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 (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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
