Tofu and Vegetable Green Curry

Image of Hannah Kaminsky
Rated 5.0 based on 5 customer reviews
Tofu and Vegetable Green Curry
Tofu and Vegetable Green Curry


  • 1 (14 ounce) package extra-firm tofu, blotted dry and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 2 small sweet potatoes, peeled and cut into cubes
  • 2 tablespoons green curry paste, or more to taste
  • 2 (14 ounce) cans coconut milk
  • 3 cups broccoli florets
  • ½ cup fresh minced cilantro
  • 2 tablespoons lime juice
  • 1 avocado, sliced


  1. Heat oil in a stockpot over medium-high. Cook tofu and soy sauce with the hot oil, stirring gently to coat the pieces without breaking them, until golden brown, 10 to 12 minutes; remove with a slotted spoon to a bowl.
  2. Stir curry paste and coconut milk together in the stockpot; add sweet potatoes and bring to a boil. Reduce heat to medium-low and cook potatoes at a simmer until fork-tender, about 10 minutes.
  3. Stir broccoli and tofu with the sweet potatoes and cook until broccoli is bright green, about 5 minutes more.
  4. Remove pot from heat. Stir cilantro and lime juice through the curry; top with avocado.
Mealthy tip:

Any variety of vegetables will fit the bill; don’t be afraid to experiment with anything you find sitting in the fridge, begging to be eaten! If you have extra time, press the tofu cubes between a pair of baking sheets lined with paper towel to remove excess moisture from the tofu. The dryer your tofu, the better the end results.


5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Jessica Scott

Jessica Scott says:

Very delicious Asian inspired vegan curry! The cilantro and lime gave it really good flavor. I also really liked the addition of the sweet potatoes! Overall texture and taste of this dish is great.

Image of Laura Griffin

Laura Griffin says:

Green curry is one of my favorites. This vegetable version is healthy and really tasty! I especially love the added sweet potatoes!

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Jenny J says:

I didn't use the tofu, I used shrimp instead. I also cleaned out my fridge and used a little bit of everything. Zucchini, bell peppers, you name it. Definitely adding to my rotation.

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Kaylee Adams says:

Used broccoli, carrots, peas, and green beans in this green curry dish. I also the tofu to get it dry as possible. I busted used paper towels and a pan on top. The only thing that would make this better is if I would improvise it to a pressure cooker. Working on that!

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Jazzy Brewer says:

This is my “end of the week, dump everything that’s left in the fridge”, recipe. Broccoli, green beans, cauliflower, peppers, you name it. It’s such a great base you can really customize it to add your favorite things. I always serve with rice, it’s so good.