Vegan Coconut Curry with Crispy Tofu Recipe | Elephantastic Vegan (2024)

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This Vegan Coconut Curry with crispy tofu, sweet potato, and broccoli is quick and easy to make, filling, and the ideal weekday meal. It’s best served with basmati rice.

Vegan Coconut Curry with Crispy Tofu Recipe | Elephantastic Vegan (1)

I’m a sucker for curries. Especially when there is broccoli, sweet potato, and tofu involved. There is something about this combination…the sweetness of the coconut milk and sweet potato, the crispiness of the tofu, the broccoli, and basmati rice soaking up all the flavors… I just love it.

I’ve had a very similar curry almost 10 years ago in Berlin, and whenever I make this curry, this reminds me of the trip. So the curry is comfort food for my belly and for my mind. And I hope you will enjoy it as much as I do.

Fun fact: I haven’t cooked rice in a pot for at least a year thanks to my Instant Pot but I just moved and I’ve left the Instant Pot at the old place, so I still have to get one for the new apartment. So this rice was cooked totally old-school in a pot. I was kind of nervous, I was afraid I would mess it up after such a long time but it turned out perfect. Lucky! This is such a stupid thing to worry. But yep, that’s me.

Vegan Coconut Curry with Crispy Tofu Recipe | Elephantastic Vegan (2)

The Ingredients for the Coconut Curry

You will not need a ton of ingredients for this curry. They are pretty basic, actually!

For the crispy tofu you will need:

  • firm tofu
  • all-purpose flour (or if you want to keep it gluten-free, use cornstarch)
  • salt
  • canola oil

For the curry itself you will need:

  • broccoli
  • sweet potato
  • fresh spinach
  • coconut milk
  • red curry paste
  • and salt

Sounds pretty simple, right? Well, it is!

Of course, you can mix and match the veggies! For variations, use potatoes instead of sweet potatoes. Cauliflower instead of broccoli. Add carrot slices. Green curry paste instead of red one. You see how this works. Anything goes!

Vegan Coconut Curry with Crispy Tofu Recipe | Elephantastic Vegan (3)

More vegan curry recipes with tofu:

  • Tofu Cashew Curry (This curry consists of crispy tofu in homemade, creamy cashew sauce; so, so good, I make this one a lot!)
  • Vegan Palak Tofu Paneer (Tofu is the perfect alternative to the Indian cheese, paneer. The sauce is made out of blended spinach.)
  • Vegan Peanut Butter Curry (Tofu and veggies in a creamy sauce consisting of coconut milk and peanut butter.)

Love it? Rate it!

I hope you will enjoy this Vegan Coconut Curry with crispy tofu as much as I did! Let me know what you think!

And don’t forget to rate the recipe if you like it, this helps other users figure out if it is worth a try!

If you don’t wantto miss out on any new recipes,subscribe to my newsletter, follow me onInstagramandFacebook!

Cheers, Bianca

Vegan Coconut Curry with Crispy Tofu Recipe | Elephantastic Vegan (4)

Vegan Coconut Curry with Crispy Tofu Recipe | Elephantastic Vegan (5)

Vegan Coconut Curry with Crispy Tofu

Elephantastic Vegan

This Vegan Coconut Curry with crispy tofu, sweet potato, and broccoli is quick and easy to make, filling and the ideal weekday meal. It’s best served with basmati rice.

4.10 from 21 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Vegan

Servings 2 people

Calories 632 kcal


Ingredients for the curry

  • 3 cups broccoli florets
  • 1 1/2 cups sweet potato (cubed)
  • 14 oz full-fat coconut milk
  • 1 teaspoon red curry paste (you can start with a smaller amount of curry paste and add more until you reach your preferred spiciness level)
  • 1 handful fresh spinach
  • salt to taste

Crispy Tofu

  • 12 oz firm tofu
  • 3 tablespoons all-purpose flour (or cornstarch for a gf variation)
  • 1/4 teaspoon salt
  • 1 tablespoon canola oil


  • For the crispy tofu: Cut the tofu in cubes. Add the all-purpose flour and salt in a large bowl. Add the tofu to the bowl and toss carefully until all the tofu cubes are coated. Bring a large pan with canola oil to high heat, toss in the tofu. Let it cook on each side until browned and crispy. Remove the tofu from the pan and set aside.

  • Wash and cut the broccoli. Peel and cube the sweet potato.

  • In a small pot add water, cook the sweet potato until soft. Steam the broccoli on top.

  • Add the drained sweet potato, broccoli, and fresh spinach to a large pan on medium heat. Leave it to cook on medium heat until the spinach has wilted. Then lower the heat and add in the coconut milk and curry paste. Mix well so that the curry paste dissolves. Heat until all warmed up. Add salt to taste and the crispy tofu.

  • The curry is best served with a side of basmati rice.


Calories: 632kcalCarbohydrates: 44gProtein: 11gFat: 50gSaturated Fat: 38gSodium: 428mgPotassium: 1287mgFiber: 7gSugar: 6gVitamin A: 16800IUVitamin C: 130.4mgCalcium: 145mgIron: 9.1mg

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Vegan Coconut Curry with Crispy Tofu Recipe | Elephantastic Vegan (2024)


Should you fry tofu before adding to curry? ›

About Tofu Curry

To begin with, first you will get rid of the excess moisture from the tofu and marinate it with spices and herbs for a short time until the curry is ready. It is then pan-fried and then added to the delicious curry sauce. So the Tofu in the Curry is full-flavored with a excellent texture!

Can you freeze tofu curry? ›

Freezer: Tofu curry is also suitable for freezing. The texture of the tofu will change slightly, becoming chewier, but that's normal. To freeze, let the vegan curry cool down completely. Then, transfer it into a freezer-friendly container and freeze for up to 3 months.

What do you do with medium firm tofu? ›

Because there's more whey in medium-firm tofu, it may break up during vigorous stir-frying, and pan-frying can lead to sad, deflated tofu planks. How to Prep: Pressed, drained, salt-soaked, or frozen. Best Uses: Battered, stir-fried, baked, and fermented.

Can vegans eat curry? ›

For protein and carbohydrates, many vegan curries will contain chickpeas, lentils, cauliflower, tofu or beans as sources of protein. As well as protein, these ingredients have a high vitamin and mineral content and provide many benefits for healthy bodies.

What happens if you don't drain tofu before cooking? ›

Here's the thing: even though tofu might be labeled firm or extra-firm, it contains a lot of water. This excess water can cause the tofu to crumble when you cook it, and it will also have a hard time crisping up. But when you press tofu, you remove the excess moisture.

Should you marinate tofu before frying? ›

For the tastiest results, marinade the tofu overnight. Roll slices or cubes of marinated tofu in some rice flour, potato starch, corn flour or grated coconut before pan-frying for an extra-crispy crust. Be sure to use a non-stick pan with a generous amount of oil. Deep-frying is also an option.

Does tofu need to be fried? ›

Technically, tofu does not need to be cooked. It is ready to eat straight out of the package. The most common tofu to eat raw is silken tofu. It's often used in vegan desserts to achieve a creamy texture.

Does tofu have to be cooked first? ›

Tofu can be eaten raw, and so cooking it is completely optional and is mostly done for texture or to bind the sauce to the tofu. You can pan-sear the sides and add it to a colorful stir-fry or deep-fry it and coat it in a savory and sweet sauce.

Should tofu be cooked before adding to soup? ›

You can put raw tofu in the soup and let it simmer for 10 to 15 minutes to warm and flavor it. Tofu can be eaten raw, so it's no problem to add it raw to soups.

Should you fry paneer before adding to curry? ›

Paneer is already cooked.

So it's not essential that you cook it prior to adding to curry. Some people like a golden brown colour on the outside. If you like, you can shallow fry, deep fry, or grill paneer before adding it to a curry. This will create a golden crust on the outside.


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