Name: Vegan Thai Red Curry With Tofu And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Thai
Ingredients: 1 tbsp coconut oil; 1 small red onion, diced; 3 tbsp red curry paste; 4 cloves garlic, minced; 1 head broccoli, cut into florets; 3 medium size carrots, chopped; 1 block extra firm tofu, cut into cubes; salt + pepper; 1 tbsp soy sauce; 2-3 handfuls spinach, chopped; 1 1/2 cans full fat coconut milk; 3/4 cup water; 1-2 tsp sriracha; 1 tsp lime juice; cilantro, for serving

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This Vegan Thai Red Curry With Tofu And Vegetables is the perfect easy weeknight meal to have prepped. It’s made with simple ingredients and is a great way to get many whole foods into your diet in a satisfying way.

When I was in Thailand I ate different thai curries for 22 days straight. Thai food is the best food on earth, in my opinion.

I tried red curry, green curry, yellow curry, and many other thai recipes. My favorite thing about every thai restaurant is how you were able to pick your spice level.

I always went really high. Like give me all the red chili peppers and let me wash it down with fresh ginger (another one of my favorites).

The entire time I was eating thai cuisine I had no idea I was eating all vegan curry recipes. I love the texture of tofu, and to be honest I wasn’t jumping for joy eating meat in Thailand, so I opted for tofu or tempeh almost every time.

All of the different ingredients they used there had me so inspired to eat more whole foods when I returned home. This meal is not exactly like I got down there, and there are many shortcuts in this recipe, but it’s the closest thing I’ve tasted since being home.

You can of course add other vegetables such as snap peas, baby corn, red pepper, green bell pepper, or lime zest. It’s all about preference, but I tried to recreate the recipe as close as I could to what I had in Thailand.

If you love homemade comforting meals you should also try my Low Carb Broccoli Cheese Soup Recipe or my Viral TikTok Salmon Rice Bowl With Seaweed.

Table of Contents

INGREDIENTS FOR THE THAI RED CURRY RECIPE

You will need the following ingredients listed below to make the thai curry paste (the exact measurements and full recipe are in the recipe card at the bottom of the post):

Extra firm tofu – if you prefer super crispy tofu you can coat it in cornstarch and seasonings before pan frying. I do not recommend using silken tofu as it’s too soft to handle.
Broccoli – the following vegetables listed are all exactly what I used in this recipe but they are suggestions. As long as you’re using fresh ingredients, many different vegetables will work nicely.
Carrots
Small red onion
Garlic cloves
Fresh spinach
Full-fat coconut milk – can sub for light coconut milk however it will be much less creamy and rich. I would avoid adding the water if using light coconut milk.
Water
Thai red curry paste – I love the Thai Kitchen brand.
Salt + black pepper
Soy sauce – coconut aminos are a goos replacement if you can’t find gluten free soy sauce and need a substitute.
Coconut oil
Sriracha – not necessary but adds some spice to the dish.
For serving – cilantro, white rice, white jasmine rice, brown rice, cauliflower rice, red chilies, etc.
Optional – fish sauce, brown sugar or coconut sugar, red bell pepper, snow peas, bamboo shoots, kaffir lime leaves, thai basil leaves, or a squeeze of lime juice.

HOW TO COOK THE VEGAN THAI RED CURRY

In a pan over medium heat, heat the coconut oil.

Add in the chopped onion and cook for about 8 minutes until onions are slightly translucent. Then add in the curry paste.

Add the garlic and cook for 3-4 minutes. Then add the broccoli and carrots.

In a separate small pan, fry the tofu over medium high heat until all the sides are browned.

Add salt, black pepper and soy sauce to the onion mixture. Cook for 10-15 minutes until the carrots and broccoli are tender, stirring occasionally.

Add the full fat coconut milk, water and sriratcha. Then add the tofu cubes and let simmer for a few minutes.

If the curry is too thick for your liking, you can add some extra water to thin it out. Then add lime juice and remove from heat.

Serve over a bed of rice with cilantro and a lime wedge. Enjoy!

HOW TO STORE THE TOFU CURRY

Refrigerate curry in an airtight container for up to 4 days. Gently reheat leftovers in the microwave or in a small pot over the stove over medium-low heat.

CAN I FREEZE THE CURRY SAUCE?

Yes, you can freeze the curry in an airtight, freezer safe storage container for up to 3 months.

CAN I ADD MEAT TO THE VEGAN TOFU RECIPE?

Yes, sometimes I like to add shrimp or chicken to this recipe. Of course this will mean the recipe is no longer vegan, but it will contain a higher amount of protein.

CAN I MAKE THIS RECIPE MORE SPICY?

Yes, I love spicy food so I always add extra spice. You can simply add more sriracha to the recipe, or you can add red chili peppers or chili flakes.

Other Delicious Comforting Meals You May Want To Try!

Yield: 6 servings

Vegan Thai Red Curry With Tofu And Vegetables

This Vegan Thai Red Curry With Tofu And Vegetables is the perfect easy weeknight meal to have prepped. It's made with simple ingredients and is a great way to get many whole foods into your diet in a satisfying way.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

1 tbsp coconut oil
1 small red onion, diced
3 tbsp red curry paste
4 cloves garlic, minced
1 head broccoli, cut into florets
3 medium size carrots, chopped
1 block extra firm tofu, cut into cubes
salt + pepper
1 tbsp soy sauce
2-3 handfuls spinach, chopped
1 1/2 cans full fat coconut milk
3/4 cup water
1-2 tsp sriracha
1 tsp lime juice
cilantro, for serving

Instructions

In a pan over medium heat, heat the coconut oil.
Add in the chopped onion and cook for about 8 minutes until onions are slightly translucent. Then add in the curry paste.
Add the garlic and cook for 2-3 minutes. Then add the broccoli and carrots.
In a separate small pan, fry the tofu over medium-high heat until all the sides are browned.
Add salt, black pepper and soy sauce to the onion mixture. Cook for 10-15 minutes until the carrots and broccoli are tender, stirring occasionally.
Add the spinach, coconut milk, water and sriratcha. Then add the tofu and let simmer for a few minutes. Add lime juice and remove from heat.
Serve over a bed of rice with cilantro and a lime wedge. Enjoy!

Nutrition Information:

Yield:

Serving Size:

1 grams
Amount Per Serving: Calories: 335Total Fat: 28gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 541mgCarbohydrates: 16gFiber: 5gSugar: 3gProtein: 13g

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

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5 Comments

Neelie says:

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You know we eat vegan curry everyday but I really don’t know the difference! This is so useful.

1. admin says:
  
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  Hi Neelie,
  
  So happy to hear this!! Thank you so much for the 5 star review 🙂
Lisa says:

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Absolutely love and easy to make! I used premade chicken which I cut up into slices and added at then end until fully warmed up

Emily says:

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Vegan Thai red curry is my favorite dessert! This one is a must make. Thanks for sharing.