This vegan Thai red curry with tofu is a comforting, flavor-packed dish loaded with protein-rich tofu and vibrant, colorful vegetables. It’s a hearty, one-pot meal that comes together in just 45 minutes, making it the perfect go-to for a quick and satisfying dinner.
This recipe was originally posted in 2021 and has been republished with more detailed information.
A quick curry always hits the spot, and this vegan Thai red curry is no exception! I’m a big fan of all kinds of curry dishes, like my Jamaican curry, vegan tom kha, and Japanese tofu curry, each offering its own comforting flavors.
After testing countless Thai curries, I can confidently say this homemade version might just be the best! It’s healthier than takeout, super forgiving, and can easily be customized to suit your taste. Whether you like it spicier or milder, you can make it your own.
Check out this helpful guide on different types of Thai curry if you are curious to know more. For the ultimate Thai meal, I love pairing it with other favorites like Thai basil tofu or tofu pad Thai—such a delicious combo!
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💚Why you will love this recipe
- Premade red curry paste makes the process super easy
- A simple one-pot recipe ready in 45 minutes
- Hearty, comforting, and packed with bold flavors
- Freezer-friendly and perfect for meal prep
🌶What you will need
📃Ingredients notes and substitutions
- Tofu – Be sure to press the tofu beforehand using a tofu press or by stacking something heavy on top. This removes excess moisture and allows the tofu to absorb all the delicious curry flavors.
- Red curry paste – Not all red curry pastes are vegan, as some contain shrimp paste. My go-to is Maesri, which has a nice balance of spice.
- If you have a low spice tolerance, I recommend using Thai Kitchen for a milder option.
- You can also make your own curry paste at home—just omit the shrimp paste for a vegetarian version! Here’s a great recipe: Homemade Thai Red Curry Paste.
- Vegetables – Feel free to swap in your favorite veggies! Common options for curries include bell peppers, zucchini, mushrooms, sweet potatoes, spinach, or peas.
- Coconut milk – You can use either full-fat or skimmed coconut milk, depending on your preference. Full-fat coconut milk will give the curry a richer, creamier flavor, while skimmed coconut milk offers a lighter option.
🔪How to make
- Step 1: Toss tofu in cornstarch and a pinch of salt, then shake to coat evenly.
- Step 2: Heat a non-stick pan over medium-high and fry tofu for 3-4 minutes on each side until golden. Set aside.
- Step 3: In a Dutch oven, heat ½ tablespoon oil over medium-high. Sauté onion for 3-4 minutes until translucent.
- Step 4: Add garlic, ginger, and curry paste, cooking for 1-2 minutes until fragrant.
- Step 5: Pour in coconut milk and water, then add vegetables. Cook for 10-15 minutes until tender.
- Step 6: Turn off the heat, stir in tofu, and combine. Serve your tofu red curry with rice, and enjoy!
💡Tip
Give it a stir every few minutes to prevent the curry from scorching at the bottom.
✔Helpful tips
- Adjust the spiciness – If you're sensitive to spice, start with 1 tablespoon of curry paste and add more if needed. Different curry pastes can vary in spice levels, so adjust accordingly.
- Spice it up – For an extra kick, add chili flakes or sliced chilies. If everyone in your household has different spice preferences, keep it mild and top curry with sambal oelek or sriracha if needed.
- Speedier version – Skip pan-frying the tofu and cook it alongside the vegetables. You can even use frozen veggies to make this recipe quicker and easier.
- Make it your own – Feel free to get creative with your veggies! Sweet potatoes, edamame, pumpkin, or zucchini all work well. You can also swap the tofu for homemade seitan, chickpeas, or tempeh. For a fresh twist, add lemongrass or Thai basil.
- Bake the tofu – You can bake your tofu instead for a crispy texture. Just spray it with a little oil before baking at 200°C (400°F) for 20 minutes.
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🍚How to serve
Noodles – Serve tofu Thai red curry with cooked noodles of choice, or stir-fried noodles like pad see ew or peanut sauce noodles for a satisfying meal.
Rice or fried rice – Jasmine, brown, or basmati rice all pairs perfectly. You can take it up a notch with frozen vegetable fried rice or Thai fried rice.
Flatbreads – Enjoy with warm roti, naan, or paratha for a delicious side. For something a bit different, try serving it with my red lentil tortillas!
Sides – Thai spring rolls, Asian cucumber salad, or pad pak (stir-fried Thai vegetables) make great additions for extra flavor and texture.
❄️Storing suggestions
Fridge – Store vegan Thai red curry in the fridge for up to 4 days.
Freezer – Can be frozen for up to 3 months. Portion into individual containers so you only take out what you need. Allow to thaw overnight before reheating.
Reheat – Reheat in the microwave or on the stove. Add a splash of vegetable broth or water if the curry gets too thick.
❔Commonly asked questions
Not all Thai red curry pastes are vegan, as some contain shrimp paste. However, some brands are naturally vegan, like Maesri and Thai Kitchen.
Red curry paste can be substituted with green curry paste. The difference in flavor is minimal—red curry paste is a bit richer and spicier, while green curry paste is fresher and slightly more spicy. Either will work, so feel free to use what you have on hand.
It depends on the curry paste you use. Maesri is moderately spicy, while Thai Kitchen is on the milder side. Adjust the amount of curry paste based on your spice preference!
Frying or baking the tofu isn’t a must, but it definitely helps develop a crispy texture and enhances the flavor. That said, it’ll still taste great if you skip this step and add it directly to the curry.
You can add pretty much any vegetable you like! Bell peppers, zucchini, sweet potatoes, carrots, broccoli, baby corn, mushrooms, spinach, and peas all work wonderfully. Frozen veggies are also a great option—perfect for when you’re short on time or fresh produce.
🍽More tofu recipes
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📖 Recipe
Creamy Vegan Thai Red Curry with Tofu
Ingredients
For the tofu
- 1 14 oz block extra firm tofu pressed, drained and cubed
- 1 tablespoon cornstarch
- ½ teaspoon salt
For the curry
- 1 medium red onion diced
- 3 cloves garlic minced
- 2-3 tablespoons red curry paste *
- 1 tablespoon minced ginger
- 2 cups broccoli florets (about 1 small head)
- 1 medium carrot julienned
- 1 red bell pepper julienned
- 1 14 oz canned coconut milk (full fat or skimmed)
- 2 cups water
- salt to taste
Instructions
- In a container, add tofu cubes, cornstarch, and salt. Close the container and toss until tofu cubes are well coated.
- Heat up about ½ tablespoon of neutral oil in a non-stick pan on medium-high heat. Place tofu cubes in one layer and cook for 3-4 minutes on each sides, or until most sides are golden brown. Set aside.
- In a Dutch oven, place in about ½ tablespoon of oil and heat over medium-high. Add in onion and saute until translucent, about 3-4 minutes.
- Stir in garlic, ginger, and curry paste and cook for another 1-2 minutes until fragrant.
- Add in coconut milk, water, bell pepper, broccoli, carrot and salt. Bring mixture to a boil, then lower heat to a gentle simmer. Place the lid on and cook for 10-15 minutes, or until veggies have softened, stirring every few minutes.
- Place the lid on and cook for 10-15 minutes until veggies have softened, stirring every few minutes.
- Turn off heat and toss in pan-fried tofu. Stir until everything is well incorporated. Serve it with some freshly cooked rice and enjoy!
Notes
- Adjust the spiciness – If you're sensitive to spice, start with 1 tablespoon of curry paste and add more if needed. Different curry pastes can vary in spice levels, so adjust accordingly.
- Speedier version – Skip pan-frying the tofu and cook it alongside the vegetables. You can even use frozen veggies to make this recipe quicker and easier.
- Make it your own – Feel free to get creative with your veggies! Sweet potatoes, edamame, pumpkin, or zucchini all work well. You can also swap the tofu for homemade seitan, chickpeas, or tempeh. For a fresh twist, add lemongrass or Thai basil.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
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