Creamy Vegan Thai Red Curry With Tofu

Indulge in this Creamy Vegan Thai Red Curry inspired by Thai cuisine. Crispy tofu, vibrant veggies, and a creamy coconut sauce create a satisfying weeknight dinner that's healthy and incredibly easy to make—vegan, gluten-free, refined sugar-free, and made with wholesome plant-based ingredients only!

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A delicious, comforting dish, this Creamy Vegan Thai Red Curry bursts with aromatic Thai flavors and comes with a healthy vegetable mix and crispy tofu wrapped in a coconut base curry sauce. It's quick, easy, and always impresses.

I love taking a page from Thai cuisine and experimenting in my kitchen to adapt amazing Thai recipes into vegan delights. Like my Thai Green Curry Ramen or Vegan Thai Green Curry With Crispy Tofu, this one is another adaptation that brings a touch of Thai restaurant flavors to your dinner table. Best of all, it's all so easy to make. 

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Ingredients To Make Red Curry Tofu:

Here's what you need to make this easy recipe. 

• Extra-Firm Tofu: Using extra-firm tofu ensures crispy tofu cubes. I prefer the variety wrapped in clear plastic, available at your local Asian market or grocery store.
• Thai Red Curry Paste: Different brands of red curry paste, like Thai Kitchen brand, offer varying spice levels. Adjust according to your taste.
• Full-Fat Coconut Milk: Adds a luxuriously creamy sauce. Canned coconut milk works best.
• Vegetable Blend: Red bell peppers, shiitake mushrooms, baby corn, and bamboo shoots provide color, texture, and nutritional variety.
• Garlic & Onions: Creates that aromatic base when briefly sautéed for a few minutes.
• Toasted Sesame Oil & Soy Sauce: Imparts savory depth and enhances Thai curries' authentic flavors. Go for a low-sodium soy sauce like in my Spring Roll Salad With Peanut Butter Dressing.
• Garnishes: A touch of red pepper flakes, fresh lime, and fresh Thai basil bring the flavors together. 

See the recipe card for quantities.

How To Make Vegan Red Curry: 

Note: Before embarking on this Thai red curry dish, press the tofu by wrapping it in a clean kitchen towel. Then, place something heavy on it to remove excess moisture. In the meantime:

• Prepare the Base: In a large pot or Dutch oven, heat the toasted sesame oil over medium heat. Sauté onions until softened. Then add minced garlic and curry paste. Stir to combine and cook for a few minutes until fragrant.
• Add Vegetables & Coconut Milk: Stir in the coconut milk and bring to a gentle simmer. Add the vegetables and let the curry simmer until the vegetables are tender and the flavors have melded. While the vegetables are simmering, sear the cubed tofu in a separate skillet in some heated sesame oil over medium-high heat until golden and crispy.
• Season the Curry & Add Tofu: Season the curry dish with soy sauce and red pepper flakes (to taste). Stir in the crispy tofu and simmer for another 5 minutes or until it has absorbed the red Thai curry paste flavors. 
• Garnish: Add some fresh lime juice and fresh basil. Enjoy!

Top Tips:

Here are a few of my tips to save extra time and get the best flavors and texture.

• Press The Tofu: It really helps with getting crispy seared tofu cubes similar to my Vegan Crispy Rice Salad. Start with this simple step and proceed with making the recipe. As the vegetables are simmering, you can cube and pan-fry the tofu in heated toasted sesame oil over medium heat until golden brown on both sides while keeping an eye on the veggies. It will save you some time.
• Cook Tofu Cubes in a Single Layer: It helps to get that beautiful golden brown look.
• Adjust Seasoning to Taste: Always taste test the curry sauce and adjust the seasoning if needed.
• Serving Suggestion: The flavors of this vegan Thai red curry dish pair beautifully with cooked Jasmine or brown rice.

Variations And Substitutions:

I always encourage you to try the tested recipe first. But, as always, I do have a few possible variations or substitutions in case you don't have something on hand.

• Veggie Swap: Add snap peas—especially if you have leftovers from my Arugula Snap Peas Salad—snow peas, medium carrots, sweet potatoes, or green bell pepper. They all add their own unique flavors to this Thai red curry recipe. 
• Protein Alternatives: Substitute crispy baked tofu with marinated tofu for a different type of texture and flavor.
• Curry Options: Easily adapt this recipe to a green curry or yellow curry by switching curry pastes.
• Coconut Milk: Use reduced-fat coconut milk for a lighter option.
• Oil: Use coconut oil or olive oil if you don't have toasted sesame oil. I highly recommend toasted sesame oil to get the most authentic Thai flavors possible.
• Add Extra Spice: Garnish with extra chili flakes to increase the spiciness.

Storage: 

Store leftovers in an airtight container in the refrigerator for up to 4 days—great for meal prep!

Equipment Needed: 

• Large Skillet: To brown the tofu.
• Large Pan or Dutch Oven Pan: To make the Thai red tofu curry.
• Clean Kitchen Towel And Something Heavy: To press the tofu. You can also use a tofu press.
• Knife: To prep the veggies.
• Garlic Press: To mince the garlic.
• Can Opener: To open the can of coconut milk.
• Wooden Spoon: To stir the ingredients.

Recipe FAQs:

More Amazing Vegan Tofu Recipes To Try Next: 

Looking for other amazing vegan recipes with tofu like this vegan red curry? Try these:

If you try this Creamy Vegan Thai Red Curry With Tofu recipe, I’d really love to hear your thoughts in the comments below. I’d also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!

Creamy Vegan Thai Red Curry With Tofu

Indulge in this Creamy Vegan Thai Red Curry inspired by Thai cuisine. Crispy tofu, vibrant veggies, and a creamy coconut sauce create a satisfying weeknight dinner that's healthy and incredibly easy to make—vegan, gluten-free, refined sugar-free, and made with wholesome plant-based ingredients only!

5 from 4 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Asian

Servings 4 people

Equipment

• 1 Sauté pan
• 1 cutting board
• 1 chef knife
• 1 tofu press

Ingredients

  

1x2x3x

• 1 large onion
• 2 red bell pepper
• 1 ½ cup shitake mushrooms
• 1 cup baby corn
• ½ cup bamboo shoots
• 4-5 garlic cloves
• 3 tablespoon red curry paste
• 2 cans full-fat coconut milk
• 1 tablespoon low sodium soy sauce
• 2 tablespoons toasted sesame oil
• red pepper flakes to desired spice level
• 2 limes to garnish
• Thai basil to garnish

Crispy tofu

• 1 block extra firm tofu I like the kind that's wrapped in clear plastic and not the tofu box
• 2 tablespoons toasted sesame oil

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Instructions

 

For the Red Curry:

Prepare the Vegetables:

• While the tofu is being pressed, slice the onion, bell peppers, and shiitake mushrooms. Cut the baby corn and bamboo shoots into bite-sized pieces. Mince the garlic.

Sauté the Aromatics:

• In a large pot or Dutch oven, heat 2 tablespoons of toasted sesame oil over medium heat. Add the onions and sauté until softened, about 3-4 minutes.

Add the Garlic & Red Curry Paste:

• Add the minced garlic and red curry paste to the onions. Stir well to combine and cook for another 1-2 minutes until fragrant.

Add the Coconut Milk:

• Pour in the 2 cans of full-fat coconut milk. Stir everything together, bringing it to a gentle simmer.

Add the Vegetables:

• Add the bell peppers, shiitake mushrooms, baby corn, and bamboo shoots to the pot. Let the curry simmer for about 20-25 minutes until the vegetables are tender and the flavors have melded together.

Season the Curry:

• Stir in the 1 tablespoon of low-sodium soy sauce, red pepper flakes (to taste), and any additional seasonings you like. Simmer for another 5 minutes.

For the Crispy Tofu:

Press the Tofu:

• Press the tofu before starting the curry to remove excess moisture. Wrap the tofu in a clean kitchen towel and place something heavy on top for about 15-20 minutes.

Cube the Tofu:

• Once the tofu is pressed, cut it into bite-sized cubes.

Sear the Tofu:

• In a separate non-stick skillet or wok, heat 2 tablespoons of toasted sesame oil over medium-high heat. Add the tofu cubes to the skillet and cook until golden and crispy on all sides, about 10-12 minutes.

Add Tofu to Curry:

• Once the tofu is crispy, gently fold it into the curry and let it simmer for 3-5 minutes to absorb the flavors.

Finish:

Add Fresh Lime and Basil:

• Just before serving, squeeze fresh lime juice over the curry and top with freshly chopped Thai basil.

Serve:

• Serve the curry over rice (jasmine rice or brown rice) and garnish with extra basil and lime wedges.

Keyword curry, main course, red curry, Tofu

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More Vegan Mian Courses:

Make sure to check out some of the other vegan main courses on my website!