Vegetable and Tofu Curry
A comforting curry featuring a medley of colorful vegetables and firm tofu simmered in fragrant coconut milk, offering a harmonious blend of textures and flavors. This indian-inspired vegetarian ready in about 40 minutes pairs pressed and cubed firm tofu, coconut milk, curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz, pressed and cubed firm tofu
- 12 oz, such as bell peppers, carrots, and snap peas mixed vegetables
- 1 cup coconut milk
- 2 tbsp curry paste
- 1/2 cup vegetable broth
- 1, juiced lime
- 2 tbsp, chopped fresh cilantro
- 2 cloves, minced garlic
- 1 tsp, grated ginger
- 1 tsp brown sugar
- 1 tbsp coconut oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp coconut oil in a large pot over medium heat. Add 2 minced garlic cloves and 1 tsp grated ginger, and cook for 1 minute until fragrant.
- Step 2: Stir in 2 tbsp curry paste and cook for 1 minute to release its aroma.
- Step 3: Add 12 oz cubed pressed tofu and 12 oz mixed vegetables, stirring to coat with curry paste.
- Step 4: Pour in 1 cup coconut milk and 1/2 cup vegetable broth, then add 1 tsp brown sugar. Bring to a gentle simmer and cook for 15-20 minutes until vegetables are tender.
- Step 5: Stir in 1/4 cup lime juice and 2 tbsp chopped fresh cilantro. Cook for 2 more minutes, then remove from heat. Serve hot with rice.
Frequently asked questions
How long does Vegetable and Tofu Curry take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vegetable and Tofu Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pressed and cubed firm tofu from drying out.
Can I substitute ingredients in Vegetable and Tofu Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vegetable and Tofu Curry for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Vegetable and Tofu Curry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
