no Sweat Vegan


Why you will love this recipe

– Simple & Delicious – Quick & Easy – Vegan/Vegetarian – Dairy-free

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Prep Time 10 Min

Total Time: 40 Min

Key Ingredients

– Super Firm Tofu – Nutritional Yeast – Curry Powder

Preheat the oven. Add the tofu paste ingredients to a large bowl and mix to form a paste.

Step 1

Drain the tofu and tear it into chunks over the bowl. Gently fold the tofu into the paste until all of the tofu chunks are coated.

Step 2

Transfer the tofu to a lined baking sheet and bake for 30 minutes. While the tofu is in the oven, prep your veggies.

Step 3

When the tofu is crispy, remove it from the oven and set aside.

Step 4

Add the diced onion to a skillet and cook over medium heat for about 3 minutes. Add the garlic and ginger—Cook for 1 minute longer.

Step 5

Add all of the spices to the onions. Mix and cook for 1 to 2 minutes.

Step 6

Then add the tomatoes and veggie broth. Mix to combine.

Step 7

Next, add the coconut milk. Mix to combine. Cook for 10 to 15 minutes, or until the tofu is done.

Step 8

When the tofu is done, add it and the frozen vegetables to the curry. Mix to combine. Cook for another 1 to 2 minutes.

Step 9

Remove the curry from the heat. Add the nutmeg and lemon juice. Mix to combine.

Step 10

Garnish with cilantro and serve with a side of rice or naan. For the full recipe and instructions tap below!


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