Make this simple Thai tofu red curry one of your weeknight staples. It’s chock-full of flavor and vegetables for a delicious and filling dinner fit for a crowd!
This vegan tofu red curry will get your stomach full and satisfied. It’s excellent for those colder days as the spices will warm you up in an instant.
Best of all, it’s so quick and easy to make. All you need is some store-bought red curry paste and coconut milk to whip up this close-to-authentic dish in minutes.
On a trip to Thailand, red curry was of course, the one dish I had to try. It has many layers of flavor. Rich and savory with a subtle sweetness.
Whether you’re vegetarian, vegan, or gluten-free, this dish can be made delicious for anyone.
Key tips to follow
- Taste a bit of the curry paste before using it to get an idea of the spiciness.
- Add more coconut cream to mellow out the heat or use less curry paste.
- I highly recommend freezing the tofu before using it for the best texture. Check out more details in my Vegan Buffalo Chicken Sandwich recipe.
Ingredients you’ll need
(Quick summary and substitutions. Full details with measurements at the end.)
- Tofu – firm or extra-firm. Tempeh is also a great alternative.
For a soy-free version, try this recipe with 2 cans of chickpeas. I’ve made it many times and it’s just as tasty.
- Vegan Red Curry Paste – I used the brand Maesri. Many brands of Thai curry paste contain added shrimp paste so check the ingredients carefully.
Maesri red curry paste is naturally gluten-free and vegan. It’s also made in Thailand so it’s the most authentic flavor you can get.
It’s also spicy so adjust to your tastes if needed. Maesri curry paste can be found in Asian grocery stores or online.
Another vegan-friendly curry paste brand I’ve tried is Thai Kitchen but personally, I don’t think it has a lot of flavor. Plus it costs more.
- Vegetables – I added broccoli and red bell pepper but you can also use eggplant, cauliflower or any other quick-cooking vegetables.
If you have some extra time, you can also roast the veggies.
- Unsweetened Coconut Milk or Cream– gives the richness and creaminess this dish deserves. It also helps to balance the spiciness. I used the Thai Kitchen brand.
- Soy sauce – adds some extra savouriness to the dish and replaces fish sauce that’s traditionally used.
For a gluten-free option, try liquid aminos, coconut aminos or tamari.
- Thai Basil and Kaffir Lime Leaves – Both complete the dish by giving it that extra burst of authentic Thai flavor. You can find them at Asian grocery stores.
If you can’t find both, try to include at least one or try cilantro, mint or lime juice instead.
How to make Thai Tofu Red Curry
1. Heat the oil in a pan at medium heat and add the red curry paste. Cook while stirring constantly until the paste is fragrant for about 2 minutes.
2. Add the tofu and cook for another minute.
3. Add soy sauce and half the coconut milk. Simmer on low heat for 8 minutes.
4. Add broccoli, red bell pepper, the remaining coconut milk, basil and kaffir lime leaves.
5. Season to taste with salt. Cover and simmer on medium-low heat for 5 minutes. Add any extra water if needed.
6. Serve with rice, rice noodles or quinoa.
Store any leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to a month.
Thaw in the refrigerator overnight before reheating.
How to Reheat
Stovetop: Place the curry in a pan on the stovetop and add a splash of water or coconut milk.
Bring to a boil at medium heat, stir then serve.
Microwave: Place the curry in a microwave-safe bowl. Stir in a few tablespoons of water or coconut milk.
Heat on high for about two minutes, stopping and stirring halfway through. Serve immediately.
Which tofu is best for curry?
The best type of tofu to use for curry is firm or extra-firm. They hold their shape much better in stews.
Can I use baked or air-fried tofu?
Sure you can! Baked or air-fried tofu works great in curries.
How do I thicken Thai Curry sauce?
Tofu in this recipe does help to thicken the curry sauce. But if it’s too thin, make a quick slurry by stirring together a teaspoon of flour or cornstarch with a tablespoon of water.
Gradually stir in enough slurry into the curry sauce until it thickens. Be sure to simmer the sauce for a few minutes to cook out the floury or starchy taste.
Adding white beans are another great way to thicken the sauce.
What can I use instead of coconut milk in Thai curry?
You can replace coconut milk with cashew cream for an equally creamy curry.
To make cashew cream, blend soaked cashews in a blender or food processor with enough water, until creamy.
Try these other delicious curry recipes
Thai Tofu Red Curry
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
- 16 oz (500 g) firm tofu, cubed
- ½ cup (114 g) Thai red curry paste
- 1 cup (237 ml) unsweetened coconut milk
- 1 tablespoon (15 ml) gluten-free soy sauce or liquid aminos
- 2 cups (125 g) broccoli florets
- 1 small (74 g) red bell pepper, chopped
- 2 teaspoon (10 ml) oil
- Salt, to taste
- 1 handful Thai basil leaves
- 3 kaffir lime leaves
- Heat the oil in a pan at medium heat and add the red curry paste. Cook while stirring constantly until the paste is fragrant for about 2 minutes.2 teaspoon (10 ml) oil ,½ cup (114 g) Thai red curry paste
- Add the tofu and cook for another minute.16 oz (500 g) firm tofu
- Add soy sauce and half the coconut milk. Simmer on low heat for 8 minutes.1 tablespoon (15 ml) gluten-free soy sauce or liquid aminos ,1 cup (237 ml) unsweetened coconut milk
- Add broccoli, red bell pepper, the remaining coconut milk, basil and kaffir lime leaves.2 cups (125 g) broccoli florets ,1 small (74 g) red bell pepper ,3 kaffir lime leaves ,1 handful Thai basil leaves
- Season to taste with salt. Cover and simmer on medium-low heat for 5 minutes. Add any extra water if needed.Salt
- Serve with rice or noodles.
Full Recipe Video
- The red curry paste that I used in this recipe and highly recommend is by Maesri. It’s naturally gluten-free and vegan. It’s also made in Thailand so it gives the most authentic flavor to the dish. This paste is spicy so you might have to use less if you’re sensitive to spicy foods.
- If you can’t find kaffir lime leaves or Thai basil, try cilantro, mint or lime juice.
- This recipe can also be made using 2 cans of chickpeas.
- Please check the post for more key tips and substitutions.