Why You’ll Love This Vegan Thai Red Curry with Tofu

• It’s a Flavor Bomb. We’re not just stirring curry paste into coconut milk; we’re frying it first to unlock its deepest, most aromatic notes. This simple step transforms the entire dish from flat to fantastically complex.
• It’s Surprisingly Quick. Once your prep is done, the curry comes together in under 15 minutes. It’s perfect for those nights when you need something delicious on the table fast, without compromising on taste.
• It’s Incredibly Adaptable. Got broccoli instead of bell peppers? Throw it in! Not a fan of bamboo shoots? Leave them out. This recipe is a fantastic template you can make your own with whatever veggies you have on hand.
• The Tofu is a Game-Changer. By pressing and pan-frying the tofu until golden, we give it a wonderful chewy texture that soaks up the curry sauce beautifully. It’s far from the bland, watery cubes you might be wary of.

Ingredients & Tools

• 1 block (14 oz / 400 g) firm or extra-firm tofu, pressed and cubed
• 2 tbsp neutral oil (like avocado or grapeseed), divided
• 1 tbsp soy sauce or tamari
• 2-3 tbsp Thai red curry paste (check for vegan-friendliness!)
• 1 can (13.5 oz / 400 ml) full-fat coconut milk
• 1 cup vegetable broth
• 1 tbsp coconut sugar or maple syrup
• 1 tbsp soy sauce
• 1 tbsp lime juice (plus more for serving)
• 1 red bell pepper, sliced into thin strips
• 1 cup sliced bamboo shoots, drained
• 1 cup green beans, trimmed and cut in half
• Handful of fresh Thai basil leaves
• To serve: cooked jasmine rice, lime wedges, sliced red chili

Tools: A large wok or deep skillet, a tofu press or heavy pan for pressing, a wooden spoon.

Don’t be intimidated by the list—honestly, the curry paste and coconut milk are doing most of the heavy lifting here. The quality of your curry paste really matters; a good one will have a vibrant color and a potent aroma. And please, for the love of a creamy curry, use full-fat coconut milk. The light version just won’t give you that luxurious, silky texture we’re after.

Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

• Pressing Your Tofu is Non-Negotiable. This is the single most important step for getting crispy, non-soggy tofu. Pressing removes excess water, allowing the tofu to brown beautifully and absorb the sauce like a dream. If you don’t have a tofu press, wrap the block in paper towels and place a heavy pan on top for 15-20 minutes.
• Choose Your Curry Paste Wisely. Not all curry pastes are created equal, and sadly, not all are vegan (some contain shrimp paste). Read the label carefully. A good-quality paste should list ingredients like dried red chilies, lemongrass, and galangal right at the top.
• Don’t Shake the Coconut Milk Can! This is a little pro-tip. You want the thick, creamy part to separate from the thinner liquid. When you open the can, you’ll see a solid layer of cream. We’re going to scoop that out first to fry the curry paste—it’s the secret to a rich, non-watery curry base.
• Prep Everything Before You Fire Up the Pan. Curry cooking is fast-paced once you start. Having all your vegetables chopped, sauce ingredients measured, and tofu cubed means you can focus on building flavors without the stress of frantic chopping.

How to Make Vegan Thai Red Curry with Tofu

Serving Suggestions

Complementary Dishes

• A Simple Cucumber Salad — The cool, crisp, and slightly sweet-and-sour notes of a quick-pickled cucumber salad provide a refreshing counterpoint to the rich and spicy curry, cleansing the palate between bites.
• Fresh Summer Rolls — Serve a couple of light, herb-packed summer rolls with a peanut dipping sauce on the side for a truly immersive Thai meal experience that’s both fresh and satisfying.
• Stir-Fried Greens — A quick garlicky stir-fry of bok choy or gai lan (Chinese broccoli) adds another dimension of texture and a healthy green element to your plate.

Drinks

• A Crisp Lager — The carbonation and mild bitterness of a light lager are fantastic for cutting through the richness of the coconut milk and cooling the spice from the curry.
• Iced Lemongrass Tea — This is a wonderfully authentic choice. The floral, citrusy notes of lemongrass complement the flavors in the curry beautifully without adding sweetness.
• Gewürztraminer or an Off-Dry Riesling — If you’re into wine, these aromatic white wines have a touch of sweetness that pairs magically with Thai spices, balancing the heat perfectly.

Something Sweet

• Mango with Sticky Rice — It’s the classic for a reason. The sweet, creamy coconut sauce and ripe mango are a dreamy finale that continues the tropical theme.
• Coconut Ice Cream — A simple scoop of rich, dairy-free coconut ice cream is a quick and effortless way to end the meal on a cool, creamy note.
• Lychees Chilled in Their Syrup — Incredibly simple yet elegant, the floral sweetness of chilled lychees provides a light and refreshing end to the meal.

Top Mistakes to Avoid

• Mistake: Adding the curry paste directly to the liquid. If you skip the “blooming” step and just stir the paste into the broth, your curry will taste flat and one-dimensional. Taking those two minutes to fry it in the coconut cream is what creates a deep, complex flavor base.
• Mistake: Overcrowding the pan when frying tofu. If you dump all the tofu in at once, they’ll steam instead of fry, and you’ll end up with soft, pale cubes. Give them space! Cook in batches if your pan is small.
• Mistake: Overcooking the vegetables. We want texture! Adding all the veggies at once or boiling them for too long will turn them to mush. Add them in stages based on how long they take to cook.
• Mistake: Skipping the acid at the end. That final splash of lime juice is not just a garnish. It brightens all the flavors and balances the richness. Don’t forget it!

Expert Tips

• Tip: Make it a day ahead. Curries often taste even better the next day after the flavors have had more time to meld. Gently reheat it on the stove, adding a splash of water or broth if it has thickened too much.
• Tip: Freeze your tofu. For an even chewier, meatier texture, freeze the entire block of tofu (in its package) solid, then thaw it completely before pressing. This changes the texture, making it spongier and excellent at absorbing marinades and sauces.
• Tip: Customize your spice level. Start with 2 tablespoons of curry paste, taste the base after simmering, and then add more if you want more heat. You can always add, but you can’t take it away! A little extra coconut sugar can also help tame excessive spice.
• Tip: Use the veggie scraps for broth. If you make your own vegetable broth, save your onion skins, carrot peels, and herb stems in a freezer bag. When it’s full, simmer them with water for a fantastic homemade broth that will make your curry even more delicious.

FAQs

Can I use a different protein instead of tofu?
Absolutely! Cubed seitan or tempeh would work wonderfully here—just pan-fry them until golden before adding. For a quicker option, canned chickpeas (drained and rinsed) are great; just add them when you add the bamboo shoots since they don’t need much cooking. If you’re not strictly vegan, large shrimp would be a classic addition, but of course, that changes the “vegan” nature of the dish.

My curry is too spicy! How can I fix it?
Don’t panic! The best way to counteract heat is with fat and sweetness. Stir in an extra tablespoon or two of full-fat coconut milk or a bit more coconut sugar or maple syrup. You can also add a splash of lime juice, as the acidity can help balance the perception of spice. Serving it with plenty of plain jasmine rice will also help dilute the heat in each bite.

Can I make this curry ahead of time?
Yes, it’s an excellent make-ahead meal. Let the curry cool completely, then store it in an airtight container in the refrigerator for up to 3 days. The flavors will deepen beautifully. Reheat gently on the stovetop, adding a little water or broth if it has thickened too much. I’d recommend adding fresh basil and lime juice after reheating for the brightest flavor.

What other vegetables can I use?
This recipe is incredibly flexible. Eggplant (especially Thai eggplant), zucchini, snow peas, carrots (slice them thinly), broccoli, and mushrooms would all be fantastic. Just remember to add them in order of cooking time—harder veggies like carrots and broccoli first, softer ones like zucchini and mushrooms later.

Is there a substitute for Thai basil?
Thai basil has a unique anise-like flavor that’s hard to replicate perfectly. If you can’t find it, regular sweet basil is your next best bet—it will still be delicious, just a little different. I would avoid using dried basil, as the flavor is not nearly as vibrant. In a pinch, a combination of fresh mint and a little cilantro can provide a fresh, herbal lift.