Vegan Thai Red Curry With Tofu And Vegetables

4.94 from 15 votes

Vegan Thai Red Curry With Tofu And Vegetables

One-pot Vegan Thai Red Curry with Tofu and vegetables is an easy weeknight dinner. This nutritious and comforting dinner comes together in less than 30 minutes and tastes amazing!

Prep: 10

Cook: 10

Total: 20

Course: Main Course

Cuisine: Thai

Servings:

Calories: 430kcal

Author: Ruchi

Ingredients

VEGETABLES

14 oz Firm Tofu rinsed, patted dry, and cut into cubes
1 small Red onion, chopped
2 teaspoons Ginger paste
2 teaspoons Garlic paste
1 medium Yellow bell pepper, thinly sliced
1 medium Red Bell pepper, thinly sliced
1 small Zucchini, peeled and thinly sliced
3 tablespoons Bamboo shoots, drained and washed
1½ tablespoons Olive oil

THAI RED CURRY SAUCE INGREDIENTS

14 oz Unsweetened Coconut Milk
1 tablespoon Tomato Paste (prefer a deeper color - add a tablespoon more)
2 tablespoons Red Curry Paste
½ tablespoon Chili sauce (adjust according to taste)
1 tablespoon Lime juice
1 tablespoon Brown sugar or Maple syrup
1½ tablespoons Soy sauce
½ teaspoon Sriracha sauce (adjust according to taste)
1 teaspoon Lime zest or Chopped Kaffir lime leaves or
½ teaspoon Red Chili flakes (adjust according to taste)
- - Salt and pepper to taste
- - Handful of Chopped Fresh Basil leaves to garnish

US Customary - Metric

Instructions

Begin by making a coconut-based curry. Heat oil in a pan. Add onion-ginger and garlic to the pan.
Sauté for 2-3 minutes on a medium-low flame.
Adjust the heat to the ‘medium’ setting and pour in the coconut milk. Stir in tomato paste, red curry paste, chili sauce, lime juice, brown sugar, soy sauce, sriracha sauce, and lime zest. Stir to combine.
Add spices (salt, chili flakes, and black pepper) and mix to combine. Allow it to simmer on a medium flame.
Next, comes the central part of the dish – tofu! Squeeze water out of tofu and cut tofu into small cube-shaped pieces, giving it an appealing look. Set aside.
Now, add a large assortment of vegetables such as bamboo shoots, red and yellow bell pepper, onions, zucchini, and basil.
PROTIP- I prefer to keep my veggies tender-crisp and not soft. So, I have cooked them for only a few seconds.
Finally, add tofu into the curry. Allow it to simmer for 2-3 minutes letting the appetizing smell spread through the entirety of your house.
Add fresh basil leaves and take the pan off the heat.
PROTIP – If you prefer crunchy veggies, then I would suggest adding vegetables after tofu soaks in all the curry flavor. Add vegetables and allow it to simmer for a minute or two.
Serve with white rice and enjoy.

Notes

Customize the vegan Thai Curry to your liking!

This recipe is extremely versatile, and you can customize to your taste.

» Can't find a vegetable listed in the recipe, no worries. There are many other tested and tried colorful vegetables that go well with this curry. Like -

Water chestnut
Broccoli
Whole baby corn
Thinly sliced carrots, and
Bok choy

» You can swap tofu for paneer or protein of your choice. Pair with white rice or brown rice for a healthy dinner tonight.

» This recipe, as written, is not spicy at all. But you can always up the spice level by adding an extra teaspoon of sriracha sauce.

» Once cooked and cooled, this Vegan Thai Red Curry With Tofu And Vegetables will stay well in the fridge for 4-5 days.

» This Vegan Thai curry produces a good amount of sauce, but if you like extra saucy, then you can add an extra 1/2 cup of coconut milk to the curry.

» Tofu can be substituted with paneer or protein of your choice. Pair with white rice or brown rice for a healthy dinner tonight.

Nutrition