubes
  • 3 cloves garlic, minced
  • 1 Tbsp coconut oil (for the vegetables)
  • salt and pepper
  • 1 lime, halved


  1. Preheat oven to 400 degrees. Prepare the rice and set aside. In a small saucepan, melt 2 Tablespoons of coconut oil over medium heat until hot and bubbly. Add the flour and stir until a roux is formed, making a nice, smooth paste that is golden brown. Add the almond milk and curry powder and stir until combined and smooth.
  2. Add salt and pepper and continue to cook the sauce for about 5 minutes. Turn off heat and add half the sauce to the rice.
  3. Mix the broccoli, tofu, garlic, salt and pepper and coconut oil in a casserole dish and pour the remaining sauce on top. Bake for about 30 minutes, or until the broccoli is soft and cooked.
  4. Squeeze half the lime over the vegetables and half over the rice. Mix the rice in with the vegetables and tofu and serve!


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