Sweet Potato Tofu Curry
on Jul 24, 2019, Updated Jul 22, 2026
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This vegan sweet potato tofu curry is creamy, comforting and packed with bold Thai-inspired flavour. Made with green curry paste, coconut milk, sweet potato, crispy tofu and vegetables, it’s an easy, protein-packed dinner that’s ready in just 35 minutes.
5-Star Review
Tasty, easy, didn’t take too long to make! Thanks. I didn’t have peas so I subbed in chard. I think fresh chopped cilantro or basil would be amazing on this. And a splash of fish sauce for any non-vegetarians.
Why You’ll Love Sweet Potato Tofu Curry
- Delicious served over rice, quinoa or noodles.
- Ready in 35 minutes.
- Rich, creamy and full of Thai-inspired flavor.
- Made with simple pantry staples.
- High in plant-based protein from tofu.
- Naturally vegan and gluten-free.
- Great for meal prep and freezer-friendly.
- Easy to customize with different vegetables and proteins.
Ingredients You’ll Need
Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.
- Sweet Potato. Sweet potato adds natural sweetness and becomes perfectly tender as it simmers. Cut it into evenly sized cubes so it cooks evenly. You’ll need about 2 cups of cubed sweet potato for this recipe but the amount doesn’t need to be exact.
- Broth: You can use any vegetable broth or chicken broth.
- Green peas. You’ll need 1 cup of fresh or frozen green peas. I used frozen green peas because I always have them on hand for quick recipes.
- Green curry paste. Green curry paste gives the curry its signature Thai-inspired flavour. I like Thai Kitchen but any vegan green curry paste will work. You can substitute red curry paste or yellow curry paste too.
- Light coconut milk. Light coconut milk creates a creamy sauce without feeling too rich. For a thicker, creamier curry, use full-fat coconut milk.
- Green Peas: Frozen peas work perfectly and cook in just a few minutes, making this an easy pantry-friendly meal.
- Soy sauce. You can use soy sauce or gluten-free tamari to add depth of flavour to the recipe.
- Tofu. Extra-firm tofu works best but you can also use firm tofu. If using extra-firm, patting it try is sufficient. If using firm tofu, consider pressing it briefly to remove excess moisture.
Variations and Additions
This curry is easy to customize with whatever vegetables you have on hand or other proteins.
- Try adding or substituting broccoli, mushrooms, green beans, snap peas, baby corn, zucchini or cauliflower.
- For a tofu alternative, try tempeh or chickpeas.
- Edamame can be used in place of green peas for additional protein.
- Add fresh herbs like cilantro and Thai basil.
- Try the curry with yellow or red curry paste instead of green for a variation.
How to Make Sweet Potato Tofu Curry
- Toss the tofu with the soy sauce, garlic powder, cornstarch and black pepper until evenly coated.
- Heat a large skillet over medium-high heat and cook the tofu for 8–10 minutes, turning occasionally, until golden and crispy. Transfer to a plate.
- While the tofu cooks, dice the onion, chop the bell pepper and cube the sweet potato. In the same skillet, cook the onion for 4–5 minutes until softened.
- Add the garlic and ginger and cook for 30 seconds, then stir in the curry paste and cook for 1 minute.
- Add the sweet potato, bell pepper, coconut milk, vegetable broth and soy sauce. Stir well and bring to a gentle simmer. Cover and cook for 12–15 minutes, stirring once or twice, until the sweet potato is fork tender.
- Remove the lid and stir in the tofu, peas and spinach. Cook uncovered for 2–3 minutes, until the peas are heated through and the spinach has wilted. Squeeze in the juice of the lime.
- Divide between bowls over cooked rice or quinoa. Garnish with fresh cilantro and lime wedges, if desired.
What to Serve with Sweet Potato Curry
Serve this curry with:
- Jasmine rice
- Brown rice
- Coconut rice
- Quinoa
- Rice noodles
- Cauliflower rice
- Naan
- Fresh cilantro
- Lime wedges
- Chopped peanuts or cashews
Common Curry Mistakes
- My curry is too thin. Let it simmer uncovered for another 5–10 minutes until the sauce reduces.
- My curry is too thick. Stir in a splash of vegetable broth or more coconut milk.
- My sweet potato isn’t cooked. Continue simmering for another 5–10 minutes until fork tender.
- My curry is too spicy. Add more coconut milk or serve with extra rice to mellow the heat.
- My tofu is breaking apart. Use firm or extra-firm tofu and stir gently after adding it.
Recipe FAQs
Yes. Red curry paste works well and creates a slightly richer, spicier curry.
Absolutely. Full-fat coconut milk makes the curry extra rich and creamy.
Yes. Freeze in airtight containers for up to 3 months. Thaw in the fridge before reheating.
Yes. Substitute chickpeas, tempeh or your favorite plant-based protein.
Green curry is usually moderately spicy, but the coconut milk helps balance the heat. You can reduce the amount of curry paste if you prefer a milder curry.
Yes. It’s a great meal prep recipe because the flavors deepen after a day in the refrigerator.
Meal Prep and Storing
- This curry tastes even better the next day, making it perfect for meal prep.
- Store the curry separately from rice in an airtight container in the refrigerator for up to 5 days.
- Freeze portions without the rice for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of coconut milk or water if needed.
If you make this recipe, please consider leaving a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. Thanks for trying my recipes! – Deryn
Sweet Potato Tofu Curry
Ingredients
For the Tofu
- 1 block extra-firm tofu, 350g
- 1 tbsp cornstarch
- 1 tsp garlic powder
- black pepper
- 1 tbsp soy sauce or tamari
- oil or cooking spray
For the Curry
- 1 medium white onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3 tbsp green curry paste
- 2 cups peeled and cubed sweet potato
- 1 medium red bell pepper, chopped
- 1 can light coconut milk, 14 oz
- 1/2 cup vegetable broth
- 1 tbsp soy sauce or gluten-free tamari
- 1 cup green peas
- 2 handfuls fresh baby spinach
- 1 lime
For Serving
- fresh cilantro
- cooked rice
- lime wedges
Instructions
- Cook the tofu: Toss the tofu with the soy sauce, garlic powder, cornstarch and black pepper until evenly coated. Heat a large skillet over medium-high heat and lightly coat with oil or cooking spray, if using. Cook the tofu for 8–10 minutes, turning occasionally, until golden and crispy. Transfer to a plate.
- Cook the aromatics: While the tofu cooks, prepare the vegetables. In the same skillet, cook the onion for 4–5 minutes until softened. Add the garlic and ginger and cook for 30 seconds, then stir in the curry paste and cook for 1 minute until fragrant.
- Simmer the curry: Add the sweet potato, bell pepper, coconut milk, vegetable broth and soy sauce. Stir well, bring to a gentle simmer, then cover and cook for 12–15 minutes, or until the sweet potato is fork tender.
- Finish the curry: Stir in the cooked tofu, peas and spinach. Cook uncovered for 2–3 minutes, until the peas are heated through and the spinach has wilted. Remove from the heat and stir in the lime juice.
- Serve: Divide between bowls over cooked jasmine or basmati rice. Garnish with fresh cilantro and lime wedges, if desired.
Tasty, easy, didn’t take too long to make! Thanks. I didn’t have peas so I subbed in chard. I think fresh chopped cilantro or basil would be amazing on this. And a splash of fish sauce for any non-vegetarians.
Great recipe – super simple and flavorful. I doubled the sweet potatoes and used spinach instead of green peas and it still came out delicious.
Thank you for sharing this recipe, Deryn!
I LOVE your recipes because they’re vegan, flavorful, nutrient dense, and very often, KEEPERS, in our house! This recipe was easy to put together as well as delicious!!
I enjoy your site because it’s extremely informative. From recipes to articles to resources, and meal-prep, and more, I ALWAYS find something that holds my interest.
After reading your article about Adaptogens, I did my own research and started taking Ashwaganda, and a couple of months later, added Reishi (from a reputable source!). Thank you!!
I highly recommend your ebook, ‘Super Simple Plant Based’ ❤️ I can tell you put so much time and love into it.
Wishing you and yours much peace & love!
Denise
p.s. I just saw your recipe for raw carrot cake with cashew frosting. ?? Looking forward to making it soon!
Thank you so much! This made my day. I really appreciate the kind words, it makes everything worth it! Glad you enjoyed the recipe and my site 🙂
Just made this and it was awesome!