Vegan Thai red curry with tofu that is packed full of veggies, healthy yet super comforting to have. Ready in under 30 mins & is really easy to make !
This dish is definitely my definition of comfort food ! It is creamy, hearty and flavorful, hitting the spot every time.
The best part is, this is a one pot meal and can be made under 30 minutes, making it the perfect easy weeknight dinner to make. As we will be using red curry paste here, it makes the process much more quicker and easier ( hence no pestle and mortal needed 😉).
🍛Difference between red and green curry
The biggest difference in red and green curry is their color. Yes, they actually taste quite similar ! The green ones are mainly made from green chilis, kaffir lime leaves and coriander to give its distinctive vibrant color, while the red varieties are made from red chilis. As for the spiciness, typically red curry is spicier than green, but it really comes down to how much curry paste is being added.
🌶 What you will need
- Both full fat or skimmed coconut milk can be used.
- For the curry paste, I am using a Southeast Asian brand, Thai heritage, but for those of you who are in other parts of the world, Thai Kitchen's red curry paste is a really good one that is also vegan and gluten-free ! Or, you can choose to make your own. Here is an easy red curry paste recipe by Minimalist Baker.
🍄Other substitution / variations
- To make this soy free, swap out the tofu for chickpeas or other beans of choice. You can even use chickpea tofu if you can get your hands on them !
- Adjust the amount of red curry paste used according to personal preference.
- Feel free to use any veggies you have on hand ! Cauliflower, yard long beans, snap peas and mushrooms are all great for curries. But cooking time may vary depending on types of veggies used.
🔪How to make
If you havent done it yet, start by pressing your tofu. You can do so using a tofu press. Alternatively, place your tofu on a flat surface and stack something heavy on top ( like ceramic plates and pans) .
In a large dutch oven / soup pan, saute the onion for 3-4 minutes, or until they are translucent. Add in the curry paste and saute until fragrant. For this, you can choose to saute with oil like normal or use vegetable stock / water if you prefer to keep it oil-free.
Add in the coconut milk, water, veggies and tofu. Bring the mixture to a boil, then lower the heat to a gentle simmer and place the lid on. Cook for 10- 15 minutes, or until the veggies have softened. It is then ready to be served !
🍚 How to serve
I really love serving this dish together with some fluffy brown rice, but any rice / grains will pair well with it !
Or, serve them with some naan / roti. The curry works really well as a dipping sauce.
For my noodles lover out there, you can throw in some cooked rice noodles / vermicelli into it and turn it into a curry noodles soup!
❄ Storing + Freezing
Curry can be stored in the fridge for 3-4 days. And yes, this can be frozen. Let them cool down and pre-portion them using freezable containers. Then, you can now freeze them for up to a month.
To reheat, let them thaw in the fridge overnight and heat them up on the stove. Add a splash of water to thin it , if needed. You can also choose to heat them in the microwave !
As a side note, the texture of tofu will change and it will have a chewier and spongier texture. Which is a great thing as it can soak up all the flavors even better !
❔ Commonly asked questions
Extra firm or firm works best in this recipe.
Yes, you definitely can. You don't even have to let them thaw - just throw them in per instruction. But, you might have to cook them for a shorter time as they are usually quite small in size.
🍽 Other dinner recipes with tofu
- Vegan Asian Broccoli Mushroom Stir-fry
- Chinese Style Vegan Tofu Minced Pork
- Healthy Indian Tofu Stir-fry
- Vegan Peanut Noodles With Crispy Tofu
Vegan Thai Red Curry With Tofu and Veggies
- 3 cups broccoli florets ( about 1 small )
- 1 medium carrot julienned
- 1 red bell pepper julienned
- 1 medium red onion diced
- 3 cloves garlic minced
- 1 tbsp minced ginger
- 1 block 14 oz extra firm tofu
- 2-3 tbsp red curry paste
- 1 14 oz canned coconut milk ( full fat or skimmed )
- 2 cups water / vegetable broth
- salt to taste
- Start by pressing your tofu using a tofu press, Alternatively, place your tofu on a flat surface and stack something heavy on top ( like a ceramic plate / heavy pan). Press it for at least 20 minutes.
- In a large Dutch oven / soup pan, saute the red onion in some vegetable oil. Or, to make it oil-free, place about ¼ cup of water / broth and use it to saute instead.
- Add in the curry paste, ginger and garlic. Continue to saute until fragrant, about 1-2 minutes.
- Add in all the veggies, tofu, water / broth and coconut milk. Bring the mixture to a boil, then lower the heat to a gentle simmer. Place the lid on and cook for 10-15 minutes, or until the veggies have softened. Season it with salt.
- Serve and enjoy !