Vegan Thai Coconut Tofu Red Curry

5 from 2 votes

Vegan Thai Coconut Tofu Red Curry

Thai Coconut Tofu Red Curry with Oven Roasted Vegetables is bursting with flavor and texture. With just a couple extra steps of oven-roasting the vegetables to perfection, this classic dish will go from good to your new favorite go-to dinner!

Prep Time30

Cook Time45

Total Time1 15

Course: Dinner, Main Course

Cuisine: Thai

Servings: people

Calories: 489kcal

Author: Ruth Grindeland

Cost: $15

Equipment

2 Baking Sheets
1 Small saucepan
1 Medium 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.

Notes

Store in the Refrigerator - Bring the curry to room temperature. After that, you can place it in an airtight container in the fridge for 4-5 days. Using a non-stick pan or microwave, warm up this delicious meal.

Store in the Freezer - Thai Red Curry with Tofu is also freezable. You freeze it up 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 using a pan. It is imperative to understand that freezing the curry will change the texture of tofu, and you might find it chewier.

Nutrition