Vegetarian Tofu Vegetable Curry Recipe in 30 minutes or less Fast and Healthy recipe

 Vegetarian Tofu Vegetable Curry Recipe 

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Tofu vegetable curry

I love to eat curry on cold, rainy days.  Mostly all the vegetables that were used in this curry recipe is from my garden.

Vegetables that were used are ong choy, moringa leaves, sweet potatoe shoots, garlic chives, and cilantro for garnish. I also had leftover avocado in my refrigerator which also from my garden.  I used to top it off.  Avocado's are so good in currys.

These are the vegetables used to make the curry

These are ingredients not from my garden



  • 1 block Medium firm tofu
  • 1 half onion diced
  • 1 clove minced garlic
  • 1 can coconut milk
  • 1 tablespoon olive oil
  • 2 tablespoon red curry paste
  • 1 bunch moringa leaves 
  • 1 bunch ong choy 
  • 2 stems of garlic chives 
  • 1 bunch sweet potatoe shoots 
  • salt and pepper to taste 
  • cilantro for flavor and garnish
  • sambal for spice (Optional)
  • lemon for garnish and flavor

Please know that you can add more curry or less curry according to taste.  You can use any curry available.  

Heat up pan to med heat.  Add olive oil.  Add diced onion, and sauté for about a minute.  Add garlic. Keep stirring, and add tofu.  You can brown your tofu if you want.  I have a pan and tofu always gets stuck on my pan, so I cant brown my tofu.  I like my tofu soft in soups.  Stir everything together. Add in curry paste, and can of coconut milk. Turn heat to medium low so it doesn't boil the coconut milk.  Let simmer till hot.  Once you see the coconut milk boiling a little, ready to add in vegetables.  Add all vegetables.  Stir and season with salt and pepper.  You can add a dash of sambal if you like your food spicy. Keep adding according to taste, but no so much because it can get spicy.  Sambal is one of my favorite spices I like to keep in my refrigerator.  Its so good with everything. I like to add it to my tacos, stir fries, pasta, and marinades. 😀 Everything all done. Garnish with cilantro and lemon.  

You can serve this curry over noodles, brown rice, white rice, beans, or eat it just like that.  
I had leftover brown rice, mung bean sprouts, and avocado.  The mung bean sprouts add a bit crunch and texture. This is a 30 minute or less meal.  Very easy and healthy to make.  Enjoy!  

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