Tofu Thai Yellow Curry (Vegan!)
This Tofu Thai Yellow Curry is a vegetarian and vegan-friendly makeover of the classic Thai dish you'll find on the menu at your favorite Thai restaurant. It's lighter, healthier, yet still restaurant quality. Ready in just 30 minutes!
Servings: 6 servings
Calories: 277kcal
Equipment
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
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
- Refrigeration: Leftovers keep covered in an airtight container in the refrigerator for 4-5 days.
- Freezing: Remaining tofu yellow curry can also be frozen in a freezer-safe container for up to 3 months. Note that the tofu texture may change after freezing but is still safe to eat. For best results, defrost the frozen curry in the refrigerator for 12-24 hours before reheating.
- Vegetables: Any combination of vegetables can substitute for the broccoli, asparagus, and sweet peppers. Carrots, zucchini, green beans, yellow squash, and sweet potato are all delicious! Whatever vegetables you use, cut them the same size for even cooking.
- Tofu: Drain and press the tofu before cubing and adding to the dish. The extra water from the tofu can make the curry sauce too thin.
- Nutrition Information: The nutrition estimate does not include rice for serving.
Nutrition
Calories: 277kcal | Carbohydrates: 23g | Protein: 16g | Fat: 14g | Saturated Fat: 7g | Sodium: 527mg | Potassium: 710mg | Fiber: 7g | Sugar: 5g