Vegan
This cozy One Pot Lentil Tofu Curry is a simple, nourishing meal packed with plant-based protein and anti-inflammatory spices. Perfect for busy days when you want something comforting and wholesome without the fuss. Plus, it’s loaded with veggies that support hormone balance and skin health — ideal for postpartum recovery and thyroid wellness. Easy to customize with whatever veggies you have on hand, and freezer-friendly!
Ingredients (Serves 4-6)
- 1 block firm tofu (pressed and cubed)
- 1 can coconut milk
- 1 can lentils (drained and rinsed)
- 1 cup crushed tomatoes
- 1 white onion (chopped)
- Assorted veggies (carrots, broccoli, zucchini, cauliflower, or chickpeas)
- 1-inch piece fresh ginger (minced)
- 2 garlic cloves (minced)
- Seasonings: salt, pepper, garlic powder, cumin powder, turmeric
Instructions
- Press the tofu to remove excess moisture, then cut into cubes.
- Heat a large pot over medium-low heat. Add onion, ginger, and garlic; sauté until fragrant and translucent.
- Add your assorted veggies and season with salt, pepper, garlic powder, cumin, and turmeric. Stir to coat evenly.
- Pour in the coconut milk and crushed tomatoes. Bring mixture to a low boil.
- Add tofu cubes and lentils. Reduce heat to a simmer and cook for 10–15 minutes until veggies are tender and flavors meld.
- Taste and adjust seasonings as needed. Serve warm over rice or your favorite grain.
Wellness Notes
- Anti-inflammatory: turmeric, cumin, garlic, and ginger
- Protein-rich: lentils, tofu, and optional chickpeas
- Good for hormones & skin: low-glycemic veggies like broccoli, cauliflower, and zucchini
- Postpartum- and thyroid-friendly: balanced fats, fiber, and nutrients
Modify This Recipe
- Use whatever veggies you have in the fridge! Many variations of vegetables will work with this recipe. I just tend to make it an easy one-pot way to throw everything nutrient-dense in or produce that needs to be used ASAP.
- Swap out white rice for a more nutrient-dense whole grain like brown rice or quinoa.


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