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Vegan Curried Coconut Lentils, Tofu, and Quinoa Meal Prep

This 45-Minute Vegan Lunch Meal Prep Offers Over 31 Grams of Hunger-Satiating Protein

I love making curries for meal prep ever since I realised that making curry isn't as complicated as I once thought. This coconut curry recipe comes together in under an hour and uses basic, whole-food ingredients, yet the flavour is so vibrant, I just had to share this meal prep recipe with you all.

This recipe makes five servings and there are three parts: the cooked quinoa and rice mixture, the curried coconut lentils, and the sautéed tofu. You prepare them all at the same time so you not only feel like a kitchen badass, but you're not spending hours cooking. It keeps well in the fridge for four days and it also freezes well so if you get sick of this meal all in the same week, you can freeze some for later.

Curried Coconut Lentils With Tofu and Quinoa

Jenny Sugar From POPSUGAR

Vegan Curried Coconut Lentils, Tofu, and Quinoa Meal Prep

Ingredients

  1. Quinoa mixture:
    1/2 cup quinoa
    1/2 cup rice
    2 cups water
    1/4 teaspoon sea salt
  1. Curried lentils:
    1 1/2 cups red lentils
    3 cups water
    1 tablespoon olive or coconut oil
    1 teaspoon minced garlic
    1 to 2 tablespoons fresh minced ginger
    1 tablespoon curry powder
    1 teaspoon turmeric
    3/4 teaspoon sea salt
    1 can coconut milk
    1 tablespoon maple syrup
    1 red pepper, diced
    Juice from half a lemon (about 2 tablespoons)
  1. Tofu:
    1 tablespoon olive or coconut oil
    2 14-ounce packages of tofu (I used Trader Joe's High-Protein), cubed
    1 teaspoon garlic powder
    1 teaspoon sea salt
    1 1/2 teaspoons cumin

Directions

  • Add the quinoa, rice, water, and salt to a saucepan with a lid on high heat. Once it comes to a boil, lower heat to simmer and cook for 20 minutes, covered.
  • While the grains are cooking, cook the lentils. Add red lentils and water to a saucepan and bring to a boil. Once boiling, reduce the heat to simmer and cook lentils uncovered for about five minutes or until just tender. Drain and seat aside.
  • While the lentils are cooking, make the tofu. In a medium-sized cast-iron pan or skillet, cook one tablespoon of the oil over medium high heat. Add the cubed tofu, garlic, cumin, and sea salt. Cook for about 10 to 15 minutes stirring occasionally until slightly browned.
  • While the grains, lentils, and tofu are cooking, heat a large skillet over medium heat and add the coconut oil, garlic, and ginger. Sauté for a few minutes, stirring frequently to prevent burning.
  • Add all the spices, including curry powder, turmeric, and salt, and cook for another minute more.
  • Reduce heat to low, stir in the coconut milk, maple syrup, and diced red peppers, and cook for three minutes. The gorgeous bright color and aromas are mouthwatering!
  • Stir in the lentils and add more seasoning if it needs it.
  • Grab five containers and divide the quinoa rice mixture, the tofu, and the lentils evenly.

Here's the nutritional info for one serving:

Nutrition

Calories per serving
485
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