Go Back

Smoky Tofu Vegetable Curry

This tofu vegetable curry combines fragrant spices like smoked paprika, cumin, and coriander with a medley of roasted vegetables and crispy tofu, creating a dish with a rich, smoky flavor and hearty, tender textures. The curry is finished with coconut milk and brightened with lime juice, offering a comforting yet vibrant meal that’s flexible and improvisational in nature.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: fusion
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 block extra-firm tofu pressed and cubed
  • 2 bell peppers bell peppers deseeded and chopped
  • 2 carrots carrots sliced into rounds
  • 1 zucchini zucchini halved and sliced
  • 1 sweet potato sweet potato diced
  • 2 tablespoons smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 0.5 teaspoon chili powder
  • 1 can (14 oz) coconut milk full-fat preferred
  • 2 tablespoons tomato paste optional for depth
  • 1 squeeze lime juice brightens the dish
  • 2 tablespoons soy sauce optional for umami
  • 2 tablespoons oil for frying and roasting

Equipment

  • Chef's knife
  • Cutting board
  • Baking sheet
  • Large skillet or frying pan
  • Wooden spoon or spatula

Method
 

  1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes and chopped vegetables with a tablespoon of oil, and spread them on a baking sheet. Roast for about 20-25 minutes until caramelized and slightly charred for added smoky depth.
  2. Meanwhile, press and cube the tofu. Heat a tablespoon of oil in a large skillet over medium-high heat. Add the tofu cubes and cook, turning occasionally, until crispy and golden on all sides. Remove and set aside.
  3. In the same skillet, add a splash more oil if needed and toast the spices—smoked paprika, cumin, coriander, and chili powder—over medium heat. Stir constantly until fragrant, about 30 seconds, releasing aromatic oils and filling your kitchen with smoky scent.
  4. Pour in the coconut milk and add tomato paste and soy sauce if using. Stir well to combine and bring the mixture to a gentle simmer, allowing the flavors to meld and the sauce to thicken slightly, about 5 minutes.
  5. Add the roasted vegetables to the skillet, stirring gently to coat them in the smoky, fragrant sauce. Cook for another 5 minutes until everything is heated through and flavors meld together.
  6. Stir in the lime juice for brightness and add the crispy tofu back into the skillet, gently folding everything together. Taste and adjust seasoning—adding more lime, spice, or soy sauce as desired.
  7. Serve the smoky tofu vegetable curry hot, over jasmine rice, quinoa, or with warm naan. Garnish with fresh herbs if desired and enjoy the comforting, flavorful dish.

Notes

Feel free to customize the vegetables or add a splash of your favorite hot sauce for extra heat. The dish improves after a day, so leftovers are highly recommended.