Tofu, lentil and sweet potato curry


6 pers.


Firm tofu

Lunches and dinners

Less than 30 minutes


  • 400g (1 block) Soykei firm tofu
  • 30 ml (2 tbsp.) cornstarch
  • 7.5 ml (1/2 tbsp.) ground turmeric
  • Garlic, salt and pepper (to taste)
  • 30 ml (2 tbsp.) canola oil 
  • 1 onion, chopped
  • 30 ml (2 tbsp.) red curry paste
  • 10 ml (2 tsp.) curry powder
  • 10 ml (2 tsp.) garlic powder
  • 540 ml (19 oz) can diced tomatoes 
  • 398 ml (14 oz) can coconut milk
  • 398 ml (14 oz) can brown lentils, rinsed and drained
  • 500 ml (2 cups) diced sweet potato (1 medium)
  • 125 ml (1/2 cup) water
  • Choice of accompaniments: coriander, green vegetables, naan bread or rice.


  1. Pat the tofu dry using towel. Cut into cubes (48 units), then coat with the cornflour and turmeric, then set aside.  Add the garlic, salt and pepper to the bowl and coat the cubes a second time.
  2. n a large non-stick pan, heat the oil and fry the tofu cubes over medium-high heat until golden, about 7 minutes. Set aside on a plate.
  3. In the same pan, sauté the onion for 3-5 minutes. Add the curry paste and spices then mix. Pour in the remaining ingredients, except the tofu, and bring to a boil. Reduce the heat to a minimum and simmer for 10 minutes.
  4. Add the tofu and cook for a further 3 minutes.
  5. Just before serving, garnish with coriander and serve with naan bread or rice and a green vegetable.

Recipe and photo: Julie DesGroseilliers, nutritionist 

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