For a richer flavor, consider using coconut milk instead of vegetable stock. Adjust the amount of curry powder to suit your preferred level of spiciness. Feel free to add other vegetables such as spinach or cauliflower for added nutrition and flavor. Serve hot with steamed rice or naan bread for a complete and satisfying meal.
Vegan Tofu and Sweet Potato Curry
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING4 People
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VIEWS13
Embark on a culinary journey with this vibrant and nourishing Vegan Tofu and Sweet Potato Curry. A harmonious blend of creamy sweet potatoes, zesty tomatoes, and protein-packed tofu, all simmered in a fragrant curry sauce. It's a symphony of flavors that will tantalize your taste buds and leave you feeling satisfied.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate44 g
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Fiber8 g
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Protein11 g
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Saturated Fat1 g
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Sodium377 mg
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Sugar13 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a large saucepan, heat the sunflower oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Cook, stirring frequently, until the onion becomes soft and translucent (approximately 5 minutes).
02
Step
3 mins
Introduce the cubed sweet potatoes to the saucepan and continue cooking for an additional 3 minutes, allowing them to slightly caramelize.
03
Step
0 mins
Dust the vegetables with curry powder and cook for 30 seconds, releasing its aromatic essence.
04
Step
0 mins
Pour in the diced tomatoes along with their juices. Add the warm vegetable stock and bring the mixture to a boil.
05
Step
15 mins
Reduce the heat to medium-low, cover the saucepan, and allow the curry to simmer until the sweet potatoes are tender (about 12 to 15 minutes).
06
Step
5 mins
Stir in the frozen peas and continue simmering for another 5 minutes, allowing them to cook through.
07
Step
0 mins
Season the curry with salt and freshly ground black pepper to your liking.
08
Step
3 mins
Gently fold in the cubed tofu, ensuring it is evenly distributed throughout the curry. Heat for 3 minutes, allowing the tofu to absorb the flavors of the sauce.
09
Step
0 mins
Garnish with fresh mint leaves before serving, adding a touch of freshness and visual appeal.
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RECIPE REVIEWS
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Please Rate
Sven Hauck
Jun 28, 2025I added some chickpeas for extra protein and it was delicious!
Lelah Dickinson
Jun 22, 2025This recipe is a lifesaver! So easy to throw together on a weeknight.
Abel Willms
Jun 18, 2025This is my new go-to vegan curry recipe!
Arnold Mueller
May 28, 2025My kids even loved it, and they're usually picky eaters!
Laverna Bauch
May 25, 2025The curry powder I had was quite strong, so I used a little less than the recipe called for.
Astrid Stiedemann
May 22, 2025I love the addition of fresh mint at the end. It really brightens up the dish.
Theo Turner
May 22, 2025Next time, I'll try adding a bit of coconut milk for extra creaminess.
Elda Tremblay
May 19, 2025I didn't have sweet potatoes, so I used butternut squash instead. It worked great!