Vegan Thai Red Curry With Tofu

This vegan Thai red curry with tofu is a delicious and easy-to-make recipe that is perfect for any vegan or vegetarian. The curry is made with a blend of red chili peppers, ginger, and garlic, and is served with tofu, vegetables, and rice. This dish is hearty and filling and whether you are looking for an easy weeknight meal or a festive dish for entertaining, this vegan Thai red curry will not disappoint.

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Vegan Thai red curry with tofu is a vegan adaptation of the popular Thai dish, made with vegan ingredients such as tofu and coconut milk. The dish is hearty and filling, yet light and fragrant at the same time.

Red curry paste, made from a blend of chili peppers, garlic, lemongrass, and ginger, gives the dish its characteristic flavor and heat. The addition of tofu and vegetables such as bell peppers, onions, and carrots makes vegan Thai red curry a nutrient-packed meal that is sure to satisfy.

Whether you are vegan or simply looking for a delicious and healthy meal, vegan Thai red curry with tofu is sure to please.

Why You’ll Love This Recipe

This vegan Thai red curry with tofu is the perfect meal for any spice lover. The curry is made with a blend of red chili peppers, ginger, and garlic, and it gets its creaminess from a can of full-fat coconut milk. The dish is then finished off with some fresh lime juice and cilantro. As for the tofu, it's cooked in the air fryer until crispy and then added to the curry. And if you're looking for a little extra protein, feel free to add some cooked chickpeas or lentils. Here are three reasons why you'll love this recipe: 

1) It's packed with flavor: There's nothing worse than a bland curry, but this one is packed with flavor thanks to the chili peppers, ginger, and garlic. 

2) It's easy to make: This recipe is pretty straightforward and easy to follow, so you won't have any trouble making it at home. 

3) It's versatile: Don't like tofu? No problem! You can easily swap it out for another vegan protein, like tempeh, seitan, or vegan chicken.

What You’ll Need To Make Vegan Thai Red Curry With Tofu

Thai Red Curry

• Yellow onion: You’ll need one medium yellow onion or two small ones for this recipe. Onion is a staple ingredient in many curries and adds some great flavor, so don’t skip it!
• Bell pepper: I like to use red and yellow bell peppers in this recipe, but you can use any color that you like.
• Carrot: You’ll need 4 medium carrots or 2 large ones for this recipe. Carrots pair well with the bell peppers and add a touch of sweetness to the dish.
• Garlic: You’ll need 4 cloves of garlic for this recipe. I like to use fresh garlic, but you can also use jarred minced garlic. If using fresh garlic, you can crush it with a garlic press or finely mince it with a knife before adding it to the curry.
• Ginger: Adding ginger to this recipe gives it a nice zing. If you don’t have fresh ginger on hand, you can use ground ginger instead.
• Red curry paste: You can find red curry paste in the international aisle of most grocery stores. If you can’t find it, you can also use green curry paste, massaman curry paste, or any other Thai curry paste. It'll be a different flavor, but still delicious.
• Coconut milk: You’ll need one can of full-fat coconut milk for this recipe. I like to use full-fat coconut milk because it makes the curry richer and creamier, but you can use light coconut milk if you prefer.
• Lime juice: The lime juice helps to brighten up the flavors in this curry. You can use fresh lime juice or bottled lime juice.
• Brown sugar: You’ll need 1 tablespoon of brown sugar for this recipe. Brown sugar adds a touch of sweetness to the curry and helps to balance out the heat from the chili peppers.
• Soy sauce: You’ll need 2 tablespoons of soy sauce for this recipe. I like to use low-sodium soy sauce, but you can use regular soy sauce if you prefer.
• Vegetable broth: You’ll need ¼ cup of vegetable broth for this recipe. You can use any type of broth that you like, but I prefer to use vegetable broth because it’s lighter in flavor.
• Cilantro: Cilantro is optional, but I like to add it for some freshness and flavor. If you don’t like cilantro, you can leave it out.
• Oil: You’ll need 1-2 tablespoons of oil for this recipe. I like to use avocado oil because it has a high smoke point, but you can use any type of oil that you like.
• Rice: You'll need 1 cup of cooked long-grain white or brown rice to serve with this curry. You can also serve it over quinoa, couscous, or any other grain that you like.

Crispy Tofu

• Tofu: You’ll need 1 block of firm or extra-firm tofu for this recipe. Tofu is a great source of protein and pairs well with the curry.
• Cornstarch: You’ll need 1-2 tablespoons of cornstarch for this recipe. Cornstarch helps to make the tofu crispy.
• Garlic powder: You’ll need 1 teaspoon of garlic powder for this recipe. The garlic powder helps to flavor the tofu.
• Onion powder: Onion powder is optional for this recipe, but I think it adds a little something extra to the tofu. You'll need ½ teaspoon.
• Salt: You’ll need ½ teaspoon of salt for this recipe. The salt helps to flavor the tofu.
• Oil: You’ll need 1 tablespoon of oil for the tofu. Again, I like to use avocado oil because it has a high smoke point, but you can use any type of oil that you like.

Step-By-Step Instructions

Now that we’ve gone over the ingredients, let’s talk about how to make this recipe. To make vegan Thai red curry with tofu, simply follow the steps below:

Step 1: Preheat the air fryer to 375 degrees Fahrenheit.

Step 2: Start by cooking the rice according to the package instructions.

Step 3: While the rice is cooking, prepare the tofu. Ideally you should press the tofu for at least 30 minutes before adding it to this recipe. However, if you don't have a tofu press or don't have the time, you can skip this step and just wrap the tofu in paper towels and squeeze out as much of the extra liquid as you can.

Step 4: Cut the tofu into 1-inch cubes and add it to a large bowl. Add the cornstarch, garlic powder, onion powder, salt, and oil to the bowl and mix everything together until the tofu is evenly coated.

Step 5: Add the tofu to the air fryer basket and cook for 15 minutes, flipping the tofu halfway through.

Step 6: While the tofu is cooking, prepare the curry. Add the oil to a large skillet or wok and heat it over medium-high heat. Once the oil is hot, add the onion and cook for 3-4 minutes, or until it's soft.

Step 7: Add the garlic and ginger cook for an additional minute.

Step 8: Add the curry paste and cook for 1-2 minutes, or until it's fragrant.

Step 9: Add the coconut milk, brown sugar, soy sauce, and vegetable broth and stir everything together until it's well combined.

Step 10: Bring the curry to a simmer and cook for 10-15 minutes, or until it's thickened and the vegetables are soft.

Step 11: Remove from the heat and add the lime juice. Add the crispy tofu and cilantro and stir everything together.

Step 12: Serve the curry over cooked rice and enjoy!

Recipe Notes & Tips

Now that we’ve gone over how to make this recipe, here are a few tips and tricks to help you make the best vegan Thai red curry with tofu:

• Spice level: If you want your curry to be extra spicy, feel free to add more curry paste to the recipe. I like to use 2-3 tablespoons, but you can use more or less depending on your preference.
• Coconut milk: I like to use full-fat coconut milk for this recipe because it makes the curry richer and more flavorful. However, you can use light coconut milk if you’re trying to cut back on calories.
• Vegetable broth: I use a small amount of vegetable broth to thin out the curry, but you can omit it if you want a thicker curry. If you find that you have plenty of liquid, feel free to leave this out.

Serving Suggestions And Substitutions

Here are a few ideas for how to serve this vegan Thai red curry with tofu:

• Serve it over rice: One of my favorite ways to enjoy this curry is to serve it over rice. I like to use white rice, but you can use brown rice or any other type of rice that you like.
• Serve it with noodles: This curry is also delicious served over noodles. Simply prepare them according to the package instructions and then serve the curry on top.
• Serve it with quinoa: If you want to keep this recipe gluten-free, serve it over quinoa instead of rice or noodles.
• Add vegetables: If you want to add some extra vegetables to the recipe, feel free to stir in some broccoli, kale, or other vegetables of your choice.

While this vegan Thai red curry is delicious as-is, there are plenty of substitutions you can make. Here are a few ideas:

• Replace the tofu with tempeh or seitan. You can also replace the tofu with chicken, shrimp, or beef if you're not concerned with keeping this recipe vegan.
• Replace the coconut milk with soy milk or another type of plant-based milk.
• Replace the brown sugar with agave nectar or coconut sugar.
• Replace the vegetable broth with garlic bouillion.

How To Store Leftovers

Leftover curry can be stored in an airtight container and refrigerated for up to 3 days. To reheat, simply add it to a pot on the stove and cook over medium heat until it's warmed through. You may need to add a splash of water to thin it out if it's too thick.

It's best not to freeze this recipe as the coconut milk can separate when thawed and the vegetables may end up mushy. However, if you do need to freeze it, make sure to use a freezer-safe container and thaw it in the refrigerator overnight before reheating.

The next time you're in the mood for a delicious and easy vegan curry, give this recipe a try. It's packed with flavor and it's sure to become a new favorite!

Frequently Asked Questions

Q: Do you cook tofu before adding to curry?

A: I like to cook the tofu before adding it to the curry, but you can add it raw if you prefer. If you do cook it, make sure to drain any excess water before adding it to the curry.

Q: Can I make this recipe ahead of time?

A: Yes, you can make this recipe ahead of time. Simply store the leftovers in an airtight container and refrigerate for up to 3 days. Reheat on the stove over medium heat before serving.

Q: Can I freeze this recipe?

A: It's best not to freeze this recipe as the coconut milk can separate when thawed and the vegetables may end up mushy. However, if you do need to freeze it, make sure to use a freezer-safe container and thaw it in the refrigerator overnight before reheating.

Q: Can I add fish sauce to this recipe?

A: Yes, you can add fish sauce to this recipe if you're not vegan. I would start with 1-2 teaspoons and add more to taste if desired.

Q: Is Thai red curry healthy?

A: Thai red curry can be healthy if you make it with healthy ingredients. This recipe uses coconut milk, tofu, vegetables, and a small amount of sugar. You can make it healthier by using light coconut milk, avoiding the sugar, and adding extra vegetables.

Tools And Equipment For This Recipe

CraftWok Carbon Steel Wok: A wok is perfect for making Mongolian tofu and other stir fry recipes. This wok is large enough to accommodate all of the ingredients and it heats up quickly.

Lodge Cast Iron Deep Skillet: This skillet can also be used to make this recipe. It’s a bit smaller than a wok, but it will still work just fine. This skillet is a better option if you don’t have a gas stove.

GoWISE USA 7-Quart Electric Air Fryer With Dehydrator: This is a great budget-friendly air fryer. It’s large enough to cook a big batch of crispy tofu.

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