Vegan Thai Red Tofu Curry
This Thai red tofu curry is an easy and flavor packed recipe the whole family will love. It’s naturally vegan, gluten free, high in protein and perfect for a cozy weeknight meal!
Curry is an Indian sauce that is used with meat, tofu, and/or vegetables. It’s served traditionally rice and contains many kinds of spices. Indian curry is different than Thai curry in a few ones.
One, Thai curry often uses coconut milk instead of cream used in Indian curry. Thai curry is lighter and brighter in color whereas Indian curry is a bit thicker and uses different spices.
Both are delicious and can be prepared with so many different ingredients. This red tofu curry, for example, uses coconut milk, curry paste, onion and veggies like bell pepper and zucchini.
It has a savory, slightly spicy and subtly sweet taste. It’s ready to eat in about 30 minutes and perfect over some fresh jasmine rice or quinoa.
Before we get started…
- Some curry pastes are much spicier than others. Start with 2 tablespoons and add more as needed.
- This recipe creates quite a bit of sauce, which I love because I like to serve it over rice. But also because there’s room to add more veggies if you want.
- You can freeze this vegan tofu curry for up to 3 months in an airtight container. Let it thaw in the fridge before heating in the microwave or on the stovetop.
How to make vegan Thai tofu curry
Remove the tofu from the package and drain off the excess liquid. Cut into 1 inch cubes and add to a large pan with the oil. Saute on each side until lightly golden brown.
Meanwhile, add the diced onion, garlic and ginger to a pan with the oil. Saute until the onion is translucent, about 5-7 minutes.
Transfer to a blender with all ingredients except the bell pepper and zucchini. Blend until smooth. Taste and adjust flavors as desired.
Meanwhile, add the bell pepper and zucchini to the pot that the onion was in (add a splash more oil if needed). Saute for about 5 minutes or until softened.
Add in the curry sauce and stir to combine. When the tofu is done, add to the pot and stir until well coated. Serve with fresh white rice, cilantro and a squeeze of lime juice. Enjoy!
Key ingredients
Tofu. You’ll need extra firm tofu for this recipe which we will fry up in a pan with a touch of oil before adding it into the curry. You can safely swap for firm tofu, but I don’t recommend medium-firm or soft.
Coconut milk. You need canned coconut milk for this recipe which will provide a rich and creamy texture and flavor. I do not recommend subbing for any other type of milk. You can use light or full fat, depending on preference.
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Curry paste. I like the red curry paste from the brand Thai Kitchen which is not spicy, so feel free to add additional red pepper flakes or even a pinch of cayenne for a kick!
Veggies. I used onion, zucchini and red bell pepper. Feel free to add in additional veggies, I love broccoli!
Tomato sauce. Just one small can of plain tomato sauce will give a really rich flavor to the sauce.
Spices. We need some fresh garlic and ginger, turmeric and red pepper flakes. And while technically not spices, some maple syrup and soy sauce will be added to round out the flavors.
Serving suggestions
I love serving this red tofu curry with white rice, but it’s also delicious just as is! You can also serve it over cauliflower rice for a lighter option.
You can add extra veggies like broccoli or carrots or serve it with my air fryer carrots or massaged kale salad on the side.
How to store and freeze
While best served fresh, this curry will keep in the fridge for about 3 days. You can also freeze it for longer if preferred! It will keep for about 3 months in the freeze.
I like to freeze it in smaller portions so I can defrost it when I need it instead of all at once. Just be sure to let it cool completely before transferring to an air tight container.
Try these curries next!
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Vegan Thai Red Tofu Curry
by: claire cary
Ingredients
Tofu
- 1 16 ounce block extra firm tofu
- 1 tablespoon olive or coconut oil
Curry
- 1 tablespoon olive or coconut oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 tablespoon fresh grated ginger
- 1 can coconut milk full fat or light
- 1 8 ounce can plain tomato sauce
- 2-3 tablespoons thai red curry paste
- ½ teaspoon turmeric
- 1 tablespoon maple syrup
- ½ teaspoon red pepper flakes omit if your curry paste is super spicy
- 1 tablespoon low sodium soy sauce or tamari
- 1 red bell pepper sliced into strips
- 1 zucchini sliced
- White rice, cilantro and lime for serving
Instructions
- Remove the tofu from the package and drain off the excess liquid.
- Cut into 1 inch cubes and add to a large pan with the oil. Saute on each side until lightly golden brown.
- Meanwhile, heat a dutch oven or large pot with oil and add the diced onion. Saute until the onion is translucent, about 5-7 minutes.
- Add in the ginger and garlic and saute an additional 1-2 minutes.
- Transfer to a blender with all ingredients except the bell pepper and zucchini.
- Blend until smooth. Taste and adjust flavors as desired.
- Meanwhile, add the bell pepper and zucchini to the pot that the onion was in (add a splash more oil if needed).
- Saute for about 5 minutes or until softened.
- Add in the curry sauce and stir to combine.
- When the tofu is done, add to the pot and stir until well coated. Simmer for 5-10 minutes to let all the flavors blend.
- Serve with fresh white rice, cilantro and a squeeze of lime juice. Enjoy!
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