Spicy Tofu Curry with Mixed Vegetables


  • 1 block (about 14 oz) firm tofu, pressed and cubed
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 cup broccoli florets
  • 1 carrot, sliced
  • 1 can (14 oz) coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon maple syrup or coconut sugar
  • 1 tablespoon lime juice
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)
  • Cooked brown rice (for serving)


  1. Prepare the Tofu:
    • Press the tofu to remove excess water, then cut it into cubes.
  2. Sauté the Aromatics:
    • Heat the vegetable oil in a large skillet or wok over medium heat.
    • Add the chopped onion, minced garlic, and minced ginger. Sauté until fragrant and the onion is translucent, about 2-3 minutes.
  3. Cook the Vegetables:
    • Add the sliced red bell pepper, green bell pepper, broccoli florets, and sliced carrot to the skillet. Cook for another 5 minutes, or until the vegetables are tender-crisp.
  4. Prepare the Curry Sauce:
    • Pour in the coconut milk and stir in the red curry paste, soy sauce or tamari, maple syrup or coconut sugar, and lime juice. Stir well to combine.
  5. Add the Tofu:
    • Gently add the cubed tofu to the skillet, stirring carefully to coat it with the curry sauce.
  6. Simmer:
    • Let the curry simmer for about 10-15 minutes, stirring occasionally, to allow the flavors to meld and the tofu to absorb the sauce.
  7. Adjust Seasoning:
    • Taste the curry and adjust the seasoning with salt as needed.
  8. Serve:
    • Serve the spicy tofu curry hot, garnished with freshly chopped cilantro, alongside cooked brown rice.


  • Tofu Texture: For firmer tofu, you can bake the tofu cubes in the oven before adding them to the curry.
  • Spice Level: Adjust the amount of red curry paste to control the spiciness of the curry according to your preference.
  • Vegetable Variations: Feel free to customize the vegetables based on what you have on hand or your personal preferences.

Benefits of this Recipe:

  1. Plant-Based Protein: Tofu provides a good source of protein, essential for muscle repair and growth.
  2. Nutrient-Rich Vegetables: Bell peppers, broccoli, and carrots are packed with vitamins, minerals, and antioxidants.
  3. Healthy Fats: Coconut milk adds creaminess and provides healthy fats, promoting satiety and aiding nutrient absorption.
  4. Balanced Flavor Profile: The combination of spices, sweetness from maple syrup, and acidity from lime juice creates a harmonious and flavorful curry.
  5. Wholesome Carbohydrates: Brown rice serves as a nutritious and fiber-rich base, complementing the curry perfectly.

Nutritive Value (Per Serving – Estimated):

  • Calories: 350
  • Protein: 15g
  • Carbohydrates: 30g
  • Dietary Fiber: 8g
  • Sugars: 7g
  • Fat: 20g
  • Saturated Fat: 14g
  • Cholesterol: 0mg
  • Sodium: 500mg
  • Vitamin A: 120% of the Daily Value (DV)
  • Vitamin C: 150% of the DV
  • Calcium: 15% of the DV
  • Iron: 20% of the DV

This spicy tofu curry with mixed vegetables is a nourishing and satisfying dish that’s sure to become a favorite in your recipe rotation. Enjoy the aromatic flavors and wholesome goodness with every bite!

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