Yellow Curry With Tofu

One of our favorite dishes to order at a Thai restaurant is yellow curry with tofu. It’s one of those menu items that you can always count on to be “accidentally vegan.” Plus, no matter what type of food you’re craving at the time, yellow curry always seems to hit the spot. It’s flavorful, packed with veggies, and laced with a staple plant-based protein: tofu!

If Thai is your favorite cuisine, you’ll also love these easy pad thai with tofu, Thai vermicelli noodle soup, and Thai tofu salad with peanut sauce recipes!

Why This Tofu Curry Will Be Your Go-To Recipe

If you don’t already love curry, this recipe will change your mind!

• Cozy Without Being Heavy. The creamy coconut milk makes this curry rich and comforting, while the vegetables keep it fresh and colorful.
• Tofu Soaks Up the Flavor. Extra-firm tofu works especially well here because it absorbs the savory curry sauce with every bite.
• Sweet-and-Spicy Balance Is So Good. Yellow curry paste brings the savory spice, while brown sugar adds just enough sweetness to round everything out.
• Easy to Make Your Own. Use potatoes or chickpeas, swap in your favorite vegetables, or adjust the curry paste to suit your spice preference.
• Makes Great Leftovers. The flavors have even more time to mingle after cooking, making leftovers just as satisfying the next day.

Key Ingredients and Substitutions

Most of these staple ingredients will already be in your kitchen pantry.

• Full-Fat Coconut Milk – Creates the creamy curry sauce and helps mellow the spices. Full-fat, canned coconut milk gives you the richest texture. Shake the can well before opening to mix the coconut cream and liquid.
• Yellow Curry Paste – You can find yellow curry paste at most grocery stores in the ethnic section—just double check to make sure there is no shrimp or shellfish. This is the one we use most often—made with shallots, garlic, lime juice, galangal, salt, red chilli, turmeric, coriander, fennel, cumin, cinnamon, and clove. Use another vegan curry paste, such as red curry paste, for a different flavor.
• Brown Sugar – Brings out the flavors and enhances the richness of the curry. Maple syrup, agave syrup, or granulated sugar all work well.
• Yukon Gold Potatoes or Chickpeas – Yukon Gold potatoes make the curry hearty and filling while soaking up the flavorful sauce. Chickpeas are a great option if you want extra protein and a slightly different texture. Try sweet potatoes, cauliflower, or another type of potato.
• Extra Firm Tofu – Adds plant-based protein and gives the curry a satisfying, hearty bite. Chickpeas, tempeh, or vegan chicken-style pieces can work instead.
• Vegetables (Broccoli, carrots, bell pepper, and yellow onion) – Add color, texture, and extra fiber. Don’t overcook it if you like your vegetables to have some bite. See vegetable swaps below.

How to Make This Curry Dish

This yellow curry tofu recipe is not only delicious, but it’s so easy to make!

Step 1: Sauté the Veggies – Heat the 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 pepper starts to soften.

Step 2: Add the Potatoes & Curry Paste – Stir in the potatoes (or chickpeas) and curry paste. Cook for another 3 to 4 minutes, stirring occasionally.

Then, Step 3: Simmer the Curry – Pour in the coconut milk and stir in the brown sugar, salt, and red chili flakes. Bring to a boil, then cover and reduce the heat. Simmer for 15 minutes.

Step 4: Add the Tofu & Broccoli – Stir in the broccoli and tofu, cover, and simmer for another 15 minutes. Serve hot over steamed rice.

Pro Curry Tips

• Vegetable Swaps – Switch it up by using different types of veggies such as: bok choy, frozen peas, sugar snap peas, string beans, or cauliflower.
• Cook the Onion First – Give the onion a few minutes to soften before adding the other ingredients. Shallots, white onion, or red onion work well.
• Spice Level – Curry pastes vary in heat, so start with less if you’re unsure about the spice level.
• Sweetness – Add the brown sugar gradually and taste the sauce before adding more.
• Lower Fat Version – Light coconut milk works, but the curry will be less creamy. You can also use unsweetened cashew cream for a different option.
• Tofu Texture – Avoid using soft tofu or silken tofu in this recipe, as it will disintegrate in the curry. Press the tofu first to remove excess water so it absorbs more of the curry sauce.

FAQs