Adjust spiciness: Be cautious with the amount of Thai red curry paste you use, as its spiciness can vary significantly between brands. Start with a smaller amount and add more to taste. Vegetable substitutions: This recipe is incredibly versatile. Feel free to substitute your favorite vegetables, such as bell peppers, snap peas, or zucchini. Tofu preparation: For extra crispy tofu, press it before marinating to remove excess water.
Easy Vegan Red Curry with Tofu and Vegetables
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PREP TIME20 mins
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COOK TIME9 mins
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TOTAL TIME49 mins
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SERVING4 People
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VIEWS9
A vibrant and customizable vegan Thai curry, perfect for a quick and satisfying weeknight meal. This recipe is incredibly flexible – feel free to adapt it based on your favorite vegetables and spice preferences. Prep your ingredients ahead of time to ensure a seamless cooking experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate14 g
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Fiber4 g
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Protein12 g
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Saturated Fat19 g
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Sodium518 mg
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Sugar3 g
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Fat25 g
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Unsaturated Fat0 g
Follow The Directions
01
StepCombine cubed tofu and 3 tablespoons of light soy sauce in a small bowl. Marinate for at least 20 minutes to allow the tofu to absorb the savory flavor. (20 minutes)
02
StepCarefully scoop out the thick, solid coconut cream from the top of the coconut milk can. Heat the coconut cream in a wok or large skillet over medium heat. Add the Thai red curry paste and stir-fry for approximately 2 minutes, until fragrant and the paste is well-incorporated. (2 minutes)
03
StepAdd the marinated tofu, broccoli florets, sliced mushrooms, sliced leek, and carrot matchsticks to the wok. Stir-fry for another 2 minutes, ensuring the vegetables are lightly coated with the curry paste mixture. (2 minutes)
04
StepPour in the remaining coconut milk from the can. Bring the curry to a gentle simmer and cook until the vegetables are tender-crisp, about 5 minutes. (5 minutes)
05
StepSeason the curry with additional soy sauce, lemon juice, and a pinch of white sugar to balance the flavors. Taste and adjust the seasoning as needed to achieve your desired level of saltiness, acidity, and sweetness.
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Please Rate
Clementina Dibbert
Jun 27, 2025The tip about starting with less curry paste is spot on! I accidentally added too much the first time I made this, but now it's perfect.
Esther Leannon
Jun 27, 2025I never thought of using the coconut cream separately like that, it made the curry so much richer!
Carroll Bradtke
Jun 20, 2025This recipe is a lifesaver on busy weeknights! I love how easily I can customize it with whatever veggies I have on hand.