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Vegan sweet potato tofu curry served over fluffy rice with spinach, peas, red bell pepper and fresh cilantro.
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5 from 4 votes

Sweet Potato Tofu Curry

This vegan sweet potato tofu curry is a quick Thai-inspired dinner made with green curry paste, coconut milk, sweet potato and peas. Ready in just 35 minutes, it's protein-rich and perfect for busy weeknights or meal prep.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Dish
Cuisine: American
Diet: Vegan
Servings: 4
Author: Deryn Macey

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.

Notes

Use full-fat coconut milk for a thicker, creamier curry.
Recipe can also be made with yellow or red curry paste for a variation.
Nutrition facts do not include rice.

Nutrition

Serving: 1serving | Calories: 337kcal | Carbohydrates: 38g | Protein: 20g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 879mg | Potassium: 866mg | Fiber: 7g | Sugar: 11g | Vitamin A: 13893IU | Vitamin C: 67mg | Calcium: 142mg | Iron: 5mg