Tofu Red Curry

This fragrant tofu red curry is flavorful, saucy, and easy to make. Packed with plenty of fresh vegetables and crispy tofu, it's the best vegan Thai red curry you'll ever taste!

Prep Time10

Cook Time30

Total Time40

Course: Entree

Cuisine: Asian

Keyword: tofu red curry, tofu Thai red curry

Servings: servings

Calories: 694kcal

Author: Alyssa

Ingredients

for the tofu:

for the curry sauce:

1 tablespoon coconut oil
1 large shallot
4 garlic cloves , minced
2 tablespoons grated ginger (about 2")
1/4 cup red curry paste
1 (14.5oz) can full-fat coconut milk
1 (14.5oz) can lite coconut milk
3 tablespoons low sodium tamari

for the add-ins:

1 cup chopped sweet potatoes
2 cups broccoli florets (+ stems, optional)
1 cup sliced carrots
1 cup sliced red pepper
8 oz canned bamboo shoots

to serve:

1 bunch scallions
Sesame seeds to sprinkle
4 cups cooked white rice (or grain of choice)

Instructions

Prepare the tofu: Preheat the oven to 425ºF and spray a pan with cooking spray. Cut into cubes and add to the pan. Spray with another layer of cooking spray, sprinkle with salt & pepper and bake for 30 minutes, flipping halfway through.
Prepare the curry: While the tofu is cooking, heat the oil in a large skillet and add the shallot, garlic, and ginger. Saute for 2 minutes until the garlic is fragrant. Add the red curry paste, coconut milk, and tamari, and bring to a boil. Add the veggies (minus scallions), stir them into the broth and turn down the curry to a simmer. Simmer until the potatoes are tender, about 15 minutes.
When the tofu is done, add it into the pot and cook another few minutes.
To serve: separate the rice between four bowls. Scoop curry on top of the rice. Garnish with sliced scallions, fresh herbs, and sesame seeds if desired.

Video

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