Vegan Yellow Tofu Curry

Vegan Yellow Curry With Tofu

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 4 to 6 servings

Category: Dinner

Method: Stove

Cuisine: Thai

Diet: Vegan

  1. Ingredients
  2. Description
  3. Notes


1 tablespoon of vegetable oil

1 small yellow onion, sliced

Large red bell pepper, sliced

2 carrots, sliced

2 large Yukon Gold potatoes (about 1 pound), cut into 1-inch bite-sized pieces

See also:Carrot Cake RecipeCarrot Cake Recipe

cup of yellow curry paste (you can find this in small jars at most grocery stores and online)

2 (13.5-ounce) cans of full-fat coconut milk

1 tablespoon of packed brown sugar

1 teaspoon of salt

1 teaspoon of red chili pepper flakes (adjust according to your spice preference)

2 cups of bite-sized broccoli pieces

1 (16-ounce) block of extra-firm tofu, drained and cut into bite-sized cubes

4–6 cups of cooked white or brown rice



Heat the vegetable oil in a large pot over medium high heat. Add the onion, bell pepper, and carrots, and sauté for 2 to 3 minutes, until the bell pepper is tender.

Add the potatoes and curry paste and sauté for another 3 to 4 minutes.

Pour in the coconut milk, and stir in the brown sugar, salt, and red chili pepper flakes.

Bring to a boil and cover. Lower the heat and simmer for 15 minutes. Add the broccoli and tofu and continue simmering, covered, for 15 more minutes.

Serve with the rice.

See also:Chinese Chickpea SaladChinese Chickpea Salad


Friendly Suggestion: If you like your tofu to be very firm, sauté it in 1 tablespoon of canola oil for 3 to 4 minutes before adding it in step 4.

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