Vegan Recipes

Vegan Tofu Curry & Roasted Vegetables

Embark on a culinary journey with our tantalizing Vegan Tofu Curry paired harmoniously with an array of Roasted Vegetables, a symphony of flavors and textures that will elevate your dining experience to new heights. This meticulously crafted recipe combines the rich creaminess of coconut milk with the earthy undertones of curry spices, creating a dish that satisfies both palate and soul.

Tofu Curry: A Symphony of Aromas and Textures: In the heart of this culinary masterpiece lies the Tofu Curry, where the firmness of tofu cubes meets the fragrant embrace of sautéed onions, minced garlic, and freshly grated ginger. Infused with the bold essence of curry powder, turmeric, cumin, and coriander, each spice harmonizes to create a depth of flavor that transcends the ordinary. The addition of coconut milk brings velvety richness, while a hint of soy sauce and maple syrup adds a delicate balance of savory and sweet notes. Simmered to perfection, the tofu absorbs the essence of the spices, resulting in a decadent curry that beckons with every spoonful.

Roasted Vegetables: Nature’s Bounty, Elevated: Complementing the Tofu Curry are the Roasted Vegetables, a vibrant medley of nature’s bounty roasted to perfection. From crisp carrots to tender bell peppers, each vegetable is meticulously selected and cut into bite-sized pieces, then drizzled with olive oil and seasoned with a sprinkle of salt and pepper. Roasted to golden perfection in a preheated oven, the vegetables emerge with a caramelized sweetness and a tantalizing aroma that awakens the senses.

Bringing It All Together: As the Tofu Curry simmers and the Roasted Vegetables caramelizes, the kitchen becomes a sanctuary of aromatic bliss. When ready, serve the Tofu Curry hot, its creamy texture and bold flavors inviting anticipation with every serving. Arrange the Roasted Vegetables alongside, their vibrant colors and tender textures creating a feast for the eyes as well as the palate. Garnish with fresh cilantro leaves for a final touch of freshness and visual appeal.

Conclusion: In the world of plant-based cuisine, our Vegan Tofu Curry with Roasted Vegetables stands as a testament to the artistry of flavors and the celebration of wholesome ingredients. Whether enjoyed as a hearty weeknight meal or showcased at a special gathering, this exquisite dish promises to delight discerning palates and leave a lasting impression. Embark on this culinary adventure and savor the symphony of flavors that awaits.

image 148

Vegan Tofu Curry & Roasted Vegetables


For the Tofu Curry:

  • 1 block (about 14 oz) of firm tofu, pressed and cut into cubes
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 can (14 oz) coconut milk
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon maple syrup or agave syrup
  • Salt and pepper to taste
  • Fresh cilantro leaves for garnish (optional)

For the Roasted Vegetables:

  • Assorted vegetables of your choice, such as carrots, bell peppers, zucchini, cauliflower, etc., cut into bite-sized pieces
  • 2 tablespoons olive oil
  • Salt and pepper to taste


1. Preheat the oven to 400°F (200°C).

2. Prepare the Roasted Vegetables:

  • Place the chopped vegetables on a baking sheet.
  • Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
  • Roast in the preheated oven for 20-25 minutes or until the vegetables are tender and slightly browned, stirring halfway through cooking.

3. Prepare the Tofu Curry:

  • Heat vegetable oil in a large skillet over medium heat. Add chopped onions and cook until translucent, about 5 minutes.
  • Add minced garlic and grated ginger, cook for another 2 minutes until fragrant.
  • Stir in curry powder, turmeric, cumin, and coriander, and cook for 1 minute to toast the spices.
  • Add the cubed tofu to the skillet and gently toss to coat with the spice mixture.
  • Pour in the coconut milk, soy sauce, and maple syrup. Stir well to combine.
  • Bring the curry to a simmer, then reduce the heat to low and let it simmer gently for about 10-15 minutes, stirring occasionally, until the tofu has absorbed some of the flavors and the sauce has thickened slightly.
  • Season with salt and pepper to taste.

4. Serve:

  • Serve the tofu curry hot with steamed rice or your favorite grain, alongside the roasted vegetables.
  • Garnish with fresh cilantro leaves if desired.

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button