Yellow Tofu Curry

"Who doesn’t love Thai food? It’s full of amazing flavors, colors, fragrant aromas, and it tends to be fairly budget-friendly. A true favorite. These are some of the reasons Michelle and I decided to share this incredible Yellow Tofu Curry recipe from The Friendly Vegan Cookbook, so we hope you love it as much as we do!"
-- @plantbasedonabudget
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  • Recipe Card
Prep time 20mins
Cook time 30mins
Serves or Makes: 5

Recipe Card


  • 1 tablespoon vegetable oil
  • 1 small yellow onion, sliced
  • 1 large red bell pepper, sliced
  • 2 carrots, sliced
  • 2 large Yukon Gold potatoes (about 1 pound), cut into 1-inch bite-sized pieces
  • 1/3 cup yellow curry paste
  • 2 (13.5-ounce) cans of full-fat coconut milk
  • 1 tablespoon packed brown sugar
  • 1 teaspoon salt
  • 1 teaspoon red chili pepper flakes (adjust according to your spice preference)
  • 2 cups 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


  • Step 1

    Heat the vegetable oil in a large pot over medium­high heat. Add the onion, bell pepper, and carrots, and sauté for 2 to 3 minutes, until the bell pepper is tender.

  • Step 2

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

  • Step 3

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

  • Step 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.

  • Step 5

    Serve with the rice.

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