This Indian inspired Tofu Coconut Curry With Vegetables is a mild dish that the whole family will enjoy. It has a creamy, flavorful curry sauce and is perfect on top of a bowl of rice or with some vegan naan. This is also an easy, one pot meal!
Not everyone is a fan of tofu, but I love it. It's incredibly versatile and so easy to prepare. With it's neutral flavor, it can be used in savory dishes as well as desserts. It tends to absorb whatever flavors it's being cooked with.
It only takes a minute to cube it and it's ready to go. If you already eat tofu, this is a unique way to make it that is super flavorful, but not spicy.

Curry Ingredients
This dish is very easy to make with simple ingredients.
- Coconut oil - If you don't have coconut oil, you can also use olive oil but you'll lose a little of the coconut flavoring.
- Onion - I use yellow onion but white word taste great too.
- Garlic
- Tofu - Make sure you use extra firm tofu.
- Spices: curry powder, cumin, ground ginger, and salt
- Coconut milk - I prefer using lite coconut milk as it has less saturated fat than full-fat coconut milk. Make sure you are using canned coconut milk and not the refrigerated coconut milk beverage.
- Tomato Sauce - Any kind is fine.
- Peas - Frozen peas work great.
- Carrots - Peel and chop into small pieces to ensure they are tender when cooked.

Options
This recipe uses yellow onion, carrots and peas but you can switch it up to suite your taste. Some veggie options are:
- Cauliflower florets
- Potatoes, peeled and cubed
- Red bell pepper slices (or any other kind of bell peppers you like)
- Eggplant
- Leafy greens such as baby spinach
- Cubed sweet potatoes
- Green beans
- Snow peas
You can change up this recipes in other ways:
- Spicy: Add some red pepper flakes.
- Toppings: Add some fresh cilantro and green onions. You can also add a splash of fresh lime juice.
Making the Tofu Coconut Curry
This easy tofu recipe only takes minutes of prep time.
To begin, prep the tofu by cutting it into 1-inch cubes. You can press your tofu to remove excess water, but I usually don't bother with this.
A tofu press is very easy to use. Don't have a tofu press? Check out How to Press Tofu to Remove Excess Moisture by the Spruce Eats.

Heat the coconut oil in a large pan. Add the onion, fresh garlic, and tofu cubes and cook for about 5 minutes or until the onions begin to get golden brown.

Add the curry powder, cumin, ginger and salt and stir carefully until well combined. Make sure you stir gently so you don't break up the tofu.

Next, add the coconut milk, tomato sauce, peas and carrots and stir until well combined. Bring to a low boil over medium-high heat.

Once the curry is boiling, lower the heat, cover and simmer for 30 minutes. Stir occasionally to prevent any burning on the bottom of the pan. Taste and add a pinch of salt, if needed.
Serve on top of your favorite kind of rice and enjoy!

I've adapted the recipe from this original one.
Serving Ideas
We like this best served over basmati rice (for flavor and texture) or brown rice (for nutrition). You can also serve over cauliflower rice.
You can also serve it with naan bread on the side. Be sure to find vegan naan as many kinds are made with yogurt.
Storage
Once the curry has cooled to room temperature, store leftovers in an airtight container in the fridge. Use within 5 days for best taste and texture.
FAQ
Can I make this recipe without onions and garlic?
Of course. If you are sensitive to onions and garlic, feel free to leave them out. You can also use garlic powder instead of fresh garlic, about ½ teaspoon worth.
Can you freeze this tofu curry?
Absolutely. Once the cooked curry has cooled to room temperature, spoon into freezer safe containers or bags. Thaw overnight in the fridge before reheating.
Is this curry good over jasmine rice?
Absolutely! It taste delicious over any kind of rice.
Can you use vegetable oil in place of the coconut oil?
You can but you will lose some flavor.
Can you use fresh ginger instead of ginger powder?
If you love ginger, feel free to use fresh as it will have a stronger taste. Make sure it's finely chopped. You can use up to 1 tablespoon, depending on how strong you want it.
Summary
Wondering what to make with tofu? This easy Tofu Coconut Curry recipe is super delicious and a great introductory recipe to tofu. It's the perfect comfort food and great as a weeknight dinner.
Looking for other vegan dinner recipes? Check out:
- Easy Vegan Mexican Casserole With Rice
- Ultimate Vegan Crock Pot Chili
- Easy Vegan Split Pea Soup With Potatoes
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Easy Tofu Coconut Curry With Vegetables (Vegan)
Ingredients
- 3 tablespoon coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 package tofu, extra firm
- 1 tablespoon curry powder
- 2 teaspoon cumin
- 1 ½ teaspoon ground ginger
- 1 teaspoon salt
- 1 16 oz. can coconut milk
- 2 cups tomato sauce
- 1 ½ cups frozen peas, thawed
- 1 ½ cups chopped carrots
Instructions
- Heat coconut oil in a large skillet or saucepan over medium heat.
- Add chopped onions, garlic, and tofu and cook for 5 minutes, stirring occasionally.
- Add the curry powder, cumin, ginger, and salt and stir until well combined. Stir gently so as to not break up the tofu.
- Stir in the coconut milk, tomato sauce, peas and carrots and bring to a low boil.
- Lower the heat, cover pan and simmer for 30 minutes, stirring occasionally.
- Serve on top of rice and enjoy!
Phoebe says
I was really surprised how much I liked this dish. I was a little afraid that it would be spicy since it’s a curry but it was very mild. I’m also not very familiar with cooking tofu but this was very easy. Thanks.
jencardenas says
I'm so glad you liked it. Thanks for the comment!