Hearty Vegan Japanese Curry with Tofu

Bowl of rice and curry served on a plate with a fork beside.

5 from 2 votes

Hearty Vegan Japanese Curry with Tofu

This creamy vegan Japanese curry is rich, comforting, and bursting with umami flavor! With hearty tofu and tender veggies, it comes together in just 30 minutes. Serve it over steamed rice for the perfect cozy meal.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Japanese

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 214kcal

Author: Meesha

Equipment

Dutch oven

Ingredients

1 medium yellow onion diced*
3 cloves garlic minced
2 teaspoons minced ginger
2 tablespoons Japanese curry powder
2 tablespoons all purpose flour or gluten-free blend
1 teaspoon garam masala
3 cups vegetable broth
½ medium apple grated
1 tablespoon soy sauce or shoyu/tamari (use gluten-free if needed)
1 tablespoon ketchup
2 teaspoon sugar
1 large potato cubed (Yukon gold prefered)
2 carrots cut into thick chunks
1 block extra-firm tofu drained, pressed, and cubed (around 14oz/400g)

US Customary - Metric

Instructions

Heat a tablespoon of oil in a Dutch oven. Add onion, and saute for 4-5 minutes over medium-low heat or until they are lightly browned.
1 medium yellow onion
Add ginger and garlic to the pot, and fry for a minute.
3 cloves garlic, 2 teaspoons minced ginger
Add curry powder, flour, and garam masala next. Fry for another minute or until the spices are fragrant.
2 tablespoons Japanese curry powder, 2 tablespoons all purpose flour, 1 teaspoon garam masala
Add broth, apple, and all seasonings to the pot, and bring the mixture to a gentle simmer.
3 cups vegetable broth, ½ medium apple, 1 tablespoon soy sauce, 1 tablespoon ketchup, 2 teaspoon sugar
Stir in potato, carrot, and tofu. Cook at low heat for 10-15 minutes, uncovered, until the potato cubes are fork-tender. Stir the curry occasionally while cooking to prevent the curry from sticking at the bottom.
1 large potato, 2 carrots, 1 block extra-firm tofu
Serve your Japanese tofu curry with Japanese rice and whatever sides you fancy!

Notes

Helpful tips

Cut vegetables uniformly - Cutting vegetables into similar sizes ensures they cook evenly, preventing some veggies from being overcooked while others remain undercooked.
Adjust the consistency - After cooking, you can adjust the curry’s thickness by adding more broth for a lighter consistency or simmering it longer to thicken to achieve the desired texture.
Stir regularly - Stirring the curry often helps prevent the ingredients from sticking to the bottom of the pot and burning, which can affect the flavor.

Make it in an Instant pot - Sauté the aromatics (onion, garlic, ginger) using the Instant Pot’s sauté function. Add the broth, tofu, and veggies, then add the curry cubes without mixing. Pressure cook for 10 minutes and release steam naturally.

Storing - Curry can be refrigerated for up to 4 days or frozen for 3 months. Allow the curry to defrost overnight in the fridge before reheating it in the microwave or stove. Add a splash of water if the curry is too thick.

Nutrition