Tofu Vegetable Curry Recipe
This Tofu Vegetable Curry is a creamy, colorful one-pan meal made with golden baked tofu, fresh vegetables, and a fragrant coconut curry sauce. With Thai curry paste, warming spices, and plenty of wholesome ingredients, it’s an easy dinner that’s perfect for both busy weeknights and relaxed weekend meals.
Every spoonful is filled with tender vegetables, flavorful tofu, and a silky coconut broth that’s delicious served over basmati rice. It’s comforting without feeling heavy and easy to customize with your favorite seasonal vegetables.
Why You’ll Keep Coming Back to This Recipe
- One-Pan Simplicity: Most of the cooking happens in a single skillet for easy cleanup.
- Rich Yet Balanced: Creamy coconut milk pairs perfectly with aromatic curry spices and fresh vegetables.
- Packed with Plant-Based Protein: Baked tofu makes every serving hearty and satisfying.
- Easy to Customize: Swap in your favorite vegetables depending on what’s in season.
- Excellent for Meal Prep: The curry develops even more flavor after a day in the refrigerator.
- Restaurant-Style Results: Homemade curry with fresh ingredients rivals your favorite takeout.
Helpful Ingredient Notes and Substitutions
- Extra-Firm Tofu: Pressing the tofu removes excess moisture so it bakes up firmer and absorbs more of the curry sauce.
- Thai Curry Paste: Red curry paste adds gentle heat, while green curry paste offers a brighter, herbaceous flavor.
- Full-Fat Coconut Milk: It creates the rich, creamy consistency that gives the curry its signature texture. Light coconut milk can be used for a lighter dish.
- Fresh Ginger and Garlic: Fresh aromatics build a flavorful foundation that’s difficult to achieve with dried alternatives.
- Vegetables: Broccoli, zucchini, green beans, mushrooms, or sweet potatoes can easily replace or complement the vegetables in the recipe.
Chef’s Tip: Bake the tofu until the edges are lightly crisp before adding it to the curry. It will hold its shape better and soak up the flavorful sauce without falling apart.
Tofu Vegetable Curry Recipe
This Tofu Vegetable Curry is a wholesome, one-pan meal filled with tender vegetables, golden tofu, and a creamy coconut curry sauce. Fragrant spices and Thai curry paste create a rich, comforting broth that comes together quickly, making it perfect for busy weeknights while still feeling hearty enough for a weekend dinner.
Print
Pin
Rate
Calories: 395kcal
Servings: 4
Equipment
- Large skillet or Dutch oven
- Chef's Knife
- Mixing Spoon
Ingredients
For the Tofu
- 14 ounces extra-firm tofu pressed
- 1 tablespoon olive oil
- ½ teaspoon salt
For the Curry
- 1 tablespoon olive oil
- 1 large yellow onion thinly sliced
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons Thai red or green curry paste
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1 (13.5 ounces) ca full-fat coconut milk
- 2½ cups vegetable broth
- 1 teaspoon brown sugar
- 1 tablespoon soy sauce
- 1 small head cauliflower cut into florets
- 1 red bell pepper sliced
- 1 medium carrot sliced
- 2 cups baby spinach
- 1 tablespoon lime juice
- Salt and black pepper to taste
For Serving
- Cooked jasmine rice
- Fresh cilantro
- Lime wedges
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Cut the pressed tofu into 1-inch cubes. Toss with the olive oil and salt, then spread into a single layer on the prepared baking sheet. Bake for 15 minutes until lightly golden around the edges. This helps the tofu hold its shape while soaking up the curry sauce.
- Meanwhile, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion and cook for 8 to 10 minutes until softened and lightly golden.
- Stir in the garlic and ginger, then cook for about 30 seconds until fragrant.
- Add the Thai curry paste, curry powder, and turmeric. Stir constantly for 1 minute so the spices become fragrant.
- Pour in the coconut milk, vegetable broth, soy sauce, and brown sugar. Stir well and bring the mixture to a gentle simmer.
- Add the cauliflower, carrots, and bell pepper. Simmer for 10 to 12 minutes until the vegetables begin to soften.
- Gently stir in the baked tofu and continue cooking for another 5 minutes so the tofu absorbs the flavorful broth.
- Fold in the spinach and cook for 1 to 2 minutes until wilted.
- Remove from the heat and stir in the lime juice. Taste and season with additional salt and black pepper if needed.
- Serve hot over steamed jasmine rice and garnish with fresh cilantro and lime wedges.
Notes
- Press the tofu for at least 15 minutes to remove excess moisture.
- Baking the tofu before adding it to the curry keeps it from breaking apart.
- Swap the vegetables with broccoli, zucchini, sweet potatoes, green beans, or mushrooms depending on the season.
- For extra heat, add a pinch of crushed red pepper flakes or an extra spoonful of curry paste.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- The curry tastes even better the next day as the flavors continue to develop.
Nutrition
Calories: 395kcal
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 395 kcal |
| Carbohydrates | 24g |
| Protein | 17g |
| Fat | 27g |
| Fiber | 7g |
| Sugar | 8g |
| Sodium | 690mg |
Common Mistakes That Can Affect Your Curry
- Skipping the Tofu Pressing: Excess moisture prevents the tofu from browning and absorbing the sauce well.
- Not Cooking the Curry Paste: Sauté the curry paste briefly to bring out its full flavor before adding liquids.
- Overcooking the Vegetables: Simmer just until tender so they keep their texture and color.
- Adding Spinach Too Early: Stir it in at the end to keep it vibrant and fresh.
- Using Low Heat Throughout: A gentle simmer helps the flavors blend without overcooking the vegetables.
- Forgetting the Lime Juice: A splash of fresh lime brightens the rich coconut sauce and balances the flavors.
Fun Variations to Try Next Time
- Sweet Potato Curry: Replace the cauliflower with diced sweet potatoes for a naturally sweet variation.
- Chickpea and Tofu Curry: Add a can of drained chickpeas for extra protein and texture.
- Green Vegetable Curry: Use broccoli, snap peas, zucchini, and green beans for a vibrant version.
- Peanut Curry: Stir in a spoonful of natural peanut butter for a richer, nutty sauce.
- Extra Spicy Curry: Add fresh sliced Thai chilies or extra curry paste for more heat.
- Mushroom Lover’s Curry: Include cremini or shiitake mushrooms for an earthy flavor.
- Noodle Bowl: Serve the curry over rice noodles instead of jasmine rice for a different twist.
Try More Vegan Recipes
Best Ways to Store Leftovers
- Make Ahead: Prepare the curry a day in advance for even deeper flavor.
- Refrigerator Storage: Keep leftovers in an airtight container for up to 4 days.
- Freezer Storage: Freeze the cooled curry for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm gently on the stovetop over medium-low heat, adding a splash of vegetable broth or coconut milk if the sauce thickens too much.
- Freshness Tip: Add fresh cilantro and a squeeze of lime after reheating to brighten the flavors.
Frequently Asked Questions
- Can I use firm tofu instead of extra-firm tofu?
Yes, but press it thoroughly before baking. Extra-firm tofu holds its shape better in the curry. - Can I make this curry ahead of time?
Absolutely. The flavors continue to develop, making it even more delicious the next day. - Which vegetables work best in this curry?
Broccoli, zucchini, mushrooms, green beans, peas, sweet potatoes, and bell peppers all work well. - Can I use light coconut milk?
Yes. The curry will be slightly lighter and less creamy but still flavorful. - How can I make the curry spicier?
Add extra Thai curry paste, crushed red pepper flakes, or fresh chilies while cooking. - Can I serve this without rice?
Definitely. It pairs well with quinoa, rice noodles, cauliflower rice, or warm naan. - Why should I bake the tofu first?
Baking gives the tofu a firmer texture so it stays intact and absorbs the curry without becoming crumbly. - Can I freeze this curry?
Yes. Allow it to cool completely before freezing in airtight containers for up to 3 months.
