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Tofu and Cauliflower Massaman Curry

Mae Jum Vegan Thai Massaman Curry  

There’s nothing more comforting than a delicious bowl of Massaman curry. This meat-free meal has crispy pan-fried tofu, soft sweet potato chunks and cauliflower, all simmered in a peanutty Massamann curry sauce. Choosing to cook meat-free meals is a great way to break up your weekly menu and this vegan curry is so flavourful, you will be left wanting more!

You can use all kinds of vegetable combinations in your vegan Massaman curry, cooking with potatoes and onions will keep this dish fairly traditional. You would normally find white potatoes in a Massaman curry but I opted for sweet potato for this dish to add more of an orangery hue, this helps to give the curry a richer overall colour. As sweet potatoes are already sweet, there is no need to add palm sugar to this recipe.

Mae Jum Vegan Thai Massaman curry ingredients

I like to use the 'Tofoo' brand for when I’m cooking with tofu as it comes pre-pressed and this saves me a lot of time and I can get straight into cooking! If you are using other brands, you will need to set more time aside to drain and press the tofu for at least 20 minutes. To do this you could use a tofu press or simply placing the tofu on a plate with another plate on top of it and then piling some heavy things on top, such as a heavy pot or some cooking books!

Once the tofu has been pressed, chop into small chunks and fry in some coconut oil until golden brown on all sides and set to one side. In a separate wok or saucepan, fry massaman curry paste in coconut oil for 2 minutes before adding the thicker layer of coconut milk (coconut cream) and light soya sauce and tamarind. Bring to a light boil and simmer for 10 minutes to let all the oils rise to the surface. 

Add the remaining coconut milk to the wok with water, sweet potatoes, cauliflower, onions and peanuts and simmer with a lid for 12-15 minutes. Next add tomatoes, chillies and pan-fried tofu chunks, gentle stir in and allow the tomatoes and tofu to warm up in the sauce. Make sure you are tasting the sauce as you are cooking, if you are finding it too sweet, try adding a pinch of salt and a tablespoon of tamarind juice/puree.

If you enjoyed our vegan Massaman curry recipe, please give this recipe a star rating and comment if you loved the flavours of this meat-free dish! Check out our recipe page for more delicious dishes like this and subscribe for new recipes and posts. Always stay connected and follow us on Instagram and Facebook!

Mae Jum Vegan Massaman Curry

Tofu and Cauliflower Massaman Curry

A hearty vegan dish with authentic Massaman flavours
3.83 from 47 votes
Print Pin Rate
Course: curry, dinner, lunch, Main Course
Cuisine: Thai
Keyword: Cauliflower, Sweet Potato, Thai Massaman curry, tofu, vegan, Vegan Curry, vegetarian
Thai Curry Paste: massaman
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Calories: 567kcal


  • 280 g Extra Firm Tofu Drained and pressed
  • 250 g Cauliflower
  • 200 g Sweet potato
  • 400 ml Coconut Milk Full Fat
  • 35 g Mae Jum Thai Massaman Curry Paste
  • 100 g Plum Tomatoes
  • 2 White Onions Small
  • 100 g Roasted Peanuts
  • 3 tbsp Light Soya Sauce
  • 2 tbsp Coconut Oil
  • 100 ml Water
  • 2 tbsp Taramind Juice/Puree Optional
  • 2 Red Chilli Optional
  • Salt Season To Taste
  • Coriander leaves or Spring Onion Garnish



  • Depending on the tofu brand, prepare the tofu as instructed. Then cut into bite-size pieces
  • Gently toast peanuts in a pan until golden
  • Peel and chop sweet potatoes in half and then into chunks (8-10 pieces per half)
  • Cut cauliflower into florets, plum tomatoes in half and onion into quarters

Cooking Method

  • On high/medium heat, fry the curry paste in 1 tbsp of coconut oil for 2-3 minutes until broken down
  • Add the thick layer of coconut milk to the wok with light soya sauce, peanuts and tamarind juice (optional) and blend together well. Bring to a light boil for 10 minutes to allow the oils to rise to the surface.
  • In a separate pan, fry tofu chunks in 1 tbsp of coconut oil until golden brown on all sides
  • Add sweet potato, cauliflower, onions, remaining coconut milk and water to the wok, gentle mix and simmer for 12-15 minutes. If you see the sauce reducing too fast, you can cover with a lid or add more water.
  • Next add tomatoes, red chilli (optional) and tofu chunks. Make sure to taste the sauce, if it is too sweet, add a pinch of salt.
  • Once the sauce has reduced to a thicker consistency, serve up with freshly made Thai jasmine rice and garnish with coriander leaves, red chilli or spring onions. Enjoy!


Nutrition Facts
Tofu and Cauliflower Massaman Curry
Amount Per Serving
Calories 567 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 29g181%
Sodium 972mg42%
Potassium 1088mg31%
Carbohydrates 31g10%
Fiber 9g38%
Sugar 11g12%
Protein 19g38%
Vitamin A 7303IU146%
Vitamin C 42mg51%
Calcium 110mg11%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

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