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!
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.
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.
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!
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!
1/2tablespoonsambal oelek or Sriracha(optional, for heat)
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!!
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.
If you don’t have Thai basil, you can use a subtle mint, or parsley, or leave it out!