Creamy Tofu Curry with Vegetables

If you’re craving a comforting, plant-based dish that’s packed with flavor and nutrients, this Creamy Tofu Curry is the answer! Featuring organic sprouted tofu, vibrant veggies, and aromatic spices, this easy one-pan meal comes together in under 40 minutes. Perfect for busy weeknights or a cozy weekend dinner, it’s a delicious way to nourish your body and soul.

Ingredients

For the Curry:

• 1 block organic sprouted tofu, pressed and cubed

• 1 can (13.5 oz) coconut milk

• 1 cup peas (fresh or frozen)

• 1 cup diced carrots

• 1 red bell pepper, thinly sliced

• 1 cup chopped kale (stems removed)

• 1 medium onion, diced

• 3 cloves garlic, minced

• 2 tablespoons tomato paste

• 1 teaspoon cumin

• 1 teaspoon garlic powder

• Salt and pepper, to taste

For Serving:

• 2 cups cooked basmati rice

Instructions

1. Prepare the tofu

   • Press the tofu to remove excess moisture, then cut it into bite-sized cubes. Set aside.

2. Sauté the aromatics

   • In a large skillet or wok, heat 1 tablespoon of oil over medium heat. Add the diced onion and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.

3. Cook the vegetables

   • Add the carrots and red bell pepper to the skillet. Sauté for 5 minutes, or until they begin to soften. Stir in the tomato paste, cumin, garlic powder, salt, and pepper.

4. Make the curry base

   • Pour in the coconut milk and bring it to a simmer. Add the tofu cubes, kale, and peas. Stir well to coat everything in the creamy curry sauce.

5. Simmer to perfection

   • Cover the skillet and let the curry simmer for 10–12 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together. Taste and adjust seasoning if needed.

6. Serve

   • Spoon the curry over a bed of fluffy basmati rice and garnish with fresh herbs like cilantro or a squeeze of lime if desired.

Why You’ll Love This Recipe

• High-Protein & Plant-Based: Organic sprouted tofu is an excellent source of plant-based protein.

• Rich and Creamy: Coconut milk creates a luxurious, dairy-free sauce.

• Customizable: Swap in your favorite vegetables or adjust the spices to suit your taste.

This tofu curry is more than just a meal—it’s a warm, nourishing hug in a bowl. Perfect for vegans, vegetarians, or anyone looking to add more wholesome, plant-based meals to their rotation.

Tips for Success

• Press the Tofu: Removing excess moisture helps the tofu absorb the curry flavors better.

• Prep Ahead: Chop your veggies and measure your spices in advance for a quick assembly.

• Storage: This curry tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 4 days.

Try this creamy tofu curry recipe for your next meatless meal, and let me know how it turns out! 🥢🍛

Disclaimer: This recipe is intended for general informational purposes only. Always check for allergens and consult a healthcare professional for any dietary concerns. I am not legally accountable for any adverse reactions.