Tofu and Egg Vegetarian Curry (Japanese Style)

Tofu is often the heart of vegetarian cooking — simple, versatile, and wonderfully nourishing. When paired with eggs and simmered in a fragrant curry sauce, it becomes a comforting and satisfying dish that can be enjoyed with rice, noodles, or crusty bread.

While curries vary across cultures — Indian, Thai, Vietnamese — the Japanese-style curry stands out for its gentle, mellow flavor and creamy texture. Thanks to the ready-made Japanese curry paste, this dish comes together quickly without compromising taste.

This tofu and egg curry is a wholesome, meat-free version that is every bit as delicious as traditional curries. It’s thick, golden, slightly spicy, and rich with the sweetness of coconut milk. Enjoy it warm, dipped with crispy bread or spooned over steamed rice — a perfect comfort meal for any day.

Ingredients

2 potatoes

150 g taro (peeled)

2 carrots

16 oz firm tofu

6 eggs (boiled and peeled)

12 oz coconut water or coconut milk

1 onion

1 tsp curry powder

4 oz Japanese curry paste

Salt, pepper, sugar, and vegetarian seasoning to taste

1 cup cooking oil

Fresh basil and coriander for garnish

Preparation

Prepare the vegetables

Wash, peel, and cut the potatoes, taro, and carrots into small cubes.

Peel and cut the onion into quarters, then slice each quarter into smaller pieces for even cooking.

Prepare the tofu and herbs

Cut the tofu into bite-sized squares and fry until golden brown. Drain well on paper towels.

Wash and chop the basil and coriander; set aside for garnish.

Prepare the eggs

Boil the eggs, peel them, and keep aside for later use.

Cooking Instructions

Fry the roots

Lightly fry the potatoes and taro until golden on the outside. This helps keep their shape when simmered in curry.

Cook the curry

In an instant pot or regular pot, combine the tofu, eggs, fried potatoes, taro, carrots, onions, curry powder, and Japanese curry paste.

Pour in the coconut water (or milk) just enough to cover the ingredients.

Pressure cook

If using an instant pot, cook on high pressure for 2 minutes, then let it naturally release for 5 minutes.

Adjust and thicken

Open the lid and switch to sauté mode. Taste and adjust seasoning with salt, pepper, and a touch of sugar or vegetarian seasoning.

If you prefer a thicker sauce, mix 2 tbsp cornstarch with 2 tbsp water and stir it into the curry. Simmer for a few minutes until thickened.

To Serve

Serve hot, garnished with basil and coriander.

This fragrant Japanese-style tofu and egg curry pairs beautifully with steamed rice, noodles, or toasted bread — comforting, balanced, and full of gentle flavor.