This vegan tofu Thai red curry mixes veggies with crispy baked tofu for a delicious dinner with bold flavours. It's also super easy to make, and you can serve it over rice or quinoa.
I love Thai flavours, and this vegan tofu Thai red curry is a dish where they truly shine. It's also a very easy recipe and even though you have to use both the hob and the oven to make it, the result is so worth it.
By coating tofu bites in a mix of oil, soy sauce, and cornflower and baking them in the oven while you make the curry sauce, you get deliciously crispy tofu that pairs great with the Thai flavours.
This Thai veg curry is also very easy to make your own — simply add any vegetables you like, with ideas including bamboo shots, eggplant, bok choy, zucchini, snap peas and peppers.
Ingredients you need
- Tofu — You'll need firm or extra firm tofu for this recipe. No matter how firm the tofu is, I still press it for about half an hour so it gets extra crispy in the oven.
- Thai red curry paste — Make sure you use a Thai red paste that's vegan. Some brands add shrimp paste, so check the ingredients carefully before buying the paste. I like the one from Blue Dragon.
- Aromatics — I use a mix of fresh garlic, ginger, and lemongrass paste. You can also use fresh lemongrass and add some minced red chilli, too, if you want your curry on the fiery side.
- Vegetables — I made the curry with red pepper and fine green beans, but you can add just about any veggies you want. If you want to add sweet potatoes or regular potatoes, you'll need to add about 10-15 minutes of cooking.
- Full-fat coconut milk — Use full-fat coconut milk or even coconut cream for this tofu curry for that extra creaminess.
- Lime — Add the juice of half a lime right at the end to balance out the flavours.
How to make vegan tofu Thai red curry
Preheat the oven at 200°C (395°F) and line a baking tray with parchment paper.
- In a large bowl, mix the tofu cubes with the oil, cornstarch, and soy sauce. Toss gently until all the tofu bits are covered and transfer to the baking tray. Arrange the tofu in an even layer and bake for 20-25 minutes (tossing halfway) or until crispy.
- Meanwhile, make the curry sauce. Heat the olive oil in a large pan and saute the onion, red pepper, and green beans over medium heat for 7-8 minutes or until they soften.
- Stir in the garlic, ginger and lemongrass paste and cook for another minute until fragrant. Next, stir in the Thai red paste and cook for 1-2 minutes.
- Add the brown sugar and stir to combine. Stir in the coconut milk and bring to a simmer. Lower the heat and simmer for 10 minutes or until the sauce thickens.
- Stir in the lime juice, then transfer the baked tofu to the pan. Stir to combine, season to taste and serve over rice or quinoa.
Extra recipe tips
- It's really important to slice the vegetables about the same size, so they cook evenly. I like them on the smaller side because they cook quicker that way.
- You can add more Thai red paste if you want the curry to be more fiery. Alternatively, if you think you used too much, add some extra coconut milk to mellow out the heat.
- Tofu will lose some of its crispiness in the curry sauce, even if you baked it beforehand. If you like your tofu crispy, add it to the sauce right before serving and eating it.
If you liked this vegan tofu Thai red curry, have a look at some of my other delicious vegan curry recipes: