Simple Tofu Curry with Potatoes (Cooked by Instinct, Not Perfection)

Some of the best meals don’t come from measuring cups—they come from instinct.

Today, I made a simple tofu curry with potatoes, using what I had in my kitchen and seasoning as I went. It’s one of those meals that doesn’t require perfection, just a little patience and a willingness to trust your taste.

Cooking Without Measuring

I’ll be honest—I rarely measure my seasonings.

I cook based on how things smell, how they look, and how they taste along the way. This dish was no different. Every step was about adjusting, tasting, and letting the flavors come together naturally.

Ingredients

1 block extra firm tofu (thawed, drained, and diced) 1 red onion (thinly sliced) Several sweet peppers About 6 spring onions 2 stalks celery (diced) 3 medium white potatoes (diced)

Seasoning & Base:

Vegan butter (used for browning tofu) 1 small can tomato sauce 1 can coconut milk 1–2 tbsp Jamaican curry powder 1 tsp turmeric Black pepper, salt, and vegan bouillon (to taste) ~1.5 cups water

How I Made It

1. Brown the tofu

I started by browning the tofu in vegan butter until it developed a nice color, then set it aside.

2. Build the base

In the same pan, I sautéed the sliced red onions until they softened. Then I added the sweet peppers, spring onions, and celery, letting everything cook together for a few minutes.

3. Add the seasoning

Next came the curry powder, turmeric, and the rest of my seasonings. I stirred everything together and let it cook for a few more minutes to deepen the flavor.

4. Bring it all together

I added:

coconut milk tomato sauce diced potatoes browned tofu about 1.5 cups of water

Then I lowered the heat and let everything simmer.

5. Let it simmer

I let the curry cook for about 45 minutes, checking it occasionally for:

flavor consistency

This is where cooking by instinct really comes in—adjusting as needed.

How I Served It

I had mine with a small bowl of rice, while my youngest enjoyed theirs just as it was.

That’s the beauty of this dish—it works either way.

Final Thoughts

This was one of those simple dinners that came together without stress.

It was:

filling flavorful and easy to make

And honestly, those are the meals I find myself coming back to the most.