Go Back
+ servings
Close up of a bowl of vegan Thai red curry

Vegan red Thai curry with tofu

Vegan red thai curry with tofu. As close as you can get to ordering Thai take-out. Fragrant, bright and absolutely delicious.
5 from 1 vote
Print Pin
Course: Main Course
Cuisine: thai
Prep Time: 2 minutes
Cook Time: 20 minutes
Total Time: 22 minutes
Servings: 4
Calories: 401kcal
Author: Maria

Ingredients

  • 1 tablespoon coconut oil
  • 3 tablespoons red Thai curry paste (check ingredients for one with no fish sauce)
  • 1 tablespoon tomato paste
  • 1 can coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon Vegan fish sauce (or soy sauce)
  • 2 tablespoons cane or white sugar
  • 8 kaffir lime leaves (these are essential for a good Thai curry and easy to order online. )
  • 8 oz bamboo shoots (drained and rinsed)
  • 1 cup frozen fajita blend vegetables (frozen bell peppers and onion mix)
  • 1 cup chopped broccoli
  • Handful of Thai basil (or whatever basil you can find)
  • Jasmine rice

Tofu

  • ½ block of firm tofu
  • 1 tablespoon oil
  • 1 tablespoon corn starch
  • ¼ teaspoon salt

Instructions

Bake the tofu

  • Pre-heat oven to 420 degrees. Cut your tofu block in half. Then cut into cubes. Drizzle on oil. Sprinkle on corn starch and salt. Shake a few times in a bowl to mix well. Bake for 25 minutes. Take out of the oven and let it sit for five minutes before adding it to the curry.
    ½ block of firm tofu, 1 tablespoon oil, 1 tablespoon corn starch, ¼ teaspoon salt

Cook the rice

  • Rinse your rice and cook it according to directions on the package.
    Jasmine rice

Prepare the curry

  • When the tofu has about 10 minutes left, start cooking the sauce curry. Heat oil in large pan on medium heat for 1 minute. Add the Thai curry paste and tomato paste and cook for 2 minutes in the oil, stirring often so it doesn't burn.
    1 tablespoon coconut oil, 3 tablespoons red Thai curry paste, 1 tablespoon tomato paste
  • Add the can of coconut milk, vegetable broth and sugar and bring to a low simmer. Simmer for 5 minutes until everything dissolves.
    1 can coconut milk, 1 cup vegetable broth, 2 tablespoons cane or white sugar
  • Gently bruise the kaffir lime leaves by crushing them in your hands a few times. This will bring out the flavor more. Add the kaffir lime leaves vegan fish sauce, frozen pepper & onion blend and bamboo shoots. Simmer for 2 minutes
    1 tablespoon Vegan fish sauce, 8 kaffir lime leaves, 1 cup frozen fajita blend vegetables, 8 oz bamboo shoots
  • Add the broccoli and baked tofu. Simmer for 8 minutes. If the sauce starts to get too thick, add a dash or two more of vegetable broth.
    1 cup chopped broccoli, ½ block of firm tofu
  • Turn off heat. Add basil and let sit for 5 minutes, so it wilts. Food is always better once it cools down a little bit
    Handful of Thai basil
  • Serve over rice and ENJOY!

Notes

  • Use a full fat, canned coconut milk, not lite coconut milk. It will make this curry a lot more rich, creamy and delicious.
  • It's important to use a good quality red curry paste. Thai Kitchen. is the most readily available, and vegan, but it's not the most flavorful. If you want to take your curry to a whole new level, I recommend using the Measri brand. It's also vegan and doesn't contain fish sauce.
  • Adding a little bit of sugar helps balance out the whole dish
  • Baking the tofu before adding it to the curry will give it a better texture, but if you're in a hurry just throw it in.
  • Use vegan fish sauce, or substitute for soy sauce if you can't find this. It will deepen the flavor of the curry and add a nice saltiness.

Nutrition

Nutrition Facts
Vegan red Thai curry with tofu
Amount per Serving
Calories
401
% Daily Value*
Fat
 
31
g
48
%
Saturated Fat
 
22
g
138
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
4
g
Sodium
 
655
mg
28
%
Potassium
 
503
mg
14
%
Carbohydrates
 
25
g
8
%
Fiber
 
5
g
21
%
Sugar
 
9
g
10
%
Protein
 
11
g
22
%
Vitamin A
 
4985
IU
100
%
Vitamin C
 
30
mg
36
%
Calcium
 
129
mg
13
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @DamnTastyVegan or tag #DamnTastyVegan!

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.