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5 from 4 votes

Vegan Thai Red Curry with Tofu

This creamy and rich vegan Thai red curry with tofu is a great hearty dinner to have ! Easy to make and ready in 45 minutes.
Course Main Course
Cuisine Thai
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 346kcal
Author Meesha


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


  • Mix together salt and cornstarch. In a zip-top bag, place in tofu cubes along with cornstarch-salt mixture. Zip the bag and toss it until tofu cubes are well-coated.
  • Heat up about ½ tablespoon of neutral oil in a cast iron skillet / 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 / soup pot, 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.
  • Turn off heat and toss in pan-fried tofu. Stir until everything is well incorporated. Serve it with some freshly cooked rice and enjoy !


*Cornstarch - Potato starch can be used in place.
**Red curry paste - Do be careful as not all paste are vegan, as shrimp paste ( belacan ) might be added. I am using Thai's Kitchen red curry paste and it is vegan friendly. You can also make your own paste if you have time on hand.
***Coconut milk - Both full fat or skimmed coconut milk can be used, but full-fat ones will yield curry that is creamier and richer in flavor. Mine comes in carton as this is how it is packaged here in Malaysia, but if you are in America or Europe, do get the canned ones.
Vegetables - Feel free to use any veggies you have on hand in place. Some veggies that works well in curries includes cauliflower, snap peas, bell peppers of any sort and mushrooms.
Oil-free - For tofu, pan-fry it dry without oil on a good non-stick pan. Or, you can simply skip pan-frying them and toss them along with the vegetables. Use ¼ cup of water in place of oil when cooking vegetables.
Storing - Let curry cool down to room temperature before transferring it into sealed containers. It can then be refrigerated for 4-5 days.This curry is also freezable too ! It can be frozen for up to 3 months. To reheat, let it thaw in the fridge overnight. You can then reheat it on stove or in the microwave.

Do note that the texture of tofu will change slightly and be chewier after freezing. 


Serving: 4people | Calories: 346kcal | Carbohydrates: 20g | Protein: 12g | Fat: 26g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 403mg | Potassium: 726mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4945IU | Vitamin C: 86mg | Calcium: 100mg | Iron: 4mg