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This golden tofu curry is a hearty, one-pot dish that brings together firm tofu, an assortment of vegetables, and a creamy coconut milk base. The flavor profile is warm and balanced, thanks to a blend of turmeric, cumin, coriander, garam masala, and a hint of sweetness from jaggery. These spices give the curry its vibrant golden hue and aromatic depth, while the tofu and vegetables add texture and substance. Whether served with rice or flatbreads like naan, this dish is a versatile option that works for casual meals or more festive occasions.
The foundation of the curry begins with sautéing garlic, ginger, and onion until fragrant and lightly golden. This forms a flavorful base that’s enhanced by tomato puree and a carefully balanced spice mix. Root vegetables like carrots and potatoes are added alongside cauliflower and peas, bringing a mix of flavors and textures to the dish. The combination ensures each bite is satisfying and nutrient-rich, making it a complete meal in itself.
Tofu and coconut milk are added later in the process, giving the curry its creamy consistency and a boost of protein. Using extra-firm tofu ensures it holds its shape while simmering in the rich coconut-based sauce. The sweetness from jaggery rounds out the flavors, balancing the earthiness of the vegetables and the warmth of the spices. For an extra layer of aroma and taste, garam masala and freshly chopped cilantro are added just before serving.
This curry is not only flavorful but also highly adaptable. You can swap potatoes for sweet potatoes, use broccoli instead of cauliflower, or adjust the chili powder to your spice tolerance. For added convenience, frozen vegetables work just as well, cutting down on prep time. Its versatility extends to serving options, pairing beautifully with a variety of grains like basmati rice or even quinoa for a modern twist. The dish also stores well, making it an excellent choice for meal prep, with leftovers tasting even better as the flavors meld.
With its straightforward method and minimal cleanup, this tofu and vegetable curry is a reliable go-to for busy weeknights or when you want a comforting homemade meal. The one-pot preparation means you spend less time in the kitchen without sacrificing flavor or nutrition. Whether you’re cooking for your family, meal prepping for the week, or entertaining guests, this dish is sure to please a range of palates with its hearty, satisfying flavors.
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Silken tofu is too delicate for this recipe. Do not use it. Firm or extra-firm tofu is ideal for maintaining the structure.
Gently stir the tofu into the curry and avoid overmixing. Use firm or extra-firm tofu, and press it beforehand to remove excess water.
You can substitute coconut milk with cashew cream, almond milk, or soy milk, though the flavor and creaminess may differ.
Yes, sauté the garlic, ginger, and onion in a small amount of water or vegetable broth instead of oil.
Yes, but omitting it will make the curry less balanced. You can substitute it with a natural sweetener like maple syrup.
Reduce or omit the Red Chili Powder, if using. Note that Kashmiri Red Chili Powder doesn’t impart any spiciness and mostly adds color to the dish. You can add more sweetness or coconut milk to mellow the spices.
Yes, vegetables like zucchini, bell peppers, spinach, or broccoli work well. Adjust cooking times as needed.
Basmati rice is a great choice, but jasmine rice or brown rice also work well.
Yes. Sauté the aromatics and spices on the stovetop, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Thaw the curry in the refrigerator overnight, then reheat on the stovetop over low heat, adding a splash of water or coconut milk if needed.
Yes, curry powder or a mix of cinnamon, nutmeg, and cardamom can be used, but the flavor profile will vary slightly.
Tempeh and chickpeas are great substitutes.
Yes, omit them and add a pinch of asafoetida (hing) or extra ginger to enhance flavor.
Use light coconut milk or a plant-based milk alternative, reduce the oil, and limit the amount of tofu used.
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