Every Helping
Sign in

Dinner recipe · from the recipe book

Coconut Curry Tofu and Butternut Rice Bake

Crisp-edged tofu and tender rice bake in a silky, golden butternut-coconut curry sauce with sweet edamame and spinach, finished bright with lime and cilantro.

Coconut Curry Tofu and Butternut Rice Bake

Ingredients

  • 14 oz400 gFirm tofupressed and cut into 3/4-inch cubes
  • 1 cup200 gLong-grain white rice, dryrinsed
  • 2¾ cups cubed400 gButternut squash, peeledcut into 1-inch cubes
  • 2¼ cups500 gVegetable broth
  • 1 cup200 gCoconut milk, cannedstirred well
  • 1¼ cups150 gShelled edamame, frozenthawed
  • 3⅓ cups loosely packed100 gBaby spinachroughly chopped
  • 1 medium110 gYellow oniondiced
  • 3 cloves9 gGarlicminced
  • 1½ tbsp grated10 gFresh gingergrated
  • 1½ tbsp8 gCurry powder
  • ¾ tsp2 gGround turmeric
  • ½ tsp3 gSalt
  • 1 tbsp15 gCanola oildivided
  • 1 tbsp15 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment.
  2. Toss the tofu with half of the canola oil, spread it on the sheet pan and bake for 20 minutes, until golden at the edges.
  3. While the tofu bakes, heat the remaining half of the canola oil in a large pot over medium heat and cook the onion for 5 minutes, until soft.
  4. Stir the garlic, ginger, curry powder and turmeric into the onion and cook for 1 minute, until fragrant.
  5. Add the butternut, vegetable broth, coconut milk and salt to the pot, bring to a boil, then simmer covered for 15 minutes, until the butternut is very tender.
  6. Blend the butternut mixture until smooth with an immersion blender, or carefully in a blender with the lid vented; this is the creamy sauce.
  7. Lower the oven to 375°F (190°C).
  8. In a 9x13-inch baking dish, stir together the rice, edamame, spinach and the hot creamy sauce, then fold in the baked tofu and spread evenly.
  9. Cover the dish tightly with foil and bake for 50 minutes, until the rice is tender and has absorbed most of the sauce.
  10. Let the casserole rest covered for 10 minutes, then drizzle with the lime juice and scatter the cilantro over the top before serving.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Contains: Soy. Some brands contain gluten.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

Saved in the Every Helping recipe book on October 24, 2026.

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipeMore from the recipe book