Creamy Vegan Thai Red Curry with Tofu

A close-up shot of curry served in a white bowl with a spoon on the side.

5 from 12 votes

Creamy Vegan Thai Red Curry with Tofu

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.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Thai

Servings: servings

Calories: 346kcal

Author: Meesha

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

US Customary - Metric

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

*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.

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.
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.

Storing - vegan Thai red curry can be refrigerated for 4 days or frozen for 3 months. Allow frozen curry to thaw overnight before reheating in the microwave or oven.

Nutrition