Vegan Thai Red Curry with Tofu
This fragrant Thai Red Curry is packed with flavor and is so much better than takeout! We load an abundance of veggies and tender tofu to a fragrant curry base. Add your favorite grain and dinner is served!
Takeout Thai food is good, but when you can make it at home, it’s even better!
Case in point? This vegan Thai red curry. Once you’ve cut the veggies and prepared the tofu, you’re mere minutes away from a flavourful homemade curry—and since you’re making it yourself, you can customize it to your own tastes and preferences.
My favorite thing about this Thai red curry with tofu is that it’s one of those glorious recipes that tastes even better after a few days in the fridge as the flavours mingle. This makes it perfect for meal prep! Make a big pot of rice or quinoa and enjoy homemade lunches all week long!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the Tofu Marinade:
- Firm or extra-firm tofu – Press the tofu for at least 30 minutes. Want it even better? Freeze your tofu a day before, thaw it, press it, then marinate it. Learn more: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu
- Coconut milk
- Red curry paste – I use Thai Kitchen’s Red Curry Paste (affiliate link).
- Salt and pepper
- Coconut oil
For the Red Curry:
- Coconut oil
- Red curry paste
- Red onion
- Red bell pepper
- Green bell pepper
- Sea salt
- Ground black pepper
- Coconut sugar or raw sugar
- Light soy sauce or liquid aminos or tamari
- Coconut milk – You can use full-fat coconut milk or lite.
- Lime juice
- Thai basil – If you can’t find Thai basil, regular basil works, too, or you can use cilantro.
- Sambal oelek or sriracha – These are optional.
What Is Red Curry Paste Made Of?
Red curry paste is a fairly mild Thai curry paste made with red chilies, coriander roots and leaves, lemongrass, garlic, shallots, and galangal. Unfortunately, many versions are also made with shrimp paste, which makes them not vegan! When you’re shopping for red curry paste, make sure you read the labels if you can’t find the Thai Kitchen brand, which is vegan.
How to Make Vegan Thai Red Curry With Tofu
I forgot to mention something important about this Thai red curry recipe: your house will smell absolutely incredible while it simmers on your stovetop! Here’s how to make it.
For the Tofu:
Prepare the tofu. After pressing, cut the tofu into cubes, or tear it into cube size pieces for extra texture.
Mix the marinade. Combine all of the ingredients except for the oil in a large bowl. Add the tofu cubes and toss to coat. Cover and marinate for at least 15 minutes.
Cook the tofu. Heat the oil in a pan over medium-high heat. Once hot, add the tofu cubes and cook until all sides are browned and crispy. Remove the tofu from the pan and transfer it to a plate.
For the Thai Red Curry Sauce:
Cook the aromatics. Return the pan to medium-high heat, and add the coconut oil. Stir in the curry paste and cook for about a minute, or until fragrant. Add the onion and cook until it’s slightly translucent, about 8 minutes, then stir in the garlic.
Sauté the vegetables. Add another tablespoon of coconut oil to the pan, followed by the broccoli, red bell pepper, green bell pepper and carrots. Stir to coat, then stir in the sea salt, black pepper, coconut sugar, and liquid aminos. Reduce heat to medium and cook until the carrots are tender-crisp, about 10-15 minutes.
Finish. Pour in the coconut milk and stir, then add the tofu. Simmer for about 5 minutes, then finish with a squeeze of lime juice and remove from heat.
Tips for Success
Here are some hints and tips for perfect Thai red curry:
- Use the salad bar. If your grocery store has a salad bar, you can buy all of the veggies cleaned and cut to save on prep time!
- Make it your own. You can use any combination of veggies you want—just use roughly 3 ½ cups of veggies, which is what I used.
- Season to taste. Different brands of red curry paste have different flavours, so you may want to add more paste, or add extra sugar, soy sauce, etc.
How to Store and Reheat Leftovers
You can store Thai red curry with tofu in an airtight container in the refrigerator for 3 to 4 days. Reheat it in a saucepan on the stovetop or in the microwave.
Can This Recipe Be Frozen?
Yes, you can freeze Thai curry for up to 3 months in an airtight container. Let it thaw in the refrigerator before heating in the microwave or on the stovetop.
Enjoy friends! If you make this vegan Thai red curry recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Thai Red Curry with Tofu
- 1 16 ounce block of firm or extra firm tofu, pressed, for about 30 minutes
- 3 tablespoons coconut milk
- 1 teaspoon red curry paste
- salt and pepper
- 2 teaspoons cornstarch
- 1 tablespoon coconut oil
Thai Red Curry
- 2 tablespoons coconut oil
- 2 tablespoons red curry paste
- 1 small red onion, chopped
- 4 cloves garlic, minced
- 1 head broccoli, chopped
- 1 medium red bell pepper, cut into strips/spears
- 1 medium green bell pepper, cut into strips/spears
- 3 carrots, cut into strips/spears
- 3/4 teaspoon sea salt, to taste
- 1/2 teaspoon ground black pepper
- 1 tablespoon coconut sugar or raw sugar
- 1 tablespoon light soy sauce, or liquid aminos or tamari
- 1 can (383g) coconut milk, full fat or lite
- juice of a lime
- 1 bunch thai basil, washed or chopped, (optional)
- 1/2 tablespoon sambal oelek or Sriracha, (optional, for heat)
- Cut the pressed tofu into cubes, or tear into cube size pieces for extra texture.
- Mix the coconut milk with the red curry paste to blend it out. Mix in the salt, pepper and cornstarch into the mix (everything except the oil) until it's all thoroughly mixed together. Add the tofu cubes into the bowl and toss to combine with the mix, until all pieces are coated. Set aside or cover and marinate for at least 15 minutes.
- In a pan over medium-high heat, heat the tablespoon of coconut oil. Once hot, add in the tofu cubes and brown and crisp until all sides are completely browned and crisped up. Remove the tofu and set aside.
Thai Red Curry
- In the same pan over medium heat, add 1 more tablespoon of the coconut oil.
- Add in the curry paste to fry it, stirring into the coconut oil, for about 1 minute. Add in the chopped onion and cook until onion is slightly translucent about 8 minutes.
- Add in the garlic, stir together, then the second tablespoon of coconut oil, then add the broccoli, red bell pepper, green bell pepper and carrots.
- Add the sea salt, black pepper, coconut sugar, and liquid aminos on top and stir everything together. Reduce heat to medium and cook down, stirring, until carrots are tender-crisp, about 10-15 minutes.
- Add in the coconut milk and stir. Add in the crispy tofu, then let it simmer for about 5 minutes. Squeeze the lime over, stir, and then remove from heat.
- Add in the thai basil on top (optional!), and stir in the sambal oelek (or Sriracha) if using. Serve with rice, naan bread and a lime wedge. Enjoy!!
NOTESPrep time doesn’t include time for tofu to press. If you don’t have Thai basil, you can use a subtle mint, or parsley, or leave it out!
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.