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Mae Jum Vegan Massaman Curry

Tofu and Cauliflower Massaman Curry

A hearty vegan dish with authentic Massaman flavours
3.91 from 21 votes
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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!


Calories: 567kcal | Carbohydrates: 31g | Protein: 19g | Fat: 45g | Saturated Fat: 29g | Sodium: 972mg | Potassium: 1088mg | Fiber: 9g | Sugar: 11g | Vitamin A: 7303IU | Vitamin C: 42mg | Calcium: 110mg | Iron: 4mg