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Yellow Curry Tofu with White Rice

Vegan Yellow Curry With Tofu

  • Author: Michelle Cehn & Toni Okamoto
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 to 6 servings
  • Category: Dinner
  • Method: Stove
  • Cuisine: Thai
  • Diet: Vegan

Description

  • 1 tablespoon of vegetable oil
  • 1 small yellow onion, sliced
  • Large red bell pepper, sliced
  • 2 carrots, sliced
  • 2 large Yukon Gold potatoes (about 1 pound), cut into 1-inch bite-sized pieces
  • ⅓ cup of yellow curry paste (you can find this in small jars at most grocery stores and online)
  • 2 (13.5-ounce) cans of full-fat coconut milk
  • 1 tablespoon of packed brown sugar
  • 1 teaspoon of salt
  • 1 teaspoon of red chili pepper flakes (adjust according to your spice preference)
  • 2 cups of bite-sized broccoli pieces
  • 1 (16-ounce) block of extra-firm tofu, drained and cut into bite-sized cubes
  • 4–6 cups of cooked white or brown rice

Ingredients

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

Notes

Friendly Suggestion: 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 4.

Keywords: vegan curry, tofu curry, yellow curry, indian vegan, veggie curry