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Cauliflower and Tofu Curry

a mild and easy to throw together curry. A good recipe to introduce the kids to curry spices and flavours
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Vegan
Keyword: curry, tofu
Servings: 4
Author: Trish Cowper


  • 1 tablespoons coconut oil heated on medium high heat,
  • 1 medium yellow onion small dice
  • 500 g package of firm tofu drained and pressed for 30 minutes and then cut into cubes
  • 2 heaping Tbsp of Thai Kitchen Red Curry Paste
  • 1 head of cauliflower cut into bite sized chunks
  • 1 398 ml can of fire roasted diced tomatoes
  • 1-1/2 cups of water or stock

for garnish (optional):

  • a lime cut into wedges
  • green onions thinly sliced
  • fresh cilantro or mint roughly chopped


  • in a large, deep frying pan or dutch oven - you need a pot with a lid - heat oil over medium heat. Add onions and saute about 5 minutes. While you wait cube the tofu and rough chop the cauliflower.
  • When onions are tender stir in the curry paste and then add the tofu. Stir to incorporate the seasonings evenly. Add the cauliflower, tomatoes and water. Stir well to combine and bring to a boil (the vegetables will not be fully submerged), reduce heat and cover with pot lid. Simmer for about 20 minutes or until cauliflower is tender. Remove lid and increase heat slightly to allow the curry to simmer and reduce slightly. The sauce will thicken. Serve over white rice or with Naan bread. Garnish with lime wedges, green onions or cilantro.