Tofu Thai Yellow Curry
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My restaurant-style Tofu Thai Yellow Curry recipe is a vegetarian and vegan-friendly makeover of the classic dish, but lighter and healthier. It is packed with veggies, tofu, and cashews, and cooked in a curry-spiced coconut sauce that takes ONLY 30 minutes. You’ll wanna bookmark this curry!
Yellow curry is one of my favorite dishes to order at Thai restaurants. It has the perfect balance of spicy, savory, and slightly sweet, thanks to the rich coconut milk curry the vegetables and tofu are cooked in. It has a similar flavor to my Thai vegetable coconut curry soup, but loaded with potatoes, asparagus, broccoli, peppers, and tofu to make it more satisfying.
I’ve been making it on repeat ever since I created this vegan version, and my husband, who usually isn’t the biggest coconut fan, says it’s better than his favorite tofu Tikka masala. Served with rice and naan bread, it’s the most comforting lightly spiced dish that the whole family can enjoy. Even the kids!
👩🏽🍳 Why I Love This Recipe
Nobody can resist this coconut-spiced curry packed with vegetables and tofu! It fits every diet for low-calorie, gluten, dairy, vegan, vegetarian, and even nut if you remove the cashews. The best part? It only takes me 30 minutes to saute and simmer everything, which is perfect for those hectic week nights when I just want something yummy in a hurry after a hard days work. And it tastes even better the next day, making it a great recipe to bulk and save for anytime.
Unlike most curry recipes, where everything gets cooked in the same skillet, my tofu Thai yellow curry uses 2 skillets: one for the veggies and one for the coconut and tofu. Don’t stress! It’s a simple process, I promise! The reason I saute the potatoes, asparagus, and broccoli in curry spices separately is because we want the tofu to soak up the delicious onion, garlic, spiced coconut milk mixture before combining them together with chopped cashews. Tofu is just a sponge that absorbs all the flavors in this curry, producing a flavor “explosion” in every bite.
The tender texture of curry-infused vegetables, crunchy cashews, and juicy tofu served over brown rice is so good, I cant help but lick my plate. If you love a traditional yellow curry dish, but don’t love how full you feel after eating it, this yellow curry recipe with tofu is for you. It’s saucy and creamy, while not being as heavy as the version you’d find at your local Thai restaurant, but it tastes just as good (or better, in my opinion)! 😉
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🥘 Ingredients
My easy tofu Thai yellow curry recipe calls for simple ingredients that you can find at most local grocery stores! Here’s what you need to make this Thai tofu yellow curry recipe:
Light Coconut Milk: I use canned coconut milk to create a creamy base while keeping the fat and calories in check.
Curry Powder: This ingredient gives this Thai yellow curry with tofu recipe its distinct yellow color, thanks to the addition of turmeric powder. I use a high-quality curry powder, such as the one from Simply Organic.
Garlic: For the best flavor, I use fresh garlic. Mince it finely or press it through a garlic press.
Extra Firm Tofu: I drain and gently press the tofu to extract any excess water. Then cut the tofu into small cubes.
Plenty Of Vegetables: In particular, I like to use red onions, broccoli, potatoes, asparagus, and yellow peppers.
Cashews: Adds crunch, nuttiness, and natural sweetness to the tofu yellow curry recipe. I toast and chop the cashews for more depth of flavor.
Cilantro: For a fresh herbal flavor and a nice pop of green, I add a handful of cilantro, loosely chopped.
Spices: Warm spices add wonderful flavors to this recipe. I use cumin, a pinch of cayenne (or more, if you like things spicy), cardamom, and ground black pepper.
Brown Rice (To Serve): I prefer brown jasmine rice, but traditional long-grain brown rice also works for this Thai tofu potato curry.
Substitutions
Plant-Protein: Sometimes when I don’t have tofu on hand, I’ll use tempeh, seitan, chickpeas, vegan chicken, soy curls, or jackfruit. They’re all great in the curry.
Store-Bought Curry Paste: 2 tablespoons of vegan Thai yellow curry paste can work in place of the yellow curry powder. I recommend trying the Thai curry paste before adding it to your dish, as different brands have different flavor profiles and heat levels.
Brown Rice: I’ve made this curry with other types of rice instead of brown rice. Serve this vegan yellow Thai curry recipe over steamed white jasmine rice, regular basmati rice, quinoa, or cauliflower rice for a lower-carb option.
🔪 How To Make
To make this easy-peasy Thai yellow curry, just follow my step-by-step instructions below:
Saute The Onion, Garlic, and Curry Powder: I saute the onion and 2 cloves of chopped garlic in 1/2 teaspoons of olive oil in a large pot over medium-high heat. (You can also use avocado oil or coconut oil here). Then, I add 2 tablespoons of curry powder and salt and stir until combined.
Add Coconut Milk: Then, I add the creamy coconut milk to the onion mixture and whisk to work out any clumps. Bring to a simmer over medium heat, and cook for 5 minutes.
Add Tofu And Simmer: I stir in the tofu and cook for a few minutes until the tofu is heated through, then simmer the liquid on low heat for 5 minutes until it has reduced slightly.
Cook Veggies For Yellow Curry: Meanwhile, in a large pan, I saute the broccoli, asparagus, (potatoes if using), and pepper with 2 chopped garlic cloves over medium heat, adding salt, cayenne, the remaining curry powder, cumin, and other spices to taste. Cook until the veggies are crisp.
Combine With Yellow Curry Sauce: Now, I pour the tofu and coconut milk mixture in with the veggies and stir to combine.
Season to Taste, Add Cashews: Next, I bring the Thai tofu curry to a simmer (adding additional spices as needed) over medium heat to cook through for 5 minutes. Then, I remove the pan from the heat and stir in the cashews.
Garnish and Serve: I top with fresh cilantro and serve this yellow coconut curry with hot steamed rice.
💭 Expert Tips
My #1 Secret Tip for this tofu Thai yellow curry is to drain and press the tofu before cubing and adding it to the dish, as it will help your tofu retain a nice texture. Additionally, it removes any extra water from the tofu, which can make the yellow tofu curry sauce too thin.
Other Tips To Keep In Mind:
- Cut the vegetables into uniform sizes: I always cut the vegetables into small, even pieces to cook quickly and evenly.
- Cook the potatoes first: If you use potatoes in this recipe, make sure to cook them first before the other veggies so that they become al dente. Then, add the other veggies so that all veggies become tender at the same time. Otherwise, if you throw all veggies together, the broccoli will become tender before the potatoes and turn into mush.
- Adjust the spices: I always adjust the spices in curry recipes to suit my kids and guests. All of the spices (the coriander, curry powder, cumin, cayenne, and cilantro) can be increased or decreased.
📖 Variations
The great thing with curry recipes is that you can add or remove ingredients to make it suit your tastes. Here are some of my favorite variations:
Add Chicken as Protein: Instead of the tofu, I sometimes add vegan chicken pieces (to keep this Thai cashew curry vegan) or a combination of both. However, if you’re not vegan, add pieces of cooked, tender chicken breast.
Make It Sweet: I stir in 1-2 teaspoons of coconut sugar, brown sugar, or agave syrup to give this vegan yellow curry recipe a lightly sweet finish.
Make It Crispy: For crispy tofu, pan-fry the cubed tofu in coconut or olive oil before adding it to the curry sauce to make a crispy tofu curry. It will still soak up the sauce, but the crispiness will give the curry texture.
🍽 Serving Suggestions
My yummy vegan tofu Thai yellow curry is a delicious dish on its own, but it also pairs well with healthy starters and light desserts. Here are a few of the recipes I like to make to serve with this curry:
For starters, I think light salads with plenty of greens, such as this spinach and arugula salad, is the perfect pairing with this curry. It’s nutritious, has different textures, and it’s easy to make. Or my absolute favorite in the winter, when I want something comforting to warm me up, is this curried cauliflower soup. Its creamy, lightly spiced, and I make it with coconut milk just like with this thai curry.
What would a curry be without some warm, soft naan bread or vegan flatbread to soak up the delicious creamy coconut sauce? And for a light dessert that will perfectly complement curries like this one, a cold bowl of mango nice cream. It takes 10 minutes to prepare, and I make it with just 4 ingredients. It’s also dairy-free too!
🧊 Storage Directions
Refrigeration: I allow the curry to cool completely before transferring it to an airtight container and storing it in the fridge for up to 4 days.
Freezing: To freeze the leftovers, place them in a freezer-safe container for 2-3 months in the freezer. Know that the texture of tofu may change after freezing, but it will still be safe to eat!
Reheating: For best results, I defrost the frozen potato yellow curry in the refrigerator overnight before reheating in a saucepan on low until it starts to bubble. Alternatively, the microwave is just as good, cooking at 1-minute increments until the center is hot.
❓ Recipe FAQs
Why does my Thai yellow curry not have a lot of sauce?
In my experience, tofu can soak up most of the juice along with the vegetables. If this happens, just add 1/2 cup of water or coconut milk to the skillet to increase the volume of the sauce before serving it over rice.
Why are the potato pieces still hard?
If the potato is still hard after 30 minutes of cooking, it is likely due to not precooking it before adding the vegetables, or the pieces are too large. Since potato takes longer to get soft than broccoli, asparagus, and peppers, it should be chopped into small cubes and cooked first until al dente before adding the other veggies. It will carry on cooking in the sauce until it becomes soft after 30 minutes.
Can I use quinoa instead of rice for this tofu Thai yellow curry?
Yes, quinoa is a nutritious grain to pair with this curry. The nutty texture of quinoa will complement the cashew nuts in the recipe, and the creamy coconut sauce will be delicious poured over cooked quinoa.
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🎥 Watch How to Make It
Tofu Thai Yellow Curry
My restaurant-style Tofu Thai Yellow Curry recipe is a vegetarian and vegan-friendly makeover of the classic dish, but lighter and healthier. It is packed with veggies, tofu, and cashews, and cooked in a curry-spiced coconut sauce that takes ONLY 30 minutes. You'll wanna bookmark this curry!
Servings: 6 servings
Calories: 277kcal
Ingredients
- 3½ cups light coconut milk about 2, 15oz cans
- 3 tbsp curry powder more or less depending on how spicy your brand of curry powder is
- 1-2 tsp fine grain sea salt or more to taste
- 1 large red onion chopped
- 3-5 medium garlic cloves minced (adjust the amount of garlic based on how spicy you like it)
- 16 ounces firm tofu cut into small cubes
- 8 ounces baked tofu cut into small cubes
- 2 heads broccoli
- 1 pound asparagus chopped
- 2 yellow peppers thinly sliced; or any other color sweet pepper
- 1 potato diced (optional)
- ⅓ cup chopped cashews toasted
- a handful of cilantro loosely chopped (optional – I like cilantro but the husband doesn’t, so I omitted this)
- ⅛-¼ tsp cayenne pepper or to taste
- 1 teaspoon ground cumin
- 1 pinch ground cardamom
- 1 large pinch ground black pepper
- Brown rice for serving or about 1-2 cups of brown rice, steamed
Equipment
Instructions
- Cut all your veggies. Saute the onion and 2 cloves chopped garlic in 1/2 tsp olive oil in a large pot over medium heat. Add 2 Tbsp curry powder and salt and stir until combined.
- Add the coconut milk to the onion mixture, bring to simmer and work out any clumps. Stir in the tofu and cook for a few minutes until the tofu has absorbed most of the flavors. Simmer the liquid on low heat until it has cooked down slightly.
- Meanwhile, in a large pan, saute the broccoli, asparagus, potato (if using) and pepper with 2 chopped garlic cloves over medium heat. If you are using the potato, I recommend adding that first, and cooking it for about 5-10 minutes before adding the other veggies. Add salt, cayenne, remaining curry power, cumin, and other spices to taste. Cook until veggies are tender.
- Add the tofu and coconut milk mixture to the pan of veggies. Stir to combine.
- Add additional spices as needed. Increase the heat to medium and bring the curry to a simmer. Cook through for about 5 minutes.
- Remove the curry from the heat and stir in cashews. Serve with brown rice.
Notes
- My #1 Secret Tip for this tofu Thai yellow curry is to drain and press the tofu before cubing and adding it to the dish, as it will help your tofu retain a nice texture. Additionally, it removes any extra water from the tofu, which can make the yellow tofu curry sauce too thin.
- Cut the vegetables into uniform sizes: I always cut the vegetables into small, even pieces to cook quickly and evenly.
- Cook the potatoes first: If you use potatoes in this recipe, make sure to cook them first before the other veggies so that they become al dente. Then, add the other veggies so that all veggies become tender at the same time. Otherwise, if you throw all veggies together, the broccoli will become tender before the potatoes and turn into mush.
- Adjust the spices: I always adjust the spices in curry recipes to suit my kids and guests. All of the spices (the coriander, curry powder, cumin, cayenne, and cilantro) can be increased or decreased.
Nutrition
Calories: 277kcal | Carbohydrates: 23g | Protein: 16g | Fat: 14g | Saturated Fat: 7g | Sodium: 527mg | Potassium: 710mg | Fiber: 7g | Sugar: 5g
I am relatively new to the vegan world. I recently tried to prepare my first homemade tofu recipe, but unfortunately, it didn’t turn out as I expected. I love curry and found this recipe that has tofu, so I think I am going to give it another try!
I’m so sorry your first experience with tofu didn’t go well! This recipe is absolutely delicious, and I promise the tofu in it tastes great with the curry sauce. Let me know how it turns out!
This was very good and so filling! Didn’t even need the rice.
Awesome!! So happy to hear that Heather! I often eat this recipe without rice too! 🙂
I made this the other night, I omitted the cashews (my husband doesn’t like nuts in his food) and used whatever stir fry veggies I had on hand, but kept everything else the same. It wasn’t as sweet as the Thai takeout we get (probably because of the omission of cashews and sugar that is normally in Thai food) but we still really enjoyed it, especially my husband. Thanks for a great recipe!
That’s awesome! Yes I purposely made this a less sweet version to make it a bit healthier 🙂 So glad you both enjoyed this recipe!
This looks delicious. I was wondering if I can use canned coconut milk such as Trader Joe’s canned lite coconut milk. Your picture shows coconut milk beverage which is different. Thanks. Can’t wait to try this.
Hi Carol! Absolutely – you can use canned light coconut milk – that will work just fine. I use that often in this recipe, but it just so happens that when I took the pictures for this recipe I had the boxed kind in my pantry 🙂 Hope that helps!
I used 2 cups of water and 1 can of full fat coconut milk to save some $ and calories. 🙂
Great tip! Thanks for sharing Jessi!
Hi! I have some yellow curry paste I am trying to use up and am wondering if it could be substituted for any of the ingredients or just added in for a different touch… Thoughts?!
Thanks!
Hi!! So if you already have yellow curry paste, you just need to mix that into the coconut milk and that will pretty much be your curry. You likely won’t have to use any of the additional spices in this recipe if your curry paste is high quality. I’d suggest mixing the curry paste into the coconut milk, adding it to your veggies tofu, and then tasting it all to see if it needs more spice, salt, etc. Hope that helps! Let me know how it turns out!
I am trying to recreate something I may have tasted in Malaysia but ended up buying beans, carrots and cabbage and the inevitable tofu (and tons of onions) – and then I found your post. We have this issue with coconut milk but with your very inspiring photos, hope to come up with something close. =)
Oh great!! I’m really curious to see how you like this recipe and if it makes you enjoy the coconut milk part of the curry 🙂 Keep me posted on how it goes!
I’m so excited! I found your site from your guest visit to skinnytaste blog and I can’t wait to try this. I am a huge fan of Indian food, but I’m on weight watchers and can’t afford those heavy curries. And yellow curry is my favorite Thai dish, so this one looks great too! Quick question. I don’t love asparagus and my husband does love cauliflower. Do you think I could sub cauliflower for the broccoli? And do you have any suggestions for what I could I use in place of the asparagus?
Hi Colleen!! It’s so nice to meet you! 🙂 So yes! You can absolutely sub cauliflower for the broccoli, and instead of the asparagus you can sub in zucchini, squash, carrots, or any vegetable you like. Hope that helps, let me know how it turns out!
Thank you so much for providing pictures of your ingredients and steps. I get so intimidated trying out new recipes and never know what to look for in the store when shopping for new ingredients. Also, trying to make my meals more healthy (while feeding picking eaters and a peanut allergy) at home and these adjustments are difficult! Thanks for your recipes, I feel like I have a little more support. 🙂
Hi Beth! Awww I’m so glad to hear that, and I’m so happy that you feel supported by my blog and recipes! If you have any questions about any of the recipes or anything else health related, don’t hesitate to email me! I’d love to help you in any way I can 🙂 Thanks again!
This looks great – is there a printer friendly version somewhere?
Thanks so much Holly! I’ve just updated this recipe so there is a printer-friendly version at the bottom of this post 🙂 Hope that helps!
This looks awesome! I can’t wait to make it 🙂 What is the serving size for it?
Thanks Cynthia! I’d say this makes 5-6 servings – so one serving would be about 1/6th of the recipe! Enjoy!
This was wonderful! We added some chili powder as well. My boyfriend also heated up some frozen shrimp to add to his bowl, which he said was very good and it was no extra work! I used canned light coconut milk and subbed green beans for asparagus and carrots for the bell peppers. Thanks for another great recipe!
Oh I’m so glad that you and your boyfriend liked this recipe Anna! Adding the chili powder sounds really interesting – I bet it gave it a little extra kick! Green beans and carrots sound great too!
I just came across your blog and I love it! This recipe looks just delicious! I am all about healthy vegetarian cooking for my family that even my omnivore husband will like. I will definitely be trying this!
Aw thanks so much Lindsey! 🙂 Can’t wait to hear what you and your family think about this recipe!
What a wonderful blog for anyone looking for healthy vegetarian recipes! Great work.
I do a ‘mean’ spicy version of curried chickpea soup cooked in turmeric powder, with dash of black pepper and a tablespoon of olive oil added for enhanced taste. Turmeric has anti-cancer properties so I make sure I have my spicy curry at least once a week!
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This looks wonderful! Tofu and curry go so well together.
I completely agree! Hope you enjoy it!
Looks great! I am on a fast from animal products and this will be a perfect meal option. Will the recipe turn out the same if I prepare everything in a crock pot?
Thanks so much! The recipe should turn out similar – but the tofu might get a little soft/mushy in the crock pot and you’ll have to be careful that the veggies don’t overcook as well!