This One Pan Coconut Cilantro Rice and Tofu is fragrant, creamy, and bursting with bold flavors from fresh cilantro, coconut milk, and curry-spiced tofu. It’s the perfect weeknight dinner that feels comforting yet refreshing. And the best part is, it all comes together in just one pan!

One Pan Coconut Cilantro Rice and Tofu

This recipe is inspired by Kiano Moju’s Coconut Cilantro Chicken and Rice from NYT Cooking — a dish that’s as bold as it is comforting. I fell in love with the creamy coconut base and the fresh herb sauce, and wanted to create a version that’s completely plant-based while still capturing all that vibrant flavor. By swapping chicken for crispy curry-spiced tofu, this one-pan dinner stays hearty, nourishing, and every bit as delicious.

Why You’ll Love This Recipe

 ✔ One Pan Wonder: Loads of flavor, less dishes and cleanup!
✔ Nourishing: Packed with protein-rich tofu, fresh spinach, and vibrant herbs. This sauce is a great way to sneak those veggies in!
✔ Great for Meal-Prep: Stays delicious for leftovers for up to 3-4 days.
✔ Simple Ingredients: You only need pantry staples and a few seasonings (many of which I can find at discount stores such as Dollar Tree) to create something that tastes gourmet!
✔ Customizable: Switch up the veggies, seasonings, and aromatics for the sauce the rice simmers in! This is a great way to sneak in those veggies, and use up produce that you might not know what to do with otherwise!

Step-by-Step Instructions

1. Prep the Tofu:

Toss tofu with curry powder, cornstarch, salt, pepper, and chili flakes until well coated. Crisp in a hot oven-safe pan with olive oil until golden.

2. Make the Green Sauce:

Blend spinach, cilantro, green onion, Anaheim pepper, broth, salt, and pepper until smooth. Adjust seasoning as needed.

3. Build the Base:

In the same pan, sauté onion and ginger until soft, then add garlic, curry powder, and chili flakes to bloom. Stir in rice to coat. Pour in the herb sauce and coconut milk, scraping up any brown bits. Add the tofu back in, bring to a simmer, and cover.

4. Bake!

Transfer to the oven and bake at 375°F for 20 to 25 minutes, until rice is tender and liquid absorbed. Remove from the oven, rest at room temperature covered for 10 minutes.

5. Finish, Serve, and Enjoy!

Fluff with a fork, stir in fresh lime juice, adjust seasonings (if necessary), and garnish with cilantro, vegan sour cream, and lime wedges. Enjoy!

Tips and FAQs

• Use super firm tofu: It holds up beautifully and crisps faster without having to press it as long.
• Bloom the spices: Letting the curry powder and chili flakes toast in oil deepens flavor.
• Don’t skip the rest: Letting the rice steam covered (don’t lift the lid!) for 10 minutes after baking ensures fluffy grains.
• Don’t lift the lid! When you remove the pan from the oven, the rice is almost fully cooked but still finishing up. Keeping the lid on traps steam, allowing the grains to finish absorbing liquid and fluff up. If you lift the lid too soon, the steam escapes and you risk unevenly cooked or slightly hard rice.
• Adjust the heat: Add more or less chili flakes depending on your spice preference.

Can I use a different type of rice for this recipe?

Yes! Jasmine rice works best, but basmati or long-grain white rice can also be used. Adjust cooking time slightly if needed.

What can I use instead of tofu?

chickpeas, tempeh, or high-protein vegetables such as peas and broccoli are great substitutes.

How do I store leftovers?

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of water or broth.

Can I freeze this One Pan Coconut Cilantro Rice and Tofu?

Yes, though the tofu will lose a bit of its crispiness. Freeze in portions for up to 2 months.

Thaw overnight and reheat gently on the stovetop with a splash of water, broth, or coconut milk to loosen the rice. Cover with a lid and steam over medium-low heat until warmed through, 8 to 10 minutes.

If you’re short on time and unable to thaw overnight, place in a microwave-safe dish, sprinkle with 1 to 2 tablespoons of water or broth, cover loosely, and heat in 2-minute intervals, stirring in between, until hot. Additionally, you can preheat oven to 350°F and place rice in an oven-safe dish. Add a splash of water or broth, cover tightly with foil, and bake for 20 to 30 minutes until warmed through.

More Easy One Pan Recipes

Comfort in Every Bite!

This One Pan Coconut Cilantro Rice and Tofu is proof that you don’t need complicated steps to make a meal that feels both comforting and refreshing. Whether for a weeknight dinner or meal prep, this dish is sure to be a go-to in your kitchen!

If you give this recipe a try and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!

One Pan Coconut Cilantro Rice and Tofu

Ashley

This One Pan Coconut Cilantro Rice and Tofu is fragrant, creamy, and bursting with bold flavors from fresh cilantro, coconut milk, and curry-spiced tofu. It’s the perfect weeknight dinner that feels comforting yet refreshing. And the best part is, it all comes together in just one pan!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Course Lunch/Dinner, Main, Main Course, Meal Prep

Servings 6

Ingredients

  

1x2x3x

• 1 (16-ounce) block of super firm tofu, pressed and diced into small cubes
• 2 tablespoons curry powder, divided
• 2 tablespoons cornstarch
• 2 teaspoons salt, divided, plus more to taste
• 2 teaspoons pepper, divided, plus more to taste
• 1 teaspoon red chili flakes, divided, optional
• 3 tablespoons olive oil, divided
• 5 ounces baby spinach (about 5 cups)
• 1 cup fresh minced cilantro
• ½ cup minced green onion, light and dark green parts
• 1 Anaheim pepper, roughly chopped
• 1 cup vegetable broth
• 1 small white or yellow onion, diced
• 6 cloves fresh minced garlic
• 1 tablespoon fresh minced ginger
• 1 cup jasmine rice rinsed well
• 1 (13.5 oz) can of coconut milk
• The juice of 1 lime (about ~2 tablespoons), plus more lime wedges for serving, optional
• Fresh minced cilantro, for garnish
• Sour cream, for garnish, optional

Instructions

 

• Preheat oven to 375°F (190°C).
• In a large bowl, toss the tofu with 1 tablespoon of the curry powder, the cornstarch, 1 teaspoon salt, 1 teaspoon pepper, and ½ teaspoon chili flakes (if using). Continue to toss until the tofu is thoroughly coated.
• Heat 1 tablespoon of the olive oil in a large oven-safe sauté pan (like cast iron or enameled braiser) over medium-high heat.
• Once the oil is hot, add tofu cubes and cook until lightly golden on most sides, about 7 to 12 minutes. Transfer tofu to a plate and set aside.
• Meanwhile, place the spinach, cilantro, green onion, Anaheim pepper, vegetable broth, and remaining teaspoon salt and pepper in a blender, and pulse until smooth. Taste and adjust seasonings, if necessary. Set aside.
• Add the remaining 2 tablespoons olive oil to the same oven safe pan you cooked the tofu in over medium heat.
• Once the oil is hot, add the onion and ginger and sauté until the onion is translucent, 3 to 5 minutes.
• Add the garlic, remaining tablespoon of curry powder, and ½ teaspoon chili flakes (if using), and sauté, stirring often, allowing the spices to bloom, 1 to 2 minutes.
• Add the rice and stir 1 to 2 more minutes.
• Pour in the reserved sauce and coconut milk. Stir well, scraping up any brown bits at the bottom of the pan.
• Increase the heat to high and add the tofu back into the pan.
• Once at a simmer, reduce the heat to low, cover the pan with a lid (or tightly with foil).
• Transfer the pan to the oven and bake for 20 to 25 minutes, or until the rice is tender and the liquid is absorbed.
• Remove the pan from the oven and let it rest, covered, for 10 minutes to finish steaming the rice.
• Uncover, pour in the fresh lime juice, and gently fluff the rice with a fork, mixing evenly throughout.
• Taste and adjust seasonings, if desired.
• Serve warm, garnished with extra cilantro, vegan sour cream, and lime wedges. Enjoy!

Video

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