Vegetable Tofu Curry Recipe (2024)

Thank you for referring to as "Vegetable" Tofu Curry instead of "Veggie"

Isn't that just a different recipe?

I added 1/3 of a can of red curry paste and still found it to be bland. Added a significant squeeze of lime juice, extra salt, and peanuts at the table to give it a flavor and texture boost, and that helped. I used zucchini, peas, and green beans for vegetables because that's what I had on hand.

Recommend squeezing out the moisture in the tofu, using a tofu press. After cutting into cubes, I toss them in a bowl with a bit of paprika and cornstarch, then pan-fry the cubes until crispy. I second the motion, made in these comments, to add red curry paste to the coconut milk.

I made this as written and added 2 tsp of chili garlic sauce with a super flavorful curry powder. Topped with cilantro, toasted coconut and some fresh lime juice at the end. This will be a regular! Next time I might even try pan frying the tofu for a texture change.

I agree about pressing the tofu but you certainly don’t need a tofu press. Use two plates and a canned good as a weight. Discard the extracted liquid and you are ready to go.

I’d like to recommend Maharajah curry powder from Penzey’s. It has such a complex and rich flavor.

I like to use a tablespoon or so of the Thai canned curry pastes from the Asian grocery. So much flavor for about a dollar per can and the rest can be frozen.

How is two HEADS of broccoli equivalent to two cups of peas or green beans (8 oz of green beans yields about two cups, so those are similar). One head of broccoli- typically three fat stalks - is probably around six or seven cups. Perhaps it's supposed to be two medium STALKS, not heads.

A delightful and healthy sharing meal! I too find the original to be a bit bland. So here are my modifications: 1. Pressed water out of tofu before cutting (wrapped in paper towel and let it sit for w while); 2. Blanched tofu cubes in boiling water (something I learned from Chinese-language cook books. This step helps tofu absorbing the sauce later.); 3. Added some sliced carrots for the color; 4. Additional TBS curry power AND a Tsp or so turmeric!! 5. Garnished with fresh basil leaves.

I made this last night and served w white rice. I did not use hot sauce but wish I did; make sure to heavily salt and pepper throughout. My tofu was bland, which maybe it's just like that sometimes, but I should have followed the directions in step 4 to stir in more curry powder and s&p. Good base recipe tho!

Ingredient quality and seasoning as you go when directed makes a difference; I can’t help but wonder if those who found this to be bland haven’t refreshed their curry powder in awhile? My Madras curry powder was great in this; a rounded tablespoon plus a few more dashes with S&P at the end. Desiring a little heat I added a couple dashes of Gochujang at the end as well. Used a prepped broccoli/cauliflower/carrot medley to save time; add the carrots at the start with the broccoli and cauli stems.

When I make a curry I like to use curry paste, available in yellow, red, green, which are all "fresher" tasting and comprise fresh herbs you would be hard-pressed to have all at once! I gently heat paste first in the coconut oil first, as you would any dried herbs. Easy and a cut above to my taste.

Easy and quick. I made with extra firm tofu (in a press, to help it keep shape) and broccoli only. It worked out great over rice. I did end up doubling the curry powder, a bit more salt than I would have liked, and a few dashes of Tabasco when serving. Tasty and easy and satisfying.

Luscious! This is going to be on regular rotation in my home! Used a bag of petite peas that had been hanging around in the freezer. My friends all know I detest coconut, but it is a texture thing and does not apply to coconut milk so long as sit does not have coconut bits in it. Native Forest organic coconut milk is the best for that purpose and perfect for this recipe.

It was quick, easy and tasty.

It was bland. The other reviews said the same thing and I added more things but was still bland.

There’s a lot of prep here especially if you coat the tofu with cornstarch and pre-cook it before adding to the dish (which ensures tastier tofu nuggets). A 20-minute recipe suddenly becomes 50-60 minutes before it’s on the table. (This is a problem with all NYT Cooking recipes, which don’t seem to incorporate the crucial míse en place prep time as well as the actual cooking time).The vegetables also need longer than 5-7 minutes to steam; more like 10-12.Despite these caveats, pretty yummy.

Nice sauce, adding extra curry and lime and thai curry sauce, but tofu itself was bland. tofu needs to be torn or marinated or....?

Good - halved the veggie and doubled the curry powder. Would still add more curry powder next time.

This base is good. But I should have heeded warning comments herein and spiced it up. Especially when cooking for someone from Port of Spain. It didn't get any compliments, just a pointed shake of Lawry's Seasoned salt and a splash of Jamaica's Choice Yellow Hot Pepper Sauce.lol.

I followed the recipe and instructions, I did press the moisture out of the the tofu before cutting into cubes. It’s an easy tofu recipe. We found it very tasty. Those who needed more heat added hot sauce.

We are doing a cleanse...avoiding gluten, dairy, sugar, alcohol, etc. This recipe fits the bill and I will happily recommend it to my cleanse peeps.

Followed the recipe & it was good but needed more curry & turmeric, maybe something to add some hotness as suggested by others.

Quick and easy but a bit bland. I used madras curry powder, but I imagine the brand of coconut milk makes a huge diff as well.

Made this with cauliflower and peas. Sautéed the tofu cubes in Coconut oil.Added Garam masala and turmeric to the curry powder, which I also increased.Included a little Thai red curry paste from the bottle, as well as a tablespoon of tamarind mixed up in hot water. Also added a hot chopped jalapeño, and a few teaspoons of chopped up garlic and ginger.

Consider lentils instead of riceTop with fresh lime juice

My boyfriend called this “premium slop”. It was very mushy and didn’t have enough flavor. I used green curry paste and added extra at the end but it didn’t help.

I made this with green beans and mushrooms and added green curry paste. I will make it again but, as others suggested, will toss the tofu with corn starch and then bake it to crisp it up. I learned the trick is to heat oil (about 3 T on a roasting pan) while prepping the tofu so it doesn’t stick (this comes from a great Ottolenghi tofu and eggplant recipe Deb Perelman adapted). As is, it’s fine. But the crispy tofu will elevate it, I think.

This is a fantastic weeknight recipe.- substituted kale for the broccoli and pork cubes for the tofu- substituted whole milk and some heavy cream for the coconut milk- used some shallots I had on hand instead of onion- also used paprika instead of curry powderPut everything in together and slow-cooked over low heat with lid on.- couscous works as a grain and gives a North African spin