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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 1x
  • Category: Dinner
  • Method: Stove
  • Cuisine: Thai
  • Diet: Vegan


Ready for the most delicious yellow curry you’ll ever try? This curry is made with yellow curry paste, delicious veggies, and tofu, for a flavorful and filling vegetarian dinner. It’s perfect for vegan and plant-based eaters and omnivores alike!



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

46 cups of cooked white or brown rice


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.

Add the potatoes and curry paste and sauté for another 3 to 4 minutes.

Pour in the coconut milk, and stir in the brown sugar, salt, and red chili pepper flakes.

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.

Serve with the rice.


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