This Tofu Vegetable Curry is a tasty dish with soft tofu and colorful vegetables in a flavorful curry sauce. It’s easy to make and perfect for a quick, healthy meal. Serve it over rice for a complete dinner.
I like how versatile this curry is—I can add any vegetables I have on hand. Sometimes I sneak in a little extra spicy chili for a kick!
To save time, use pre-cut vegetables and firm tofu. I always keep a jar of curry paste ready—makes everything come together faster and tastier.
Ingredients & Substitutions
Firm tofu: I use firm tofu because it holds up well and gets a nice texture when cooked. Press out excess water for crispier results. If you prefer, try tempeh or paneer as a tasty alternative.
Assorted vegetables: I like bell peppers, carrots, and green beans for color and crunch. Feel free to swap in zucchini, snap peas, or spinach based on what you have. Fresh or frozen works fine.
Curry paste: Use store-bought Thai or red curry paste for ease; it adds depth and spice. You can tone down heat or make your own using spices like cumin or coriander if you prefer.
Coconut milk: I prefer full-fat coconut milk for creaminess but light coconut milk works if you want a lighter dish. It adds richness and balances the spices nicely.
Cooking oil & seasonings: Use a neutral oil like vegetable or canola. A pinch of salt and a squeeze of lime brighten flavors. Fresh herbs like cilantro are a fresh finish, but parsley works in a pinch.
How do I stir-fry tofu without it sticking or breaking?
First, press excess water from the tofu and cut into even pieces. Use a non-stick or well-seasoned pan and enough oil. Don’t overcrowd the pan; cook in batches if needed. Turn tofu occasionally for even browning.
- Heat the oil over medium heat until shimmering.
- Add tofu pieces and let them sit without stirring for a few minutes to form a crust.
- Gently turn pieces with a spatula to brown all sides evenly.
How to Make Tofu Vegetable Curry?
Ingredients You’ll Need:
Vegetables
- 1 cup diced carrots
- 1 cup chopped bell peppers
- 1 cup chopped broccoli
- 1 cup snap peas
Tofu and Pantry
- 14 oz firm tofu, cubed
- 2 tbsp vegetable oil
- 1 can (14 oz) coconut milk
- 2 tbsp curry powder
- 2 cloves garlic, minced
- 1 tsp grated ginger
- Salt and pepper to taste
How Much Time Will You Need?
Prep time: 15 minutes. Cook time: 20 minutes. Total time: 35 minutes.
Step-by-Step Instructions:
1. Prepare the tofu and vegetables
Drain the tofu and pat dry. Cut into cubes. Chop all vegetables into bite-sized pieces.
2. Cook the tofu
Heat 1 tablespoon of oil in a pan. Fry tofu until golden on all sides, about 5-7 minutes. Remove and set aside.
3. Sauté garlic and ginger
Add remaining oil to the pan. Sauté garlic and ginger until fragrant, about 1 minute.
4. Add spices and vegetables
Stir in curry powder. Add carrots, bell peppers, broccoli, and snap peas. Cook for about 5 minutes, stirring occasionally.
5. Pour in coconut milk and simmer
Add coconut milk. Return tofu to the pan. Simmer for 10 minutes until vegetables are tender and flavors meld.
6. Season and serve
Season with salt and pepper. Serve hot over rice or noodles. Enjoy your tofu vegetable curry!
