Easy Vegan Curry Tofu and Cabbage Stir-Fry

Looking for a quick, healthy, and flavor-packed vegan meal? This Easy Vegan Curry Tofu and Cabbage Stir-Fry is the perfect choice!

Bursting with aromatic spices, tender tofu, and crunchy cabbage, this dish comes together in under 30 minutes. It’s an excellent option for weeknight dinners, meal prep, or even when you’re hosting a casual gathering.

With its creamy sauce, vibrant vegetables, and protein-packed tofu, this recipe proves that eating plant-based can be indulgent and satisfying.

Whether you’re a busy professional, a college student, or someone exploring a plant-based lifestyle, this recipe offers a seamless way to enjoy wholesome, delicious food without spending hours in the kitchen.

The balance of spicy, tangy, and savory flavors ensures that even non-vegans will love it.

Ingredients

For the Stir-Fry:

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 cups green cabbage, shredded
• 1 red bell pepper, thinly sliced
• 1 medium onion, thinly sliced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons oil (coconut or sesame oil recommended)
• 1 carrot, julienned (optional, for extra color and crunch)
• 1 small zucchini, sliced (optional)

For the Curry Sauce:

• 1/2 cup coconut milk (full-fat for creaminess)
• 2 tablespoons curry paste (red or yellow, depending on your preference)
• 1 tablespoon soy sauce or tamari
• 1 tablespoon maple syrup
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (optional, for heat)
• Juice of 1 lime
• 1/4 cup vegetable broth or water (to thin the sauce, if needed)

Garnishes (Optional):

• Fresh cilantro, chopped
• Sesame seeds
• Lime wedges
• Sliced green onions

Instructions

Step 1: Prepare the Tofu

1. Press the tofu to remove excess moisture. Cube it into bite-sized pieces.
2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
3. Add the tofu cubes and cook until golden brown on all sides, about 6-8 minutes. Remove from the skillet and set aside.

Step 2: Cook the Vegetables

1. In the same skillet, heat the remaining oil.
2. Add the onion and sauté for 2-3 minutes until translucent.
3. Stir in the garlic and ginger, cooking for 1 minute until fragrant.
4. Add the cabbage, red bell pepper, carrot, and zucchini (if using), stirring frequently. Cook for 7-10 minutes until the vegetables are tender but still crisp.

Step 3: Make the Curry Sauce

1. In a small bowl, whisk together coconut milk, curry paste, soy sauce, maple syrup, turmeric, coriander, cayenne pepper (if using), lime juice, and vegetable broth or water.
2. Pour the sauce into the skillet with the vegetables and stir well to coat.
3. Simmer the mixture for 3-5 minutes, allowing the sauce to thicken slightly and the flavors to meld.

Step 4: Combine and Serve

1. Return the cooked tofu to the skillet and toss to combine with the vegetables and sauce.
2. Let the stir-fry cook for an additional 2-3 minutes to ensure everything is evenly heated.
3. Remove from heat and garnish with fresh cilantro, sesame seeds, green onions, and lime wedges as desired.

Serving Suggestions

• Serve over steamed jasmine rice, basmati rice, or quinoa for a hearty meal.
• Pair with warm naan, roti, or flatbread for a comforting dinner.
• Add a side of cucumber salad or pickled vegetables for a refreshing contrast.
• Use the stir-fry as a filling for wraps or rolls for a creative lunch option.

Nutritional Information (Per Serving):

• Calories: 300
• Protein: 14g
• Carbohydrates: 18g
• Fat: 18g
• Fiber: 5g

Tips for Success

• Press the Tofu Thoroughly: Removing excess water ensures a firmer texture and better browning.
• Customize the Heat Level: Adjust the amount of curry paste or cayenne pepper to suit your spice preference.
• Use Fresh Ingredients: Fresh ginger and garlic provide the best flavor for this dish.
• Don’t Overcook the Vegetables: Keep them slightly crisp to retain their texture and nutrients.
• Make It a Meal Prep Favorite: This stir-fry keeps well in the fridge for up to 3 days, making it perfect for packed lunches or quick reheats.

Why You’ll Love This Recipe

• Quick and Easy: Ready in under 30 minutes, it’s perfect for busy weeknights.
• Nutritious: Packed with plant-based protein, fiber, and vitamins.
• Versatile: Swap out cabbage for bok choy, kale, or spinach. Add chickpeas or edamame for extra protein.
• Flavorful: A creamy, spicy, and tangy sauce that’s downright irresistible.
• Crowd-Pleaser: A dish that vegans and non-vegans alike will enjoy.

Whether you’re cooking for yourself or serving guests, this Easy Vegan Curry Tofu and Cabbage Stir-Fry is a guaranteed hit.

Experiment with your favorite vegetables and toppings to make it your own. Share your creations and tag us with #VeganCurryStirFry for a chance to be featured!