This Tofu Vegetable Curry is a tasty and colorful dish full of soft tofu, fresh vegetables, and a flavorful curry sauce. It’s perfect for a quick, healthy meal anyone can enjoy.
I like how the tofu soaks up all the spices—it’s like a little flavor sponge! Sometimes I add more spice just to make it extra exciting.
Serving it over rice makes a filling meal. I recommend chopping the veggies small so everything cooks fast and bites are easy to pick up.
Ingredients & Substitutions
Tofu: I use firm or extra-firm tofu for this curry; pressing it helps remove excess water, making it crispier. You can substitute with tempeh or paneer for different textures. Enjoy the crispy outside and soft inside!
Vegetables: A mix of bell peppers, carrots, and spinach adds crunch and color. Feel free to swap in zucchini or peas based on what you have. Fresh veggies keep the curry bright and flavorful.
Curry Paste: I recommend Thai or Indian curry paste for rich flavor. Adjust the heat by using milder or spicier paste. If you want a milder taste, use a little coconut milk without spice. It’s versatile!
Coconut Milk: Canned coconut milk makes the curry creamy. Shake the can well before pouring. For a lighter version, use half coconut milk and half vegetable broth. Dairy-free and adds a gentle sweetness.
How do I keep tofu crispy in the curry?
To keep tofu crispy, press out excess water first by wrapping the tofu block in a towel and weighing it down for 15 minutes. Then, toss it in cornstarch before frying. Fry until golden, then add to the curry at the end to stay crispy.
- Press tofu to remove water – it helps it crisp up better.
- Toss tofu in a little cornstarch for extra crunch.
- Fry tofu in hot oil till golden before adding to the curry.
- Add crispy tofu near the end to keep it from getting soggy.
How to Make Tofu Vegetable Curry?
Ingredients You’ll Need:
For the Curry
- 1 block (14 oz) firm tofu, cubed
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 carrots, sliced
- 1 bell pepper, chopped
- 1 zucchini, sliced
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- Salt and pepper to taste
How Much Time Will You Need?
Preparation: 10 minutes, Cooking: 20 minutes, Total: 30 minutes
Step-by-Step Instructions:
1. Prepare the ingredients
Cube the tofu and chop all vegetables. Gather all your ingredients before starting to make cooking easier.
2. Sauté the tofu
Heat 1 tablespoon oil in a pan. Add tofu cubes and cook until golden brown, about 5-7 minutes. Remove tofu and set aside.
3. Cook the aromatics
In the same pan, add the remaining oil. Sauté onion, garlic, and ginger for 2-3 minutes until fragrant.
4. Add vegetables and spices
Stir in carrots, bell pepper, zucchini, and curry powder. Cook for 5 minutes, stirring occasionally.
5. Pour in coconut milk
Add coconut milk to the pan. Bring to a simmer and cook for another 5-7 minutes until vegetables are tender.
6. Add cooked tofu
Return the tofu to the pan. Stir well and cook for 2-3 more minutes to heat through.
7. Serve and enjoy
Season with salt and pepper. Serve hot over rice or noodles. Enjoy your tasty vegetable curry!
