Creamy yellow tofu and cauliflower curry | Vegan & stunning

yellow vegan curry

This curry came to be in the name of a trip to Bali that should have been but was not to be given the pandemic. 

My bestie Jade and I would have been in Bali right about now so instead, we decided to throw a little Google hangout gaffer with some traditional Balinese cuisine. 

I did the research but couldn’t make a decision on anything – I am a big fan of Indonesian food and I can never pick – so I decided to throw a little bit of all of the bits I had seen into one, thus came to be this aromatic, sexy, heartwarming, girl next door curry. 

To preface the start of my recipes, I will say that I don’t do particular measurements and I don’t do calories, macros or any other sorts of food monitoring. That’s part of the fun, just go with it, it’s vegan and there’s loads of veg, it’s good for you and will make you feel good. That’s all you need to know. 

Without further ado, (I’m excited, are you excited?) Here we go!

You will need…

Stars of the show for the curry:

  • Onions x 2
  • Garlic x 4 slices/chunks/bits
  • Cauliflower x half of a big one
  • Tofu block x half to three-quarters of a block 
  • Dry instant noodles  x 2 packs 

Stars of the show for the side:

  • Aubergine x 1 

Supporting acts for the curry:

  • Soy sauce x 4 tablespoons
  • Chilli flakes x 2 tablespoons
  • Turmeric x 2.5 tablespoons
  • Curry powder x 5 tablespoons
  • Yellow curry paste x 3 tablespoons
  • Olive oil

Supporting acts for the side:

  • Coconut cream x 1.5 tablespoons
  • Smooth peanut butter x 1 tablespoon 


  1. Marinade your tofu. Cut the tofu into even squares or rectangles, or even stars if you fancy it. Just make sure that they are even sizes so they all cook evenly. Firm tofu works best for this dish because you’re going to leave it simmering for a little bit and you don’t want the chunks to disintegrate. Once you have your tofu in a bowl, lather on 4 tablespoons of soy sauce, 2 tablespoons of chilli flakes and 2 tablespoons of curry powder. (This can be done during prep but the long it can soak in the bits, the better – I usually do it the morning of cooking.)

2. Chop half of your big cauliflower into small chunks. Lather on some olive oil, we’re talking Jamie Oliver style here, you want it nicely covered. Then pop 2 tablespoons of turmeric and 2 tablespoons of curry powder over the lil chunks and give it a shake so the spices are evenly distributed. Whack it into the oven and leave it there until it’s nice and crispy. I generally just have the oven on full belt at all times, I’m not an expert, it gets the job done. Keep an eye on it, shouldn’t take more than twenty minutes – give it a little shake, I usually check in twice.

3. Chop up your 2 onions and your 4 slices of garlic. Pop your oil in the frying pan and let that heat up. *30 seconds later* – Pop your onions and garlic into the pan. Pop your can of coconut cream (bar 1.5 tablespoons of it which will be used for your satay sauce) straight in after so the onions and garlic get lovely and soft and cook slowly. Next, pop that tofu in. Get your crispy cauliflower out of the oven and lob that in too.

4. Season your big delicious mix. Pop 3 tablespoons of your yellow curry powder in there. Pop 1 tablespoon of turmeric in. Turmeric gives it a lovely colour and it apparently great for anti-inflammation, double whammy!

5. Simmer your mix for a good 25 minutes on a low heat, you want it to get all melty and delish. That should be enough time to get your side dish prepped and you noodles ready.

6. Chop your aubergine into thin slices, throw some olive oil and salt aboard it and pop in it the oven.

7. Mix your 1.5 tablespoons of coconut cream and 1 tablespoon of peanut butter in a cup or bowl, whatever takes your fancy. Add a quick splash of boiling water in to get everything loosey goosey, you want it to be nice and smooth. Pop your instant noodles into a pot of hot boiling water and leave those to boil, they take about four minutes.

peanut satay aubergines

8. Pour the satay sauce over your aubergine slices and place them back into the oven to give them a delish little crispy coat. They need about five more minutes.

9. Take your curry off the heat, strain your noodles, get those aubergines out of the oven and serve. Divine with a capital D.


10. Comment if you tried this and let me know what you thought!

Read: Veganism | 7 steps to a vegan diet for beginners

Read: Vegan “diet” | What happens if you go vegan?

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