Tofu and vegetable coconut curry

Name: Tofu and vegetable coconut curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 portions

Firm tofu, cauliflower and peppers in a mild coconut curry sauce, served with brown rice.

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Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

For 4 portions. Tick items as you go — nothing is changed for anyone else.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Step 1. Cook the brown rice.
Step 2. Pan-fry the tofu until golden on all sides, then set aside.
Step 3. Fry the curry paste briefly, add the cauliflower, pepper and coconut milk and simmer 12 minutes.
Step 4. Return the tofu, stir in the spinach and heat until steaming hot before serving with the rice.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

During pregnancy, cook meat, poultry, fish and eggs thoroughly to the safe internal temperatures published by the Government of Canada — no runny yolks or pink poultry.
Use pasteurized milk, cheese, yogurt and juice only, and avoid unpasteurized dairy.
Refrigerate leftovers within two hours, keep the fridge at 4°C or below, and reheat once until steaming hot throughout.
Wash all raw fruit and vegetables under running water before use.
No alcohol is used in this recipe.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

Prenatal nutrition — Health Canada, reviewed 9 September 2026
Food safety for pregnant people — Government of Canada, reviewed 9 September 2026