Vegan Thai Red Curry with Tofu

By Jessica Hylton - - Updated

This Vegan Thai Red Curry with Tofu tastes absolutely phenomenal! It has a short prep time, is loaded with rich & bold flavours, and is bound to be a crowd-pleaser! I also show you how to make deliciously seasoned and flavourful crispy tofu for this recipe! It’s incredible for meal prep too!

Vegan thai red curry in a le creuset pot with a wooden spoon in it.

You know that recipe that as soon as you taste it, you wish you had doubled the recipe? That’s this Vegan Thai Red Curry for me, friends. Based on my Thai Green Curry Recipe, I knew seconds after tasting this that we were going to have it for every meal non-stop!

So said, so done. I wanted to add a texture difference and some incredible protein to this dish and so added some tofu to it. Sauteed, seasoned and crispy tofu added into this rich and flavourful curry really took it to the next level! It’s very comforting, basically one pot (I make the tofu in the same pot then set it aside), and is excellent for meal prep. It checks all the boxes.

Chopped broccoli and bell peppers on a cutting board.

Ingredients in Vegan Thai Red Curry

There are some key ingredients for this curry:

  • Red Curry Paste – I use Thai Kitchen’s Red Curry Paste (aff. link). A lot of red curry pastes contain fish sauce, and this one is vegan for sure, so I would recommend it!
  • Seasoned Tofu – I use the same marinating method that I use for my Indian Butter Cauliflower on this Seasoned Tofu to marinate it. You can do it for much longer, but the tofu really soaks up the sauce. Want it even better? Freeze your tofu a day before, thaw it, press it, then marinate it. Life-changing.
  • Veggies – I honestly just used what I had in the fridge! That was broccoli (one of my faves), bell peppers and carrots. You could also add in/use instead zucchini.
  • Coconut milk – coconut milk adds a nice creamy milk for this curry that gives this curry serious comfort vibes. You can use full fat or lite.
  • Lime – I LOVE adding in lime into (many) of my dishes because it really helps to pull out all the hidden flavours and give you a burst of it all at once. While lime is my top choice, you can also use white vinegar!
  • Coconut Oil (or veggie broth if you’re oil-free) – I love to “fry” the curry paste in coconut oil to get those flavours pulled out from the beginning. A lot of you guys ask me about how to be oil-free though, so you can use hot veggie broth instead!
  • Coconut Sugar Or Raw Sugar – a bit of sugar in curries really help to balance flavours (like adding salt into your coffee).
  • Liquid Aminos/Soy Sauce/Tamari – anyone you use is fine! This adds another flavour boost to the curry.

Vegan thai red curry in stock pot, overhead photo.

More Amazing Vegan Curries

Thai Green Curry Recipe

Coconut Chickpea Curry

Easy Sweet Potato Curry

Cauliflower and Potato Curry

Red Lentil Curry

Top down view of vegan curry in a pot.

YOUR QUESTIONS ANSWERED

Q: Can I use a different set of vegetables in this Vegan Thai Red Curry?
A: Yes! You can use any combination of veggies you want – just use roughly 3 ½ cups of veggies, which is what I used. I used these because of their textures and they are very filling. You could even use another type of greens, such as spinach, or kale!

Q: What goes well with this curry?

A: You can serve this curry with basmati rice and/or naan bread.

Q: Is the lime necessary?

A: YES! Several readers have told me that this recipe came alive when they did the lime squeeze. Please don’t skip it!! It’s so crucial to bringing out all those delicious flavours!

Close up shot of vegan thai red curry in a white pot with a spatula in it.

Vegan Thai Red Curry with Tofu

This Vegan Thai Red Curry with Tofu tastes absolutely phenomenal! It has a short prep time, is loaded with rich & bold flavours, and is bound to be a crowd-pleaser! I also show you how to make deliciously seasoned and flavourful crispy tofu for this recipe! It's incredible for meal prep too!
by: Jessica in the Kitchen
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Course Dinner, Lunch
Cuisine Thai
Ingredients

Tofu Marinade

Thai Red Curry

  • 1 tablespoon 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)
Instructions

Instructions

Tofu Marinade

  • Cut the pressed tofu into cubes, or tear into cube size pieces for extra texture.
  • Mix the cornstarch and the seasonings together except the oil. Add the tofu cubes into the bowl and toss to combine, 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 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 high heat, heat the rest 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!!
NOTES

HOW TO STORE

You can store this dish in the fridge for about 3-4 days.
Prep time doesn't include time for tofu to press.

NOTES

If you don’t have Thai basil, you can use a subtle mint, or parsley, or leave it out!

Nutrition

Calories: 383kcal | Carbohydrates: 22g | Protein: 12.5g | Fat: 28.1g | Saturated Fat: 18.7g | Fiber: 5.6g | Sugar: 7.7g
by Jessica

leave a comment

Recipe Rating




48 comments

  1. Mandy says:

    5 stars
    My family and I LOVE this curry! It has quickly become a favorite in our home. The flavor is just delicious and you get a comfort dish vibe while loading your plate up with veggies. Can’t beat that!

  2. alex says:

    5 stars
    this is one of my go to recipes! it’s delicious, easy to make and hits the spot. also love making this for people as they’re always impressed.

  3. Roxanne says:

    5 stars
    This is the best curry I have ever made… and I fricken love curry, so that’s saying a lot. I will have to make this for my grandpa (aka the king of curry) when he visits for Christmas. New addition to the recipe collection, this will be a new staple.

  4. Evelyn says:

    5 stars
    Saw this on Lindsey Rem’s youtube channel so I had to make it! Love the combination of flavors and veggies! I meal prepped this for the week and will be pairing it with some basmati rice. Thanks for sharing this great recipe!

  5. Audrey says:

    5 stars
    Just finished making this and it was SO delicious!! It tastes so indulgent and nourishing from all the vegetables. Will definitely make again!

    • Gavin | Jessica in the Kitchen says:

      Thanks so much Audrey! We’re so happy that you like it!

  6. Sarah says:

    5 stars
    This curry was so yum! Super rich and flavourful, and you’re right that the lime is a must! Ate it with some Thai red rice – highly recommend this combo!

    • Gavin | Jessica in the Kitchen says:

      Thanks so much Sarah we’re so happy that you enjoyed the recipe!

  7. Linda Molenaar says:

    Can I air fry the tofu for this? If yes, can I use the same marinade? It should I use your Air Fryer Tofu recipe?

    • Gavin | Jessica in the Kitchen says:

      Hi Linda thank so much for reading. We haven’t tested it but you should be able to. I hope this helps.

      • Linda Molenaar says:

        Great! I’m looking forward to trying it! 😃 Do you recommend marinating it for a day or so? Would the air fryer method still work ? I’ve noticed a lot of tofu recipes suggest marinating for 1 hour to 24 hours. I’m loving your site btw! ❤️

        • Gavin | Jessica in the Kitchen says:

          you definitely can marinate them for up to 24 hours this adds so much flavour to the dish. Thanks so much for reading.

  8. Jaz says:

    5 stars
    Hands down one of the best vegan red thai curry recipes i’ve tried! Soooo delicious and tasty and made enough for the week and was so easy to make. Highly recommend

    • Gavin | Jessica in the Kitchen says:

      Thanks so much Jaz. We’re really happy that you enjoyed it.

  9. Anna says:

    5 stars
    Super easy and tasty! I love how there are so many veggies in this dish. My non-vegetarian mom and sister also made this independently to try something new and they also loved it!

  10. Kay says:

    5 stars
    Easy and excellent!

shares

Send this to a friend