Go Back
–+ servings
Vegan Thai red curry with tofu in a white bowl with rice, lime, and cilantro.

Vegan Thai Red Curry With Tofu

Author: Jenna
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.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4 servings
Calories 412 kcal

Ingredients
  

Thai Red Curry

  • 1 tablespoon avocado oil
  • 1 medium yellow onion
  • 1 tablespoon ginger minced
  • 4 cloves garlic crushed or minced
  • 2 bell peppers red or orange
  • 4 medium carrots
  • 2 tablespoon red curry paste
  • 1 can full-fat coconut milk
  • ¼ cup vegetable broth
  • 2 tablespoon brown sugar
  • 2 tablespoon soy sauce
  • 1 tablespoon lime juice
  • ½ cup fresh cilantro

Crispy Tofu

  • 1 block extra-firm tofu
  • 1 tablespoon corn starch
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • 1 tablespoon avocado oil

Instructions
 

  • Cook the rice according to the package instructions.
  • Preheat the air fryer to 375 degrees Fahrenheit.
  • 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.
  • Add the tofu to the air fryer basket and cook for 15 minutes, flipping the tofu halfway through.
  • 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.
  • Add the garlic and ginger cook for an additional minute.
  • Add the curry paste and cook for 1-2 minutes, or until fragrant.
  • Add the coconut milk, brown sugar, soy sauce, and vegetable broth and stir everything together until it's well combined.
  • Bring the curry to a simmer and cook for 10-15 minutes, or until it's thickened and the vegetables are soft.
  • Remove from the heat and add the lime juice. Add the crispy tofu and cilantro and stir everything together.
  • Serve the curry over cooked rice and enjoy!

Notes

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.

Nutrition

Calories: 412kcalCarbohydrates: 28gProtein: 12gFat: 30gSaturated Fat: 19gSodium: 977mgPotassium: 796mgFiber: 4gSugar: 14g

* Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary based on brands of ingredients used, measuring methods, portion sizes, and more.

Tried this recipe?Let us know how it was!