10-Ingredient Vegan Tofu Curry (Quick, Creamy & Delicious)

Experience the perfect fusion of creamy coconut broth, bold Thai spices, and crispy tofu in this easy 10-ingredient vegan tofu curry. Ready in just 45 minutes, it’s a budget-friendly, protein-packed, and flavorful dish made with vibrant veggies and leafy greens—ideal for weeknight dinners or meal prep. This recipe is sure to become a go-to favorite!

Why You’ll Love This Tofu Curry

• Simple & Quick: Minimal ingredients and easy prep make this meal weeknight-friendly.

• Rich in Plant Protein: Loaded with firm tofu and nutrient-dense veggies.

• Flavor-Packed: Authentic Thai curry paste and fresh aromatics create depth.

• Meal Prep Friendly: Tastes even better the next day and freezes well.

• Customizable: Swap vegetables or try different curry pastes to suit your taste buds.

Ingredients

• 1 14-ounce package firm tofu (pressed & cubed)

• 1 tbsp grapeseed oil (or coconut oil)

• 2 large shallots, finely chopped

• 1 large red bell pepper, thinly sliced

• 4 garlic cloves, minced

• 1 tbsp fresh ginger, grated

• 4 tbsp Thai curry paste (yellow, red, or green)

• 1 13.5-ounce can full-fat coconut milk

• 2 cups vegetable broth or water

• 2-3 cups leafy greens (spinach, kale, or chard)

• Salt to taste

Step-by-Step Instructions

Step 1: Prepare and Fry the Tofu

Press the tofu to remove excess moisture. Cube and pan-fry it in grapeseed oil over medium heat until golden and crispy on all sides (about 3-4 minutes per side). Alternatively, air fry at 400°F for 10 minutes, tossing halfway.

Step 2: Sauté Aromatics and Vegetables

Heat additional oil in a large pot. Add chopped shallots and bell pepper, cooking until translucent and soft. Stir in garlic, ginger, and curry paste; cook until fragrant (2–3 minutes).

Step 3: Simmer the Curry

Pour in coconut milk and vegetable broth; stir well. Bring to a simmer and cook for 8–10 minutes to meld flavors. Add tofu and leafy greens, cooking until greens wilt (2-3 minutes). Season with salt to taste.

Serve

Spoon over steamed jasmine rice and garnish with fresh cilantro and a squeeze of lime.

Tips for the Best Tofu Curry

• Use firm or extra-firm tofu for a perfect texture that holds up during cooking.

• Invest in quality full-fat coconut milk for richness and creaminess.

• Heat the curry paste and aromatics thoroughly before adding liquids to intensify flavor.

• Stir gently to keep tofu cubes intact.

• Add crushed peanuts or stir in peanut butter for a nutty twist.

Storage & Variations

• Storage: Keep in an airtight container in the fridge for up to 4 days; freezes for up to 3 months.

• Variations:

  • Swap curry paste for Indian spices (cumin, coriander, garam masala) for an Indian twist.

  • Add chickpeas, baby corn, broccoli, or carrots for extra nutrition and variety.

  • Try adding diced green chiles for more heat.

Frequently Asked Questions

Is this curry spicy?
It depends on the curry paste. Yellow is mild; red and green are hotter. Add green chiles for extra spice.

Can I use other proteins?
Yes! Tempeh, vegan meat substitutes, or chickpeas work well.

How do I keep tofu from breaking apart?
Press tofu well and fry until golden before adding to curry. Stir gently when combining.