Vegetarian Tofu Coconut Curry

This vegetarian tofu coconut curry is my go-to when I want dinner to feel both nurturing and bold. Silky coconut milk mingles with hearty tofu and a medley of colorful vegetables creating a one-pot meal that satisfies without weighing you down. The warming spices and subtle heat will make your kitchen smell incredible and turn even a midweek dinner into something special.

I first improvised this during a rainy weekend getaway and it became my secret weapon for cozy nights in. Now it is part of my regular meal prep routine and it always feels like a treat.

What You'll Need

• Virgin coconut oil: lends subtle sweetness and helps toast the spices beautifully. Choose cold-pressed for the freshest aroma
• Minced garlic and grated ginger: bring bounce and depth. Always use fresh for the best punch
• Jalapeño: delivers gentle heat and brightness. Use a firm shiny pepper for a fruity flavor
• Sweet potato: adds natural sweetness and body. Look for one heavy for its size
• Cauliflower: makes the curry satisfying and adds lovely texture. Choose tight white florets with no brown spots
• Yellow or orange bell pepper: offers color and a touch of tang. Thicker walls mean more juiciness
• Carrots: round everything out with crunchy sweetness. Pick firm carrots with little or no cracks
• Firm or extra firm tofu: soaks up all the sauce and stays bouncy. Pat it dry and press if possible
• Curry powder turmeric cumin cinnamon salt: provide a rich base of flavor. Use a good quality curry blend you love
• Lite coconut milk: delivers creamy richness without making the dish too heavy. Give the can a shake before opening
• Tomato sauce: thickens and sweetens the curry while adding gentle acidity
• Vegetarian broth: keeps the sauce loose and layered
• Roasted cashews: get ground for body and crunch. Choose unsalted for best control of seasoning
• Cilantro: brings freshness as a garnish
• Extra whole cashews: for topping and extra crunch

How to Make It

Prepare the Aromatics:

Dice the garlic jalapeño and grate your ginger. Heat coconut oil in a large skillet over medium. Add the aromatics and cook for about three minutes until everything is fragrant but not browned. This will draw out the essential oils and give you a rich starting layer of flavor

Soften the Vegetables:

Add diced sweet potatoes cauliflower florets bell pepper and carrots to the skillet. Stir well then cook for seven to ten minutes until they begin to soften and take on color. Stir often so nothing sticks. This is your chance to let the vegetables caramelize slightly

Incorporate Tofu and Spices:

Once veggies are softened gently add the cubed tofu followed by curry powder turmeric cumin cinnamon and salt. Stir carefully to coat everything so the tofu absorbs the spices. Cook for four minutes to help the flavor infuse

Simmer With Coconut Milk and Sauces:

Pour in your coconut milk tomato sauce and vegetable broth. Stir well scraping the bottom of your skillet. Lower the heat to medium low and simmer for fifteen or so minutes until sweet potatoes and cauliflower are fork tender and the sauce has thickened

Add the Cashew Body:

Grind roasted cashews in a food processor or chop very finely. Stir them into the simmered curry for subtle crunch and nutty richness. Cook for two more minutes to let everything mingle

Finish and Garnish:

Taste the curry and adjust seasoning as needed more salt more spice or a splash of broth if too thick. Spoon the curry over fluffy rice or with warm naan. Garnish with chopped cilantro and a scatter of whole cashews for pop and color

I always look forward to the roasted cashew topping. The first time I added ground nuts for body was by accident but my kids loved the subtle crunch so now it is our signature. The aroma of ginger simmering with coconut reminds me of shared Sunday meals with my family gathered together in the kitchen

Storing and Reheating

Leftovers keep well covered in the fridge for three days and reheat gently in a small pan with a splash of water to loosen the sauce. You can also portion out cooled curry in airtight containers and freeze for up to two months. When reheating from frozen defrost overnight in the fridge and warm slowly to preserve texture

Ingredient Substitutions

No cauliflower Try broccoli or zucchini instead. Swap sweet potato for diced butternut squash in fall or use peas and green beans for spring. Full fat coconut milk can be used but the dish will be a bit richer and more decadent. Skip the cashews if you need a nut free version and use sunflower seeds as a creative substitute

Serving Suggestions

The curry sits perfectly over jasmine or basmati rice but I love serving with quinoa for extra protein. Scoop up every bit with warm naan or pita bread. Top with a dollop of coconut yogurt or squeeze of lime juice just before serving for freshness

A Bit of Curry History

Curry dishes like this have roots tracing back through India Southeast Asia and the Caribbean where coconut milk and spice blends are everyday staples. This recipe is a blend of South Asian flavors with a little creative license to make it weeknight friendly for modern kitchens

Seasonal Adaptations

Use spring peas and asparagus for a bright spring twist. In summer add zucchini or eggplant for a lighter feel. Fall squash brings even more sweetness and hearty texture

Helpful Notes

You can prep all veggies ahead for fast assembly on busy nights. Freeze extra ginger peel and grate directly from frozen. Always squeeze tofu gently in a clean towel before cubing so it crisps better and holds its shape

Success Stories

A friend told me this curry converted her adamant meat loving uncle into a tofu fan overnight It is a popular meal for new parents and makes a comforting gift

Freezer Meal Conversion

Double the recipe and portion into freezer bags Once thawed the flavors are just as vibrant and the tofu texture holds up beautifully

No matter which vegetables you have on hand this curry will bring bold comfort to any table. Let it simmer and savor the aromas—you will want to make it again and again.

Recipe FAQs

→ What type of tofu works best here?

Firm or extra firm tofu holds its shape well during cooking and absorbs the curry flavors nicely.

→ Can I adjust the spice level?

Absolutely. To make it milder, use less jalapeño or omit it. For more heat, add extra jalapeño or a pinch of chili flakes.

→ What vegetables can I substitute?

Green beans, peas, or broccoli are great additions or swaps. Choose your favorites for a personal touch.

→ How do I serve this curry?

It's delicious with steamed rice, quinoa, or warm naan bread to soak up the flavorful sauce.

→ What garnishes add extra flavor?

Fresh cilantro and crushed roasted cashews provide a delightful crunch and herbal note on top.