Baked Vegetable Coconut Curry with Tofu
Jun 11, 2025 01:10 PM
Curry night just got a whole lot easier (and dare we say, more delicious?). This tested and perfected Thai-style vegetable curry features firm tofu, tender potatoes, and sweet carrots coated in a blender-made creamy coconut yellow curry sauce. Best part? It’s baked! With no stovetop stirring required, just pop it in the oven and let it do its thing. This recipe is vegetarian, and vegan.
For a homemade tofu Thai curry, this recipe checks all the boxes. Prep is simple and the long slow bake tenderizes the veggies and concentrates the saucy yellow curry flavors.
Comforting veggies like potatoes and cabbage are infused and coated with a spicy-sweet coconutty sauce that’s ultra silky, rich and flavorful, while the tofu soaks up the sauce as the curry bakes. Baking is a hands off approach to curry that I’m loving.
What emerges from the oven is a fragrant, hearty and satisfying meal I can’t stop thinking about!
Ingredients:
- 14 ounces (397 grams) Firm Tofu one block, pressed 15-20 minutes and drained
For the Sauce
- 2, 13 1/2 ounces ea (403 grams ea) Cans Coconut Milk full fat
- 1/2 cup (115 grams) Low Sodium Vegetable Broth
- 1 1/2 inch (15 grams) Knob of Fresh Ginger
- 5 (16 grams) Cloves of Garlic medium, peeled
- 1 tablespoon Tamari
- 3 tablespoons Yellow Curry Paste start with 2 1/2 tablespoons for less heat and adjust to taste.
- 1/4 Lime juiced, plus more for serving
- 2-4 tablespoons Pure Maple Syrup or brown sugar, adjust to taste
For the Curry
- 1 1/4 pound (600 grams) Green Cabbage base of the stem removed, cut into four wedges
- 14 ounces (400 grams) Yellow Potatoes like Yukon Gold, cut into 1/2 inch pieces, about 3 medium potatoes
- 8 ounces (220 grams) Orange Carrots peeled, cut into 2 inch segments, and sliced lengthwise, about 3 carrots
Share With (optional)
- Jasmine Rice, Toasted Cashews, Lime Wedges, Cilantro or Thai Basil
Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Write a comment
No comments