VEGAN: Find Out Why This Petits Pois Tofu Vegan Curry Is Exceptional

The tastiest vegan curry dish you will ever try.

Since my hubby is crazy about curry it is my wifey duty to make sure that I have only the best curry recipes kept for times when he requests for a curry meal. And it is such a treat to be able to get recipes online form amazing vegan cooks.

Now one example of a great recipe I found online from one site full of healthy recipes is this Petits Pois Tofu Vegan Curry. Like any other curry recipes it is very quick and super duper easy. And this Petits Pois Tofu Vegan Curry does not really need so many spices to be able to get to be an amazing curry dish. You can make and  have this dish anytime of the day and it is incredibly suitable for daily meals.

You can always adjust the flavor by adding a bit of each ingredient or lessening. So feel free to make the necessary adjustments according to your liking, as what I have also done when I first tried this recipe.

Check out the recipe below.

Petits Pois Tofu Vegan Curry

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300 g tofu

1 cup frozen petits pois

1 can tomatoes

1 large onion, finely chopped

3 garlic cloves, finely chopped

5 cm piece ginger, peeled, finely chopped (you should have 2-3 tablespoons of it)

1 bay leaf

1/2 cup coconut milk

1 teaspoon coarse sea salt, plus plenty of pepper

1 teaspoon garam masala

1/2 teaspoon each cumin powder and turmeric

4 tablespoons coriander, finely chopped

5 tablespoons olive or vegetable oil


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Start by preparing the tofu. Drain it well, wrap in paper towel and squeeze gently to remove any excess water (you may have to use several paper towel sheets). Cube the tofu and season to taste. Heat up 2 tablespoons of oil and fry the tofu for a couple of minutes on a medium heat, carefully turning with a spatula, until it’s lightly browned. Set aside.

Heat up 3 tablespoons of oil, add the bay leaf, garlic, ginger and onion and fry on a medium heat for a minute stirring often. Add the garam masala, cumin and turmeric and continue frying for another minute or so stirring often.

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Add the tomatoes, salt and pepper, cover and simmer for about 10 minutes, stirring occasionally.

Remove from the heat, discard the bay leaf and puree the sauce. Add the coconut milk (reheat the sauce if you have to at this point then take off the heat), coriander, tofu and petits pois. Adjust the seasoning if necessary and serve!


A very huge thank you to Monika of for this amazing dish!