Vegan Thai Coconut Tofu Red Curry
Vegan Thai Coconut Tofu Red Curry is bursting with flavor and texture. The extra step of oven-roasting the vegetables takes this popular Thai curry dish from great to oh-my-god perfection!
Red curry is so popular for a reason; it’s so good! I have made this recipe for years. I used to make it on the stove, which is the most popular way to make Thai red curry. But there was always one problem: the veggies were soggy and had no flavor. Boiled veggies.
Once I started roasting the vegetables, it elevated this dish! It went from good to OH MY! Because the veggies are oven-roasted, they retain their flavor and shape, which elevates this overall dish to the next level! (I know, it’s an overused term, but it’s true!)
Ingredients
Canned Coconut Milk – Coconut milk comes in several varieties: coconut cream, low-fat, full-fat, and, in the dairy case, as a dairy milk alternative. For this recipe, you will need to use canned coconut milk. For the best flavor, I recommend using full-fat coconut milk.
Helpful Hint: Target’s Organic Good and Gather brand is the best price I have found for canned coconut milk. It is about half the price of my local Kroger.
Thai Red Curry Paste – I use the Thai Kitchen brand of red curry paste. While some red curry pastes contain fish oil, Thai Kitchen does not. I find this in a small jar in the Asian section of my local Kroger store.
Rice – This dish is typically made with white or brown jasmine rice. This dish is very versatile, and I recommend using your preferred white or brown rice.
Tofu – Tofu comes in different levels of firmness. I always recommend using extra firm tofu. Before marinating the tofu cubes, you will need to press out water.
Vegetables – I use just about any vegetable when making this dish. Sometimes, I buy specific veggies just for red curry, and other times, I use extra veggies I have in the refrigerator.
Vegetable Broth – Adds additional flavor to the creamy coconut milk sauce. Use your preferred brand of vegetable broth.
Variations
Thai Yellow Curry: There are different varieties of yellow curries, but the main ingredient is turmeric, which gives it a gold/yellow color. Moreover, yellow curry has yellow cumin, kaffir lime leaves, and yellow mustard seeds.
Thai Green Curry: A Thai green curry recipe does not have a lot of differences in the recipe or the way it is prepared. However, the kind of chilies used makes all the difference in the flavor. For green curries, most recipes use fresh green chilies. If you want to intensify the curry’s green color, you can use other herbs, such as Thai basil leaves, kaffir lime leaves, and cilantro.
Frequently Asked Questions
Generally, a regular red curry sauce is NOT vegan because it is made with fish sauce. This is also true for most Thai Red curries available at restaurants. Moreover, most red curries contain chicken pieces or other meat or fish. However, this recipe uses a vegan paste and tofu as meat substitutes. As a result, this Vegan Thai Red Curry is considered vegan.
Refrigerator – Bring the curry to room temperature. Afterward, you can place it in an airtight container in the fridge for 4-5 days. Warm this delicious meal using a non-stick pan or microwave.
Freezer – Thai Red Curry with Tofu is also freezable. You freeze it for three months in an airtight container. When reheating Thai red curry, you must let it thaw first. After that, heat the curry in a microwave or pan. It is imperative to understand that freezing the curry will change the texture of the tofu, and you might find it chewier.
Vegan Thai Coconut Tofu Red Curry
Equipment
- 2 Baking Sheets
- 1 Small saucepan
- 1 Knife
Ingredients
Sheet Pan Ingredients (Tofu + Veggies)
- 1 14 ounce package of extra firm tofu
- 2 tablespoons cornstarch
- 3 tablespoon olive oil, divided
- 4 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon fresh grated ginger, or 1/4 teaspoon ginger powder
- 1 small head of broccoli cut into florets
- 1 red or yellow bell pepper but into strips
- 3 carrots: peeled, sliced, and cut on the diagonal
- 1 small red onion: peeled and sliced into thick diagonal strips
Rice and Curry
- 1 cup jasmine rice, uncooked
- 2 tablespoons olive oil
- 2 – 4 tablespoons red curry paste
- 1 can full fat coconut milk
- ½ cup vegetable broth
Garnish Suggestions – Use just enough to sprinkle on top of each plate
- chopped cilantro, chopped peanuts, grated fresh ginger, lime wedge, red pepper flakes
Instructions
- Tofu: Preheat the oven to 425F. Press the water out of the tofu. Cut the tofu in half, then into one-inch strips, then into one-inch cubes. Gently toss the tofu cubes with cornstarch. Make the marinade by mixing 4 tablespoons of soy sauce, 3 tablespoons of rice vinegar,1 tablespoon of olive oil, and 1 teaspoon of freshly grated ginger (or 1/4 teaspoon of ginger powder). Pour the marinade on top of the tofu and let sit for 5 – 10 minutes.
- Roasted Veggies – Line a baking sheet with parchment paper. Wash, dry, and prepare the vegetables. Toss the vegetables in one tablespoon of olive oil and arrange them on the baking sheet. Sprinkle salt on top and roast in the oven at the same time as the tofu.
- Rice – Cook the rice according to the instructions on the package. Once done, remove from heat and keep covered until ready to serve. Just before serving, sprinkle with salt and toss with a fork.
- Red Curry Sauce – Combine 2 – 4 tablespoons of red curry paste, coconut milk, and broth together. Heat over medium heat. While the mixture heats, gently use a whisk to help break up any clumps of coconut milk while incorporating all the ingredients together. Note: Because I like my curry unusually strong, I use an entire bottle of Thai Kitchen Red Curry. This is the equivalent of 8 tablespoons.
- Plate, Garnish, and Serve: Plate one serving of rice on half the plate. On the other half plate, add one serving of oven-roasted vegetables with one serving of tofu on top. Pour the creamy red curry sauce on top of the veggies. Finish by topping with your favorite garnishes. My favorite garnishes include lime wedges, chopped cilantro, peanuts, fresh ginger, and sliced jalapeno.
