Want to use Wolff’s local broccoli in a vegetarian dish? Try this great curry over rice!



Veggies and Tofu in Coconut Curry

  • Author: Wolff's Apple House


  • 1 large head broccoli, chopped into small florets
  • 1 large red pepper, sliced
  • 2 cloves garlic, minced
  • 1 bunch scallions, white and light green parts sliced
  • 1 block silken tofu, cut into small cubes
  • 13.5 oz. can coconut milk
  • 1 Tbs. curry powder
  • 4 Tbs. vegetable oil
  • 1 tsp. salt, plus more to taste
  • cooked rice (white or brown)


  1. In a medium pan, heat 2 Tbs. of the oil over medium heat and saut the garlic and curry powder for a minute. Add the coconut milk and bring almost to a boil. Then add the tofu and 1 tsp. salt, cover, and simmer for 20-30 minutes.
  2. In a large pan with medium-high heat, use the remaining 2 Tbs. of vegetable oil to saut the broccoli and pepper. Cover and stir occasionally, until the broccoli is bright green and almost tender (about 10 minutes.)
  3. Add the coconut milk mixture to the veggies and let simmer for a few minutes more. Taste, and add more salt if necessary. Serve over white or brown rice and garnish with scallions.

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