Vegan Tofu Coconut Curry Recipe

If you’re on the hunt for a comforting, flavorful, and totally satisfying meal, you’ve just found your new go-to. This Vegan Tofu Coconut Curry Recipe is one of those gems that somehow manages to be cozy and exotic all at once. Picture silky coconut milk infused with warming spices, tender veggies, and cubes of perfectly cooked tofu soaking up every bit of that luscious sauce. Honestly, I absolutely love how this turns out every single time. Once you try it, I’m pretty sure it’ll become a staple in your meal rotation too.

this …

Ingredients You’ll Need

This Vegan Tofu Coconut Curry Recipe is all about fresh, vibrant ingredients that blend beautifully into a rich, fragrant curry. When shopping, I like to pick a firm tofu that presses well, and if you can find fresh turmeric, that’s a treat — but powdered works just fine too.

• Virgin coconut oil: Adds a subtle tropical flavor and a perfect base for sautéing spices and veggies.
• Garlic: Fresh, minced garlic amps up the savory goodness and aroma.
• Fresh ginger: Gives a zingy warmth that’s essential in any good curry.
• Jalapeño: Provides a gentle heat, but you can omit or reduce if you prefer milder flavors.
• Sweet potato: A wonderfully sweet, starchy veggie that gets tender and melts into the curry.
• Cauliflower florets: Soaks up the curry sauce nicely while offering texture and nutrition.
• Yellow or orange bell pepper: Adds a touch of sweetness and brightness.
• Carrots: Thinly chopped for quick cooking and a sweet crunch.
• Curry powder: The heart of the flavor — pick a blend you love or make your own!
• Turmeric: Brings earthiness and that gorgeous golden color.
• Cumin: Adds depth and a smoky note.
• Ground cinnamon: A pinch rounds out the spices with gentle warmth.
• Salt: Simple but necessary to enhance every ingredient.
• Lite coconut milk: Keeps the sauce creamy but not too heavy.
• Tomato sauce: Adds acidity and body to balance the richness.
• Vegetarian broth: Helps meld flavors and thin the sauce to the perfect consistency.
• Roasted cashews, ground: This is my secret weapon for creaminess without dairy — it adds a subtle nuttiness too.
• Firm or extra-firm tofu: The star protein, soaking up all those curry flavors while staying firm and luscious.
• Cilantro and extra cashews: For garnish and a fresh pop of texture and color.

Variations

One of the best things about this Vegan Tofu Coconut Curry Recipe is its versatility — I often tweak it depending on what’s in season or what my family’s craving. Feel free to get creative!

• Add greens: I’ve tossed in spinach or kale towards the end of cooking to boost nutrition and color.
• Swap veggies: If you don’t have cauliflower, broccoli or zucchini works beautifully.
• Spice it up: For extra heat, adding a pinch of cayenne or using fresher chili peppers amps things right up.
• Make it nuttier: Toast a handful of cashews or even sprinkle some chopped peanuts just before serving for crunch.
• Protein alternatives: Tempeh or chickpeas are wonderful if you want to switch it up.

How to Make Vegan Tofu Coconut Curry Recipe

Step 1: Sauté the Aromatics and Veggies

Start by warming the virgin coconut oil in a large pot over medium-high heat. Once it’s shimmering, toss in the minced garlic, grated ginger, and diced jalapeño. I love how the kitchen fills with scent right at this stage — it signals that deliciousness is on the way. After about a minute, add your diced sweet potato, cauliflower florets, bell pepper, and carrots. Keep stirring frequently and sauté everything for around 10 minutes. You’ll notice the carrots start to soften and the veggies picking up a slight golden color — that’s perfect.

Step 2: Stir in the Spices

Now it’s time for the magic: sprinkle in the curry powder, turmeric, cumin, cinnamon, and salt. Stir everything so the veggies get evenly coated in these fragrant spices. This part smells absolutely incredible — it’s like your whole kitchen turns into a cozy curry haven.

Step 3: Build the Creamy Coconut Sauce

Pour in the lite coconut milk, tomato sauce, vegetarian broth, and ground roasted cashews. I discovered this trick when I wanted to make my curry extra creamy without heavy cream — those ground cashews do the trick perfectly. Stir everything together until the sauce is smooth and velvety.

Step 4: Add Tofu and Simmer

Gently fold in the cubed tofu, being careful not to break it up. Lower the heat, cover, and let everything simmer for about 20 minutes. You want the sweet potatoes and carrots to be fork-tender and the tofu to soak up all those rich curry flavors. This slow simmer is what makes the dish come together beautifully.

How to Serve Vegan Tofu Coconut Curry Recipe

Garnishes

I love finishing this curry with a handful of fresh cilantro — it adds a fresh, bright contrast to the creamy sauce. Sprinkling some extra roasted cashews on top gives a satisfying crunch that my family always asks for. If you like a little zing, a squeeze of fresh lime or lemon over the top is delightful too.

Side Dishes

This curry is wonderful served over fluffy basmati rice or fragrant jasmine rice to catch every drop of sauce. I’ve also enjoyed it with warm naan or flatbread when I want something to scoop with. If you’re looking to keep it lower carb, cauliflower rice works beautifully as well.

Creative Ways to Present

For a special dinner, I like to serve this curry in shallow bowls with a swirl of coconut cream on top and a sprinkle of fresh herbs. Layering the rice on the bottom with the curry ladled over creates a colorful, inviting presentation. Adding a few edible flowers or microgreens gives an elegant, restaurant-style touch your guests will love.

Make Ahead and Storage

Storing Leftovers

I keep leftover Vegan Tofu Coconut Curry Recipe in an airtight container in the fridge, and it stays delicious for up to four days. The flavors actually deepen overnight, so it’s a fantastic make-ahead dinner or lunch.

Freezing

This curry freezes really well, which honestly surprised me the first time I tried it. I portion it into freezer-safe containers or bags, then thaw in the fridge overnight before reheating gently on the stove. Just give it a good stir before serving to reincorporate any separated sauce.

Reheating

To reheat, gently warm the curry over low heat on the stove, stirring occasionally. Adding a splash of water or more coconut milk can refresh the sauce if it thickened too much. Avoid microwaving at high heat, as it can cause the coconut milk to split and texture to suffer.

FAQs

Final Thoughts

This Vegan Tofu Coconut Curry Recipe is one of those meals that feels like a warm hug on a plate. I used to struggle with curries that were either too watery or lacking depth, but this method and ingredient combo finally nailed it for me. Whether you’re new to plant-based cooking or a curry enthusiast, I promise you’ll enjoy the balance of creaminess, spice, and heartiness here. So grab your favorite pot and give it a try — I’m confident it’ll become a beloved favorite in your kitchen like it did in mine!

Print