There’s just something about a warm, creamy bowl of golden turmeric curry with tofu that feels like nourishment in a bowl.
Made with velvety coconut milk, warming spices and plant based protein this recipe is truly crave-worthy. Turmeric brings the golden hue and powerful anti-inflammatory benefits. Further this dish contains ingredients that nourish the gut and the body…tofu, sweet potato, garlic, cauliflower and broccoli.
This tofu curry recipe makes for a quick, cozy weeknight meal or one of those meals for when you want to hit reset. Serve it over rice and/or scoop it up with warm naan for a satisfying plant based meal. Yum!
Why You’ll Love This Turmeric Curry
A cozy, nourishing bowl with real benefits: This curry isn’t just comforting, it contains functional ingredients with real benefits like turmeric, garlic, ginger and cruciferous vegetables that support overall wellness.
Anti-inflammatory ingredients in every bite: Turmeric combined with black pepper for maximum absorption makes this golden curry a simple and delicious way to combat inflammation in the body.
Creamy and satisfying: Coconut milk brings the creaminess factor that will make you crave this vegan, plant based recipe time and again.
Gut-friendly: This curry recipe is an easy way to incorporate gut-friendly ingredients into the diet, especially when you add cruciferous vegetables like broccoli and cauliflower. These vegetables provide prebiotic fiber that feed and nourish the beneficial gut bacteria. They also contain natural antioxidant compounds (sulforaphane) to help with detoxification and inflammation reduction.
Naturally gluten and dairy free: Vegan turmeric curry is plant based and accommodates special gluten and dairy free diets with nourishing alternative ingredients.
Customizable: I adore recipes where you can change ingredients based on what you have on hand. Substitute peas, kale, carrots, peppers in place of or in addition to the vegetables in this recipe.
Perfect for leftovers and meal prep: The flavor of this curry only gets better the next day. Make a large batch for weekly meal prep or freeze for later.
Ingredients You’ll Need to Make this Turmeric Curry
Coconut oil: Using coconut oil keeps this dish vegan. You could also substitute avocado oil, but the coconut oil blends well with the flavors of this dish.
Onion: Sweet onion is my onion of choice for this coconut curry base.
Garlic: Fresh, minced is best.
Ginger: Fresh ginger or frozen crushed ginger both work well in this recipe.
Turmeric: Turmeric powder gives this dish a beautiful, golden color and adds an earthiness and warmth that distinguishes yellow curry.
Curry: Curry powder complements the turmeric adding more depth and warmth to this dish.
Salt and Black Pepper
Sweet potato: Sweet potatoes add another layer of sweetness to this dish that I can’t get enough of. Cubed butternut squash works well in this curry recipe too if you prefer.
Coconut milk: Typical of Thai yellow curry, coconut milk makes for a creamy, sweet and rich broth. Use full-fat coconut milk, not coconut cream.
Broth: Use vegetable to keep this recipe vegan.
Broccoli and cauliflower: Fresh or frozen can be used. These vegetables add texture and nutrition and pair well with the sweet potato and tofu.
Tofu: Firm or extra-firm tofu holds up best in this recipe.
Kale: Any green can be used, such as spinach, chard or bok choy.
How to Make This Turmeric Tofu Curry
Begin by melting the coconut oil in a dutch oven or large stockpot over medium heat. Next add the onion and sauté until translucent, about 4 to 5 minutes.
Then add the garlic, ginger, turmeric, curry powder and salt to the onion. Sauté for one more minute.
Add the sweet potato and sauté for 3 minutes more. You may need to add a splash of water to the pot if the ingredients start to stick.
Next add the coconut milk and vegetable broth. Bring the mixture to a boil and cook until the sweet potato is tender enough to pierce with a fork, about 15 minutes.
Add the broccoli, cauliflower and tofu and cook until the frozen veggies are heated through and the broccoli is bright green.
Finally add the greens and stir until just wilted.
Easy Swaps and Variations
One of the things I love most about this curry is how versatile it is. You can tailor it to your preferences or work with what you have on hand to make it your own.
Swap the protein: Not in the mood for tofu? This turmeric curry works just as well with chickpeas, lentils, or even white beans for a different plant-based protein option.
Use different vegetables: This tofu turmeric curry is perfect for cleaning out the fridge. Try carrots, bell peppers, zucchini or spinach.
Swap the coconut milk: Full-fat coconut milk gives this curry its rich, creamy texture, but you can use light coconut milk if you prefer something lighter.
Add more protein and fiber: Want to make this turmeric coconut curry even more satisfying? Add edamame, serve it over quinoa, or pair it with a high-fiber grain to create a more balanced bowl.
Try a different flavor profile: Add a squeeze of lime or fresh herbs like cilantro or basil to shift the flavor slightly while keeping that golden turmeric base.
What to serve with turmeric curry
This turmeric tofu curry is rich, creamy and full of warming spices. Pairing it with simple, balanced sides helps round out the meal.
Serve over rice for a classic base: Jasmine or basmati rice pairs well and soaks up the golden coconut curry beautifully. Brown rice adds a boost of fiber for a more blood sugar-friendly version.
Add a whole grain for staying power: Quinoa or farro serve as great alternatives to rice and add both fiber and more plant based protein for a more balanced bowl.
Pair with warm naan or flatbread: Perfect for scooping up every last bit of curry. Look for whole grain options when possible.
Balance with something fresh: Adding a bit of chopped cucumbers, cilantro or green onions adds a green, fresh element that both brightens up and contrasts well with the warm curry.
Add a creamy, cooling element: Add a dollop of yogurt (dairy or plant-based) to help balance the spices and offer a tangy, refreshing finish.
FAQs
Is tofu healthy?
Tofu is a nutrient dense, plant based protein that works especially well in recipes like this turmeric tofu curry. It provides protein, calcium and iron making it a healthy and satisfying addition to plant based meals. If you have questions about soy and hormone health, I dive deeper into the research in my post on is soy bad for you?
Can I use frozen vegetables?
Absolutely! Frozen vegetables are a time saver in this recipe. Plus they are typically frozen at peak freshness so you are still reaping the nutrient benefits.
For best results, add frozen vegetables like cauliflower and broccoli (or even a stir fry blend) directly into the curry after the sweet potatoes have cooked to tender. Just allow a few more minutes for them to heat through. It’s an easy way to boost the fiber content of this dish, so don’t skip it!
What type of tofu is best for this recipe?
Firm or extra firm tofu works best in this recipe. It holds its shape well and stands up to the long simmer time. If you have time, pressing the tofu beforehand will help it to absorb more of the delicious curry broth. If you want a crispier finish, you can pan sear or bake the cubed tofu before adding it to the broth.
How to Store and Reheat
Storage
This curry stores well and is even better the next day! Allow the curry to cool completely before transferring it to a glass, airtight container. Store in the refrigerator for up to 3–4 days.
If you’re meal prepping, you can store the curry and your grains (like rice or quinoa) separately to maintain the best texture when reheating.
Reheating
Stovetop: Reheat in a saucepan over medium-low heat until warmed through, stirring occasionally.
Microwave: Heat in 30–60 second intervals, stirring in between, until hot.
Golden Turmeric Curry with Tofu (Easy Coconut Curry)
Creamy, golden turmeric curry with tofu- an easy, anti-inflammatory vegan dinner with plant based protein and gut healthy ingredients.
7oztofu1/2 regular block, cut into bite sized pieces
2cupskaleroughly chopped
Method
Melt the coconut oil in a dutch oven or large stockpot over medium heat.
Add the onion and saute for 4-5 minutes until translucent.
Add the garlic, ginger, turmeric, curry powder and salt to the onion. Sauté for one more minute.
Add the sweet potato and saute for 3 minutes more. Add a splash of water to the pan if sticking starts to occur.
Add the coconut milk and broth. Bring to a boil and cook until the sweet potato is tender, about 15 minutes.
Add the broccoli, cauliflower and tofu and cook until the frozen veggies are heated through and the broccoli is bright green.
Add the greens and stir until just wilted.
Meet Jaime
I’m a registered dietitian who’s obsessed with all things food! From growing to recipe development, my life is centred around food and how it can nourish us from the inside out.
