This delicious vegetable and tofu curry is the ultimate comfort food that is easy to make. Only a bit of prep is required and dinner will be on the table in less than 30 minutes.
Comfort in a Bowl
In winter, I love cosying up with a bowl of curry or stew to keep me warm, inside and out. But even more than that, I love getting dinner ready in less than 30 minutes. Especially if I don’t have to keep an eye on it.
For this recipe, you only need to prepare your vegetables, the tofu, and leave it to cook in the pan for 20 minutes.
Coconut milk is one of my favourite ingredients to cook with, whether it’s for curries or desserts. You can find my Vegan Cheesecake Recipe here, and this Vegan Noodle & Broth Recipe there. It makes everything silky soft while giving it a delicate nutty flavour, without the dairy. What’s not to love?
Vegetable & Tofu Curry
If you have decided to cut down on meat or are eating mainly vegetarian or vegan, this recipe is for you. Tofu is a great source of vegan protein, and we all need our veggies ! For vitamins, energy, fighting diseases, boosting your immune system, and more.
In this recipe, I like to use bell peppers and sweet potatoes, but you’re free to do as you want. This is the kind of recipe where you can put any veggies you’ve got in the fridge, as long as they can cook in coconut milk.
Method
Dice an onion, heat up a tablespoon of olive oil in a large saucepan or a wok, and fry the onion gently for 5 minutes. In the mean time, prepare the vegetables: slice the bell pepper, cube the sweet potato.
If the tofu is already pressed, you just have to cut it in cubes and wait for 5 minutes before the end. If it is not pressed, put it whole on a chopping board. Cover it with a plate, and place on top of the plate a heavy cooking book to press the tofu. It will hep get rid of excess water and fry better.
Once this is done, transfer your vegetables to the hot saucepan, stir for a minute and add the coconut milk. Add the curry paste or your own spices (I do that when I run out of curry paste), and stir until well combined. Let it simmer for 20 minutes.
Fry the tofu cubes in a tablespoon of olive oil, then transfer to the vegetable curry.
You can eat this delicious vegetable and tofu curry with naan or flatbreads, it’s even better !
For more easy dinner recipes, check out Goat Cheese & Courgette Savoury Tart, Soy & Ginger Salmon Recipe, Cauliflower Tacos with Creamy Cashew Sauce, Rocket & Sweet Potato Salad.
Vegetable & Tofu Curry
Ingredients
- 400 g firm tofu
- 1 courgette, sliced
- 2 large bell peppers
- 1 large sweet potato
- 1 red onion
- 2 cans of coconut milk (400mL each)
- 1 large garlic clove
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp ginger
- To replace the spices, Thai red or green curry paste
Instructions
- Press the tofu if needed: place the tofu on a chopping board, place a plate on top of it. Add your heaviest cooking book or something heavy on the plate. This will help get rid of the excess water if needed.
- Slice and dice the onion, press the garlic.
- In a large saucepan or wok, heat up 2 tbsp of olive oil. Add the onion once it's hot.
- Cube the tofu, slice the courgette and bell peppers. Cut the sweet potatoes into small chunks. Mince the garlic.
- Once it's all ready, add the minced garlic and all the vegetables to the pan. Cover with the coconut milk, add the curry paste or spices, depending on what you are using. Stir until well combined.
- Cover the pan with a lid and let it simmer for about 20 minutes. Serve hot.
- You can serve this with brown rice or naan bread.
