Tofù, Caùliflower, sweet potatoes, bell pepper, garlic, tùrmeric, ginger and simmer in vegetarian coconùt milk based cùrry dish in partnership with Nasoya Tofù!

Vegetarian Tofu Cashew Coconut Curry Recipe


  • 1 tablespoon virgin coconùt oil
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 jalapeño, diced
  • 1 mediùm sweet potato, diced into 1 inch cùbes
  • ½ head of caùliflower, cùt into small florets (aboùt 2-3 cùps)
  • 1 bell yellow or orange pepper, diced
  • 2 carrots, thinly diced or chopped
  • 2 tablespoons cùrry powder
  • ½ teaspoon tùrmeric
  • ½ teaspoon cùmin
  • ⅛ teaspoon groùnd cinnamon
  • ½ teaspoon salt
  • 1 (15 oz) can lite coconùt milk
  • 1/2 cùp tomato saùce
  • ½ cùp vegetarian broth
  • ¼ cùp roasted cashews, groùnd
  • 1 package firm or extra firm Nasoya tofù, cùbed
  • To garnish: Cilantro and extra cashews


Add coconùt oil to a large pot and place over mediùm high heat. Add in garlic, ginger, jalapeno, sweet potato, caùliflower, bell pepper, and carrots. Saùte for 10 minùtes, stirring freqùently, ùntil carrots start to soften.

Next stir in cùrry powder, tùrmeric, cùmin, cinnamon and salt.

Add in coconùt milk, tomato saùce, vegetarian broth and groùnd cashews. Stir ùntil smooth.

Gently add in tofù and stir. Simmer on low heat for 20 minùtes or ùntil sweet potatoes and carrots are fork tender. Serve immediately with cilantro.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!