Vegan Dinner One Pan Meals

June 20, 2017

Vegetarian Tofu Cashew Coconut Curry

Name: Vegetarian Tofu Cashew Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 tablespoon virgin coconut oil; 3 cloves garlic, minced; 1 tablespoon freshly grated ginger; 1 jalapeño, diced; 1 medium sweet potato, diced into 1 inch cubes; ½ head of cauliflower, cut into small florets (about 2-3 cups); 1 bell yellow or orange pepper, diced; 2 carrots, thinly diced or chopped; 2 tablespoons curry powder; ½ teaspoon turmeric; ½ teaspoon cumin; ⅛ teaspoon ground cinnamon; ½ teaspoon salt; 1 (15 oz) can lite coconut milk; 1/2 cup tomato sauce; ½ cup vegetarian broth; ¼ cup roasted cashews, ground; 1 package firm or extra firm tofu, cubed; To garnish: Cilantro and extra cashews

Creamy, flavorful vegetarian tofu curry with tender sweet potatoes, carrots, cauliflower, and bell pepper. Beautiful veggies and tofu are simmered in a fragrant coconut curry sauce filled with garlic, turmeric, and ginger for a delicious vegan curry dish you’ll love!

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

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Jump to Recipe

Over the past year I’ve become OBSESSED with curry flavors. Don’t ask this Puerto Rican girl why, but I think it’s because there is a Thai neighborhood just up the block. The spices are aromatic and wander in and out of the streets. In a way, the smells are inviting me to come in a try something I’ve never had before, which is often what Tony and I try to do when we go out.

Lately, it’s been all about that curry life. I love slurping up a big bowl of coconut curry from our local Vietnamese restaurant Tank Noodle, or trying a spicy version over rice; not only is it comforting, but I feel like there’s something really healing about a good curry.

Last week I’m sure some of you noticed via Instagram stories that I came down with an awful sore throat & cold that made me lose my voice completely. Besides pumping my body with probiotics, kombucha, tea, lemon, ginger and vitamins, I knew I needed a little something with all the good spices for dinner. Perhaps even something reminiscent of the neighborhood Thai and Indian restaurants from down the street. AKA CURRY LIFE.

Whenever I’m sick, I love eating vegetarian. I know people say you’re supposed to have chicken noodle soup, but there’s something magical about eating plant based for a few days and feeling nourished. So anyway, I decided to make an incredible vegetarian tofu curry recipe, which I can somehow get Tony to eat. Told you it was magical.

Everything you’ll need to make the best tofu curry

This beautiful vegan curry recipe is filled with veggies that simmer in a light coconut and tomato curry sauce. It’s rich, creamy, and packed with flavor. Here’s what you’ll need to make it:

Vegetables: we’re adding sweet potato, carrots, cauliflower, red bell pepper, and a jalapeño to this vegan tofu curry.
Coconut oil: you’ll need a little coconut oil to cook down those veggies.
Tofu: because it’s tofu curry, of course! The tofu cubes add a lovely texture and a wonderful boost of plant-based protein. I recommend using firm or extra firm tofu so that it holds up in the curry.
Herbs & spices: this curry dish has tons of flavor thanks to fresh garlic and ginger, curry powder, turmeric, cumin, a little ground cinnamon, and a pinch of salt to taste.
For the broth: simmer it all together in lite coconut milk, tomato sauce, and some vegetable broth.
Mix-ins and garnishes: I love adding ground roasted cashews straight to the pot, and then garnishing with fresh cilantro and extra chopped cashews. Feel free to add a squeeze of lime juice at the end for a little acidity.

Don’t forget these steps before cooking with tofu

You’ll want to remove as much of the excess water in the tofu as possible so that it holds flavor and gets nice and crispy:

Wrap your extra firm tofu block with a dish towel or paper towels and place it on a plate.
Place a wooden cutting board on top.
Put something heavy on top of the cutting board like a pot of water, books, etc. so that the water begins to squeeze out into the towel.

Customize your tofu curry

This easy tofu curry recipe is even easier to customize with what you have on hand! Here’s what I can recommend:

Pick your protein. While it is tofu curry, you could always swap the tofu for a can of chickpeas. If you’re not vegan or vegetarian, feel free to add chicken or shrimp.
Choose your veggies. This recipe is great for using up any veggies you have in your fridge. I think mushrooms, an onion, and spinach would be great in here!
Kick up the heat. If you like spicy flavors feel free to add in some sriracha, red chili paste or your fav hot sauce.

Our fav ways to serve this curry dish

This vegan tofu curry is delicious on its own, but I also love serving it with:

Basmati rice, jasmine rice, or my famous Coconut Rice
Cauliflower Rice for a grain free option
Naan for dipping (typically for an Indian curry recipe rather than Thai curries, but still delicious dipped with this wonderful sauce!)

Storing & freezing tips

To store: store any leftovers in the refrigerator for up to 4 days in an airtight container.
To freeze: be sure to not overcook the vegetables. Let the curry cool completely before transferring it to a freezer safe bag or container. Freeze for up to 2 months, and reheat in the microwave or on the stovetop after thawing it in the refrigerator.

More vegetarian recipes you’ll love

Get all of my vegetarian dinner recipes here, and all of my tofu recipes here!

I hope you love this vegetarian tofu curry recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!