Tofu Red Curry (Vegan)

I love vegan curry recipes as a quick and comforting dinner that all the family loves.

Even the kids love tofu curry recipes, so here’s my version of vegan Thai curry made with crispy air-fried tofu pieces and lots of crunchy vegetables.

Is Red Curry Vegan?

No, a regular red curry sauce is made with fish sauce, and, as a result, it’s not vegan. Also, most red curries contain chicken pieces or other meat or fish.

How To Make Red Tofu Curry

A red tofu curry is a very easy dinner that you can prepare in just 30 minutes.

All you need to make a creamy coconut Thai curry with red curry flavors are:

Ingredients For Crispy Tofu

First, prepare the ingredients to marinate the tofu.

• Extra-Firm Tofu – or firm tofu cut into cubes or roughly broken into pieces – my favorite option to mimic chicken.
• Cornstarch
• Olive Oil or peanut oil or sesame oil
• Garlic Powder
• Salt

Cooking The Tofu

Stir the marinade ingredients into a mixing bowl and toss the tofu pieces into it.

Next, massage the tofu with your hands to evenly cover each piece.

Air fry at 400°F (200°C) for 12 minutes, shaking the air fryer basket halfway.

You can also bake the tofu on a baking sheet covered with parchment paper.

Bake in the center rack of the oven for 30 minutes at 400°F (200°C), flipping the tofu pieces halfway.

Set aside on a plate.

Ingredient For The Curry Sauce

• Red Curry Paste – any brand works.
• Garlic
• Coconut Oil
• Fresh Grated Ginger
• Vegetable Stock
• Full-Fat Canned Coconut Milk
• Red Bell Pepper
• Broccoli
• Green Beans or snow peas
• Soy Sauce
• Brown Sugar
• Lime Juice
• Kaffir Lime Leaves – this boosts the curry flavor.
• Thai Basil Leaves

Preparing The Vegetables

Before you start, wash and cut the vegetable into small pieces. I recommend breaking the broccoli head into tiny 1-inch florets.

Also, trim and cut the green beans in half.

Finally, deseed the red bell pepper and cut it into thin strips.

Set aside in a place at room temperature

Making The Creamy Curry Sauce

First, warm coconut oil in a large non-stick skillet.

Stir in the curry paste, garlic, and fresh ginger and cook until the paste dries out and oil sets on the sides of the skillet.

Stir in vegetable stock and keep cooking until the liquid reduces by half.

Next, stir in lime leaves, brown sugar, soy sauce, and coconut milk. Simmer and cook over medium-high heat for about 6 minutes.

Cooking The Vegetables

Stir in the raw vegetables: I used red bell pepper, green beans, and broccoli.

Cook until the vegetables are half-cooked – it takes about 3-5 minutes.

Stirring In Crispy Tofu Chunks

Now, add the tofu cubes and cook for three extra minutes until the sauce has thickened.

Making It Super Creamy

If you love your curry sauce rich and creamy and don’t mind some extra saturated fat, add coconut cream at this stage.

The addition of canned coconut cream at the end increases the creaminess.

Make sure you use the thick part on top of the can of coconut cream, not the liquid at the bottom of the can.

Serving Red Curry

Remove from the heat and stir in the lime juice and Thai basil leaves.

Serve the tofu Thai curry with jasmine rice or my sticky coconut rice recipe on the side. It’s also delicious with my Pupusas, the blend of flavors is perfect.

Also, you can add some chili flakes and a pinch of salt on top of your curry for extra flavors.

Variations

You can use this recipe with different vegetables. For example, you can use :

• Cauliflower
• Snow Peas
• Mushrooms
• Pumpkin Cubes
• Sweet Potato Cubes
• Zucchini Slices

Storage Instructions

This Tofu Thai Curry stores very well in the fridge for up to 3 days in a sealed container.

You can freeze the leftover of this vegetarian red curry in boxes and thaw in the fridge the day before.

Rewarm curry in the microwave or hot non-stick saucepan.

Allergy Swaps

This vegan Thai curry is naturally meat-free and dairy-free. However, if you have allergies, I listed some options for you below:

• Coconut-Free: You can use soy cream in this recipe and replace coconut oil with peanut oil or sesame oil.
• Gluten-Free: You can use tamari sauce or coconut aminos for certified gluten-free soy sauce.
• Corn-Free: You can replace corn starch with tapioca flour or arrowroot flour.

Frequently Asked Questions

What Can I Substitute Thai Basil Leaves With?

You can replace the Thai basil leaves with regular basil. Since basil leaves are large, use half the amount called in the recipe.

Can I Use Homemade Red Curry Paste?

Absolutely, but if you do, remove the fresh ginger and garlic from the recipe, or it will be overpowering.

These ingredients are added to enhance store-bought canned curry paste.

Can I Use Green Curry Paste Instead Of Red Curry Paste?

Sure, you can make a tofu green curry with this recipe using the same amount of green curry paste as a swap.

Can I Replace The Tofu With Something Else?

If you don’t like tofu, you can use canned chickpeas.

First, rinse and drain the cooked chickpea.

Then, air fry at 400°F for 3-4 minutes.

Stir in olive oil, garlic powder, and salt, and toss the chickpea with the marinade – no need to use cornstarch for beans.

Finally, air fry again with the same timing until crispy. Use them in this recipe as a swap for crispy tofu pieces.