Vegan Curry with Broccoli & Tofu – A Creamy, High-Protein Plant-Based Meal
- Eliane Muskus
- Feb 9
- 3 min read
Updated: Feb 21
There’s something deeply satisfying about a warm, creamy curry, and this Vegan Red Curry with Broccoli & Tofu is no exception. As a chef, I always look for ways to make plant-based dishes exciting and full of flavor, and this curry ticks all the boxes.
Made with coconut milk, aromatic spices, and fresh vegetables, this dish is not just delicious but also packed with nutrients. Broccoli adds fiber and antioxidants, while tofu provides a great source of plant-based protein. Whether you’re fully vegan or just love adding more plant-based meals to your week, this easy yellow curry will become a favorite in your kitchen.
Now, let’s dive into this delightful, one-pot meal that’s both nourishing and satisfying!
🔹 Recipe:
Vegan Curry with Broccoli & Tofu
✔ Servings: 4
✔ Prep Time: 10 minutes
✔ Cooking Time: 25 minutes
✔ Total Time: 35 minutes
📌 Make-Ahead Tip: This curry stores well for up to 3 days in the fridge and tastes even better the next day as the flavors meld together!
Ingredients:
✔ For the Curry Base:
1 tbsp coconut oil (or olive oil)
1 small onion, finely chopped
2 cloves garlic, minced
1-inch piece of ginger, grated
2 tbsp yellow curry paste (adjust for spice preference)
1 tsp turmeric powder
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp red pepper flakes (optional, for heat)
✔ For the Curry:
1 can (400ml) full-fat coconut milk
1/2 cup vegetable broth (or water)
1 tbsp soy sauce (or tamari for gluten-free)
1 tsp maple syrup or coconut sugar (optional, to balance flavors)
1 1/2 cups broccoli florets
1 block (14oz) firm tofu, cubed and lightly pan-fried
1/2 red bell pepper, thinly sliced
1 small carrot, julienned
1 tbsp lime juice
✔ For Garnishing:
Fresh cilantro, chopped
Sliced green onions
Black Sesame seeds or crushed peanuts
Extra lime wedges
Preparation:
1️⃣ Prepare the Tofu:
Cut tofu into cubes and lightly press to remove excess moisture.
In a pan, heat 1 tbsp coconut oil and sauté the tofu cubes until golden brown on all sides. Set aside.
2️⃣ Sauté the Aromatics:
In a large pot, heat coconut oil over medium heat.
Add chopped onions and sauté until translucent.
Stir in garlic, ginger, and yellow curry paste. Cook for 1-2 minutes until fragrant
3️⃣ Build the Curry Base:
Add turmeric, cumin, coriander, and red pepper flakes. Stir well.
Pour in coconut milk, vegetable broth, soy sauce, and maple syrup. Stir until combined.
4️⃣ Simmer the Vegetables:
Add broccoli, red bell pepper, and carrot. Let the curry simmer for 8-10 minutes until veggies are tender.
5️⃣ Add Tofu & Final Touches:
Stir in the pan-fried tofu and squeeze in fresh lime juice.
Taste and adjust seasoning (add more soy sauce for saltiness or maple syrup for sweetness).
6️⃣ Serve & Enjoy!
Ladle the curry into bowls and garnish with fresh cilantro, green onions, and sesame seeds.
Serve with jasmine rice, brown rice, or quinoa.
💡 Pro Tip: This curry tastes even better the next day as the flavors deepen!
