Vegetable and Tofu Curry
A quick, wholesome vegetable and tofu curry featuring cauliflower, kale, and aromatic spices simmered in creamy coconut milk. Perfectly balanced with plant-based protein and fiber, this meal is easy, satisfying, and ideal for everyday cooking or meal prep. Serve with rice or naan for a comforting, weeknight-friendly dinner.
Equipment
- 1 large skillet or sauté pan
- 1 sheet pan (for tofu)
- Parchment paper
- Knife and cutting board
- Measuring Cups and Spoons
- Wooden spoon or spatula
- Colander
Ingredients
- 14 oz firm tofu drained and cubed
- 1 tablespoon olive oil plus extra for drizzling
- 1 large onion thinly sliced
- ½ –1 teaspoon kosher salt adjust to taste
- 1 –3 tablespoons red or green Thai curry paste
- 2 teaspoons curry powder e.g., Madras
- 2 teaspoons turmeric powder
- 13.5 oz can unsweetened coconut milk
- 2 teaspoons brown sugar
- 1 large head cauliflower cut into florets
- 2 –4 oz kale stems removed and chopped
- ½ lime for serving (optional)
- Cooked rice or naan for serving (optional)
Instructions
- Prepare the Tofu: Begin by draining your tofu to remove excess moisture, which helps it hold its shape and absorb flavors better. Remove the block from its packaging and place it in a colander. If your tofu came in a plastic container, place the container on top of the tofu to press it gently. Add a heavy object, like a can of tomatoes or a small pot, to apply pressure. Let it drain for 10–15 minutes. This step ensures your tofu won’t become watery when cooked.
- Cube the Tofu: Once drained, carefully cut the tofu into approximately 1-inch cubes. Try to make the cubes uniform so they cook evenly. Spread the tofu pieces on a parchment-lined sheet pan, drizzle lightly with olive oil, and sprinkle a pinch of kosher salt. Gently toss to coat all sides.
- Roast the Tofu: Preheat your oven to 425ºF (220ºC). Place the tofu in the oven for about 15 minutes, or until the edges begin to turn lightly golden. The goal is a firm, lightly crisp exterior while keeping the inside soft. Remove from the oven and set aside.
- Sauté the Onions: While the tofu is roasting, heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the thinly sliced onions and a generous pinch of salt. Cover the pan with a lid and cook gently for 10–15 minutes, stirring occasionally. This slow cooking allows the onions to become sweet, tender, and slightly caramelized, forming a flavorful base for the curry.
- Prepare the Vegetables: Trim the cauliflower by removing the tough stem and outer leaves, then cut it into bite-sized florets. For the kale, remove the thick stems and chop the leaves into roughly one-inch pieces. Having all vegetables prepped in advance makes adding them to the curry smooth and stress-free.
- Toast the Spices: Once the onions are soft and slightly golden, remove the lid and stir. Add the Thai curry paste, curry powder, and turmeric to the pan. Stir continuously for 1–2 minutes, allowing the spices to bloom and coat the onions. This step is essential for releasing the aromatic flavors, giving your curry a deep, rich taste.
- Add Coconut Milk and Water: Pour in the entire can of coconut milk. Use the empty can to measure and add about 2 ¾ cups of water. If you prefer a more soup-like consistency, add a full 3 cups of water instead. Stir gently to combine, then bring the mixture to a gentle simmer over medium heat.
- Season the Curry Base: Add 2 teaspoons of brown sugar and 1 teaspoon of kosher salt. Stir to dissolve the sugar completely. Taste the broth at this stage and adjust salt or sugar to balance the flavor. The sugar helps cut through the richness of the coconut milk and enhances the natural sweetness of the vegetables.
- Cook the Cauliflower and Tofu: Gently add the cauliflower florets and roasted tofu cubes to the simmering curry. Allow them to cook uncovered for about 10 minutes, or until the cauliflower is tender when pierced with a knife. Stir occasionally to ensure even cooking and prevent sticking. Keep in mind that the vegetables will become softer over time, and the curry flavors will continue to deepen.
- Incorporate the Kale: Once the cauliflower is tender, add the chopped kale to the pan. Stir it into the curry until wilted, which should take 1–2 minutes. The kale adds vibrant color, texture, and a nutritional boost with fiber and antioxidants.
- Adjust Seasoning: Taste the curry and adjust the seasoning if needed. Add more salt, a squeeze of lime juice, or an extra dash of curry paste if you like more heat. If the curry seems too thick, add water a little at a time until you reach your desired consistency.
- Serve the Curry: Spoon the curry over cooked rice or serve alongside warm naan bread. Optionally, garnish with an extra squeeze of lime or a drizzle of olive oil for brightness. Enjoy immediately for the best texture, or refrigerate for later; the flavors will continue to develop overnight.
Notes
- Use firm tofu for best texture; extra-firm tofu works well if you prefer a chewier bite.
- Don’t skip pressing the tofu—it prevents the curry from becoming watery.
- Adjust the curry paste based on your spice tolerance; start small and taste as you go.
- Coconut milk adds richness without saturated fat; full-fat or light versions both work, but full-fat gives creamier results.
- Cauliflower cooks quickly; watch closely to avoid overcooking and turning mushy.
- Kale can be substituted with spinach or Swiss chard for a milder flavor.
- The curry keeps well for 2–3 days in the fridge and actually tastes better after a day as flavors meld.
