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Yellow Curry Tofu

Nicole Kearsley
A vegan, gluten-free 20-minute curry that’s loaded with veggies and swimming in perfectly-spiced coconut milk. Quinoa sends this over the top. Simple, healthy, fast and so delicious.
5 from 11 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Cuisine Asian, Thai, Vegan
Servings 4 Servings


  • 1 cup Quinoa
  • 1 block Super Firm Tofu Pre-cut
  • 2 cloves Garlic Minced
  • 1 ounce Fresh Ginger Minced
  • 1 Lime
  • 3/4 cup Edamame
  • 1 can Coconut Milk
  • 1 1/2 tablespoons Yellow Curry Paste
  • 1 tablespoon Brown Sugar
  • 1 bunch Cilantro Fresh
  • 4 ounces Red Cabbage Shredded
  • 1/4 cup Crispy Onions


  • Prepare quinoa according to package directions. 
  • Drain the tofu, press liquid out. Cut into 1/2 inch cubes. Or use pre-cut super firm tofu.
  • Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Add the cubed tofu and cook tossing occasionally, until browned on most sides, about 5 minutes.
  • Add the ginger and just half the minced garlic, toss, and cook until fragrant, about 1 to 2 minutes more.
  • Add the coconut milk, yellow curry paste and brown sugar to tofu and bring to a boil. Reduce heat and simmer approximately 5 minutes. 
  • Add cabbage, simmer 5 more minutes. Squeeze in juice from half the lime, stir and remove from heat. 
  • Once quinoa is cooked, combine the quinoa, remaining minced garlic, juice from remaining half the lime, edamame and chopped cilantro. Season with salt and toss.
  • Divide cilantro lime quinoa between large bowls. Top with yellow curry tofu and red cabbage. Sprinkle with crispy onions.


*ON QUINOA: Cooked the quinoa in an instant pot and have it for 1-minute natural release. 
Keyword plant based, vegan