Coconut Curry Tofu and Vegetable Foil Packets

Quick Recipe Version (TL;DR)

• Yield: 4 servings (4 foil packets)
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1 (14 oz / 396 g) block extra-firm tofu, pressed and cubed
• 1 cup (240 ml) full-fat coconut milk
• 2 tbsp red curry paste
• 1 tbsp soy sauce (or tamari)
• 1 tbsp lime juice (plus lime wedges to serve)
• 2 tsp brown sugar
• 1 tsp curry powder
• 1/2 tsp ground turmeric
• 2 cloves garlic, grated or minced
• 2 tsp fresh ginger, grated
• 1 tbsp neutral oil (canola, avocado, or grapeseed)
• 1 cup (130 g) bell pepper, thinly sliced
• 1 cup (120 g) zucchini, halved lengthwise and sliced
• 1 cup (150 g) carrots, thinly sliced on the bias
• 1 cup (100 g) snap peas
• 1 cup (150 g) red onion, thinly sliced
• 2 cups (60 g) baby spinach
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Optional toppings: chopped cilantro, sliced scallions, toasted cashews
• To serve: cooked jasmine rice or brown rice (about 3 cups cooked)

Do This

• 1. Heat oven to 400°F (204°C). Tear 4 large sheets of heavy-duty foil (about 16 x 12 inches each).
• 2. Press tofu for 10 minutes, then cut into 3/4-inch cubes.
• 3. Whisk coconut milk, curry paste, soy sauce, lime juice, brown sugar, curry powder, turmeric, garlic, ginger, oil, salt, and pepper.
• 4. Divide tofu, vegetables, and spinach across foil sheets; pour sauce evenly over each pile.
• 5. Seal packets tightly (leave a little headspace for steam) and place on a rimmed baking sheet.
• 6. Bake 23–25 minutes, until vegetables are crisp-tender and sauce is bubbling.
• 7. Carefully open packets (hot steam), garnish, and serve over rice with extra lime.

---

Why You’ll Love This Recipe

• Big flavor, minimal cleanup: everything steams together in a tidy foil packet.
• Rich and plant-forward: coconut milk turns the spices into a silky curry sauce.
• Flexible: swap in whatever vegetables you have and adjust heat to your taste.
• Weeknight-friendly: hands-on time is short, and the oven does the work.

Grocery List

• Produce: bell pepper, zucchini, carrots, snap peas, red onion, baby spinach, garlic, fresh ginger, limes, cilantro (optional), scallions (optional)
• Dairy: none (optional: plain yogurt for a cooling side, not needed for the recipe)
• Pantry: extra-firm tofu (refrigerated section), full-fat coconut milk (1 can), red curry paste, soy sauce (or tamari), brown sugar, curry powder, ground turmeric, neutral oil, kosher salt, black pepper, jasmine or brown rice (to serve), cashews (optional)

Full Ingredients

For the curry coconut sauce

• 1 cup (240 ml) full-fat coconut milk
• 2 tbsp red curry paste (adjust to taste; see notes)
• 1 tbsp soy sauce (or tamari)
• 1 tbsp fresh lime juice (from 1 lime)
• 2 tsp packed brown sugar
• 1 tsp curry powder
• 1/2 tsp ground turmeric
• 2 cloves garlic, finely grated or minced
• 2 tsp fresh ginger, finely grated
• 1 tbsp neutral oil (canola, avocado, or grapeseed)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

For the foil packets

• 1 (14 oz / 396 g) block extra-firm tofu, pressed 10 minutes and cut into 3/4-inch cubes
• 1 cup (130 g) bell pepper, thinly sliced
• 1 cup (120 g) zucchini, halved lengthwise and sliced 1/2-inch thick
• 1 cup (150 g) carrots, thinly sliced on the bias (about 1/8-inch thick)
• 1 cup (100 g) snap peas, strings removed if needed
• 1 cup (150 g) red onion, thinly sliced
• 2 cups (60 g) baby spinach

To finish and serve

• Lime wedges, for serving (1–2 limes total)
• Cooked rice, for serving (about 3 cups cooked jasmine or brown rice)
• Optional toppings: 1/4 cup chopped cilantro, 2 sliced scallions, 1/3 cup toasted cashews

Step-by-Step Instructions

Step 1: Heat the oven and prep the foil

Arrange an oven rack in the middle position. Preheat the oven to 400°F (204°C).

Tear off 4 large sheets of heavy-duty aluminum foil, each about 16 x 12 inches. If you only have regular foil, double up each sheet to help prevent leaks.

Place the foil sheets on a rimmed baking sheet so you can fill and transfer the packets easily.

Step 2: Press and cube the tofu

Drain the tofu and press it for 10 minutes (wrap in a clean towel and place a skillet or a few cans on top). This helps the tofu soak up the curry sauce instead of watering it down.

Cut the tofu into 3/4-inch cubes.

Step 3: Slice the vegetables evenly

Prep the vegetables so they cook at the same pace:

Thinly slice the bell pepper and red onion. Slice the zucchini into 1/2-inch pieces. Slice the carrots thinly (about 1/8-inch thick) so they become tender in the same time as everything else. Keep the snap peas whole and measure out the spinach.

Step 4: Whisk the coconut curry sauce

In a medium bowl, whisk together:

1 cup (240 ml) coconut milk, 2 tbsp red curry paste, 1 tbsp soy sauce, 1 tbsp lime juice, 2 tsp brown sugar, 1 tsp curry powder, 1/2 tsp turmeric, 2 cloves garlic, 2 tsp ginger, 1 tbsp oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper.

If your coconut milk is separated, whisk vigorously until smooth. (A few small coconut bits are fine; they melt as it cooks.)

Step 5: Build the foil packets

Divide the tofu and vegetables evenly among the foil sheets, keeping each pile centered. A simple order that works well:

Tofu on the bottom, then carrots and onion, then zucchini, bell pepper, and snap peas. Top each pile with a handful of spinach.

Spoon the sauce evenly over the 4 packets (about 1/4 cup sauce per packet). Try to coat the tofu and let some sauce run down into the bottom of the pile.

Step 6: Seal and bake until steamy and tender

To seal each packet, bring the long sides of foil up and together, fold them over twice to seal, then fold in the short ends. Leave a little headspace so steam can circulate inside.

Place all packets on the baking sheet and bake at 400°F (204°C) for 23–25 minutes, until the sauce is bubbling and the carrots are crisp-tender.

Step 7: Rest, open carefully, and serve

Let the packets rest for 5 minutes on the baking sheet (this helps the steam settle and finishes the vegetables gently).

Open the packets carefully, angling the opening away from you to avoid the hot steam.

Serve directly from the foil packets, or pour each packet over rice in a bowl. Finish with lime wedges and optional cilantro, scallions, and toasted cashews.

Pro Tips

• Prevent leaks: If your foil is thin, use two layers per packet and keep the folds tight. Always bake on a rimmed sheet just in case.
• Control the heat: Red curry pastes vary a lot. For mild, use 1 tbsp. For spicy, use 3 tbsp. You can also add 1/8 tsp cayenne if your curry paste is mild.
• Even cooking matters: Slice carrots thin (about 1/8-inch). Thick carrot coins are the most common reason packets need extra time.
• Want browned edges? After baking, open packets and broil on high for 2–3 minutes (watch closely). The sauce will thicken slightly and the tofu edges will color.
• Season at the end: Taste the sauce from one packet and add a final squeeze of lime or a small pinch of salt if needed.

Variations

• Green curry version: Swap red curry paste for 2 tbsp green curry paste and add 1/2 cup (15 g) fresh basil after baking.
• Peanut-coconut curry: Whisk 2 tbsp peanut butter into the sauce (you may need an extra 2 tbsp coconut milk to keep it pourable).
• Different vegetables: Replace zucchini and snap peas with 2 cups (200 g) broccoli florets (cut small) or 1 cup (150 g) cauliflower florets. Keep total vegetables close to the original amount for best steaming.

Storage & Make-Ahead

Make-ahead: Chop the vegetables and mix the sauce up to 24 hours ahead. Store vegetables and sauce separately in airtight containers in the refrigerator. Press and cube tofu up to 24 hours ahead as well.

Storage: Cool leftovers, then refrigerate in an airtight container for up to 4 days.

Reheat: Microwave in a covered bowl in 60–90 second bursts, stirring between, until hot. Or warm on the stovetop over medium-low heat with a splash of water or coconut milk to loosen the sauce.

Nutrition (per serving)

Approximate, per 1 foil packet (without rice): 410 calories, 28 g fat, 24 g carbohydrates, 20 g protein, 6 g fiber, 820 mg sodium.