Red Curry Tofu and Mushrooms with Cauliflower Rice

This rich and creamy red curry tofu and mushrooms is served over cauliflower rice to soak up all the delicious sauce! 

I mean, would you just look at that.

Seriously, this red curry tofu is everything my body wants right now. We got back from New York City last night and our last 24 hours in the city turned into a bit of a cheese fest. Not cheesy as in tacky in a goofy kind of way, but cheese as in my favorite food. It’s basically all we ate for an entire day. We had cheese stuffed soft pretzels, fried saloumi and cheese croquettes, a bagel piled high with smoked fish and dill cream cheese, late night pizza dolloped with giant scoop of fresh ricotta cheese. We ate dinner at AN ACTUAL CHEESE BAR. Yes, this thing exists outside of heaven and it’s called Murray’s Cheese Café. And because we apparently hadn’t enough dairy, there was a stop at The Big Gay Ice Cream Shop for a soft cone dipped in dark chocolate pretzels and hot fudge. When it’s 107 degrees in a concrete city, you eat and drink your way through in an effort to get out of the sun.

(P.S. People who can fix things in NYC, please take some advice from the south – work on your AC game.)

So yeah, I see a lot of bright, fresh, herby, spicy, vegetable-laden, meatless dishes in my future. Not because I’m trying to detox the cheese out of my system, but because that’s what I want. Intuitive eating is cool like that.

This red curry tofu is a nice transition dish from all the cheese, oddly enough. The coconut milk is fatty and creamy, like cheese. And tofu is basically mozzarella cheese. Seriously. You make tofu the exact same way you make mozzarella, except it’s made from soy milk, not dairy milk.

For veggies, I used a mixture of mushrooms, which soak up the delicious curry sauce. If you can get your hands on a variety of wild mushrooms, that’s definitely what I would recommend. I used shiitakes, which has a chewy texture that makes it my favorite mushroom. I also used cremini mushrooms, which are baby portobellos. I like to have lots of different mushroom flavors and textures going on, so if you can get your hand on oyster mushrooms, enokis, or porcinis, throw them on in too!

I served this over cauliflower rice, which is so much easier now that you can find riced cauliflower at grocery stores. I’ve already admitted to liking cauliflower rice more than actual rice, but remember, it’s still not rice so you need some carbs in your dish. I threw in green peas, a yummy starchy vegetable, but feel free to toss in a can of drained chickpeas as well if you need/want a little more. Or, you know, just serve it with rice.

Red Curry Tofu and Mushrooms with Cauliflower Rice

Serves 4


Cauliflower Rice:

  • 1 tablespoon sunflower, avocado or coconut oil
  • 1/2 onion, peeled and finely chopped
  • 2 garlic cloves, minced
  • 1 lb fresh or frozen rice cauliflower, or 1 lb cauliflower florets and stem pulsed in the food processor to make rice


  • 1 lb firm tofu
  • 1 tablespoon sunflower oil, avocado oil or coconut oil
  • 1/2 onion, peeled and finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon freshly grated ginger
  • 4 ounces shiitakes, sliced
  • 8 ounces cremini mushrooms, quartered
  • 1 1/4 cup full fat coconut cream
  • 4 teaspoons red curry paste
  • 4 teaspoons fish sauce
  • 1 cup frozen peas, defrosted

For serving: 

  • Lime, sliced
  • Freshly chopped cilantro
  • Red chili flakes


  1. Wrap tofu with paper towels. Top with a heavy skillet or can to drain for 15 minutes.
  2. Make rice. Heat oil in a large skillet on medium-high skillet. Add onion and garlic and saute for 3 minutes until translucent. Add cauliflower, season with salt and pepper and saute until tender, about 7-10 minutes. Set aside until ready to use.
  3. While rice is cooking, cut tofu into cubes. Season with salt and pepper. Heat 1 1/2 teaspoons oil in a large sided skillet on medium-high heat. Add tofu and cook until golden. Remove from skillet and set aside.
  4. Ad remaining 1 1/2 teaspoons oil to the skillet where the tofu was cooked and set on medium-high. Add onion and saute until translucent, about 3 minutes. Add garlic, ginger and saute 30 seconds. Add mushrooms, season with salt and pepper and saute until tender, 7 minutes. Add coconut milk, curry paste, and fish sauce. Stir in tofu. Reduce heat and simmer 10 minutes. Pour in peas and cook another minute to warm through. Taste and season with salt and pepper.
  5. Serve over caulilfower rice with lime, cilantro and chili flakes.