This Thai-style vegan yellow tofu curry recipe can be made in 50-minutes and tastes amazing. It looks, smells, and tastes so good that when served, guests and loved ones will think you’ve had a pro-chef in the kitchen.

Check out the video above to see how it is done, or read through the ingredients and step-by-step instructions below.

Vegan Yellow Tofu Curry
Credit: C/O

Also Read: 6 Nutritionist Tips for Wasting Less Food (and Saving More Money)

Ingredients (Serves 4)

  • 1 tbsp of Vegetable Oil
  • 1 small Yellow Onion (Sliced)
  • 1 large Red Bell Pepper (Sliced)
  • 2 Carrots (Sliced)
  • 2 large Yukon Gold Potatoes (Cut into 1-inch bite-sized pieces)
  • ⅓ cup of Yellow Curry Paste
  • 2 cans of Full-Fat Coconut Milk
  • 1 tbsp of Packed Brown Sugar
  • 1 tsp of Salt
  • 1 tsp of Red Chili Pepper Flakes (To taste)
  • 2 cups of Bite-Sized Broccoli Pieces
  • 1 block of Extra-Firm Tofu (Drained and cut into bite-sized cubes)
  • 4–6 cups of Cooked White or Brown Rice

Cooking Steps

  1. Heat the vegetable oil in a large pot over medium­ high heat.
  2. Add the onion, bell pepper, and carrots, and sauté for 2 to 3 minutes, until the bell pepper is tender.
  3. Add the potatoes and curry paste and sauté for another 3 to 4 minutes.
  4. Pour in the coconut milk, and stir in the brown sugar, salt, and red chili pepper flakes.
  5. Bring to a boil and cover. Lower the heat and simmer for 15 minutes.
  6. Add the broccoli and tofu and continue simmering, covered, for 15 more minutes.
  7. Serve while hot with rice.

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 6.

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