Go Back Email Link
–+ servings
Tofu Vegetable Curry Recipe

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.
Hit the Rating button
Print Pin
Course: Main Course
Cuisine: Thai
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Calories: 395kcal
Author: Anne Carter
Servings: 4

Equipment

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.
    Cut the pressed tofu into 1-inch cubes. Toss with the olive oil
  • 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.
    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.
    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.
    Add the Thai curry paste, curry powder, and turmeric
  • Pour in the coconut milk, vegetable broth, soy sauce, and brown sugar. Stir well and bring the mixture to a gentle simmer.
    Pour in the coconut milk, vegetable broth, soy sauce, and brown sugar
  • Add the cauliflower, carrots, and bell pepper. Simmer for 10 to 12 minutes until the vegetables begin to soften.
    Add the cauliflower, carrots, and bell pepper
  • Gently stir in the baked tofu and continue cooking for another 5 minutes so the tofu absorbs the flavorful broth.
    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.
    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.
    Serve Tofu Vegetable Curry

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
Keyword Tofu Vegetable Curry