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Curry Coconut Lettuce Boats


5 Servings

Prep Time:

15 Minutes

Cook Time:

45 Minutes

Total Time:

1 Hour

You will most likely have extra Coconut Curry dressing because this recipe makes a lot. You can half the recipe if you'd like or save the remaining dressing for a stir fry, noodle dish, etc.


Coconut Curry Dressing:

  • 2 tablespoons of curry powder

  • 13.5 ounce can of coconut milk

  • 2 teaspoons of ground turmeric

  • 2 tablespoons of liquid aminos

  • 2 ½ tablespoons of pure maple syrup

  • Juice of ½ a lime

Curry Marinade:

  • 2 tablespoons of soy sauce

  • 1 tablespoon of water

  • 2 teaspoons of curry powder

  • 4 cloves of garlic (grated)

  • 1 tablespoon of ginger (grated)

  • 1 teaspoon of ground black pepper

  • Juice of ½ a lemon or lime

  • ½ teaspoon of sea salt

Other Ingredients:

  • 1 block of extra firm tofu

  • 1-2 heads of romaine Lettuce

  • 1 red bell peppers

  • 1 head of cauliflower

  • 4-5 large carrots

  • 1 bunch of asparagus

  • 1 cup quinoa

  • 2 cups of veggie broth

  • Pinch of sea salt


Preheat the oven to 400 degrees. Wash veggies. Chop bell pepper, asparagus, carrots, and cauliflower into about 1” wide chunks and add to a bowl. Press and drain tofu and set aside. In a small bowl, mix together marinade ingredients. Add about ¾ of the marinade to the bowl of veggies and toss until well combined. Dump veggies onto a large baking sheet lined with parchment paper. Chop tofu into ½ inch cubes and brush remaining marinade over tofu before adding to the sheet pan full of veggies. If you have extra marinade, brush onto any veggies that look bare. Bake for 25-30 minutes or until carrots are tender. Add rinsed quinoa, veggie broth, and sea salt to a small skillet and bring to a boil. Once boiling, reduce heat to a simmer, place lid on top and cook for about 15 minutes or until the liquid has absorbed. Add coconut curry dressing ingredients to a blender and blend until smooth. Cut the middle stem of the romaine lettuce leaving large lettuce leaves to work with. Add quinoa, sheet pan veggies and tofu to the lettuce boats. Top with coconut curry dressing and enjoy!

Recipe Origin: 

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