20-Minute Easy Tofu Curry with 28g plant-based protein. Made with all budget-friendly ingredients and packed with flavor. This vegan red curry is also rich in anti-inflammatory compounds from the ginger and turmeric.
What I love most about this recipe is that it is easily customizable. You can make just the Thai red curry sauce and add your favorite protein and veggies. I make a big batch of the curry for the week and add lentils, chickpeas, and whatever veggies I have on hand. It's delicious, and practical.
This was inspired by my Easiest Thai Red Curry Noodles recipe on this site, as well as this 15-Minute Lentil Veggie Curry.
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👩🏼🌾 Ingredients
- Extra-firm tofu is one of the vegan protein options for this recipe. Baking the tofu gives it a firmer and crispier texture, but this step is optional.
- Thai Kitchen brand's Thai Red Curry Paste is vegan. (Some non-vegan brands may contain shrimp or fish sauce.) This ingredient is incredibly versatile and worth keeping as a pantry staple. I add it to soups, stews, curries, and even use it as a marinade.
- Unsweetened canned coconut milk adds richness and flavor to the sauce. You can also use soy milk, oat milk, cashew milk, or lite coconut milk as desired.
- Turmeric and ginger contain anti-inflammatory compounds making this Easy Tofu Curry even more nutritious.
- Spinach is a quick and easy way to add greens to this dish. However, most veggies will work.
See recipe card for quantities.
🥬 Substitutions
- Tofu - instead of tofu, you can use chickpeas, lentils, tempeh, or soy curls
- Coconut milk - use unsweetened canned lite or regular coconut milk, or soy, oat, or cashew milk
- Spinach - Substitute with veggies you already have on hand. For firmer veggies, such as broccoli and cauliflower florets, add them at the same time as the nondairy milk and tomatoes. For quick cooking veggies, such as kale and green peas, add these with the tofu (or protein of your choice).
Visit my Tofu Recipes page for more easy and healthy tofu recipes.
📖 Instructions
Step 1. Transfer the tofu to a large nonstick baking sheet. Toss with olive oil, garlic powder, onion powder, and salt. Bake at 425ºF for 15 minutes, tossing halfway.
Step 2. Heat a drizzle of olive oil in a large saucepan over medium-high heat. Cook the onion, garlic, and ginger until translucent. Add the red curry paste, and turmeric and cook for one minute more, stirring constantly.
Step 3. Add the coconut milk and simmer for 10 minutes. Season with lime juice, tamari, and maple syrup. Add black pepper to taste to activate the turmeric.
Step 4. Optional: Blend with an immersion blender for a smoother curry. Add the tofu, and spinach and cook 2 more minutes.
💡 Expert Tips
- Place the tofu cubes in a single layer on the baking sheet with enough room between them for the hot air to pass freely. Do not overcrowd the cubes or they will steam instead of brown.
- For a smoother sauce, transfer it to a blender or use an immersion blender once it is done cooking. Blend until the desired consistency.
- For serving: Enjoy this curry with rice, quinoa, naan, or farro. Top with vegan raaita for a delicious meal.
- Storage: Make extra red curry sauce and refrigerate it separately for various curries throughout the week. It is good for up to 5 days. Refrigerate any remaining Easy Tofu Curry in an airtight container for up to 5 days.
🙋🏽♀️ Recipe FAQs
Easy Tofu Curry is made with crispy tofu, coconut milk, and red curry paste and served with warm naan or over a grain of your choice for a quick meal that comes together in just over 20 minutes.
This dish is mildly spicy, and packs fresh and bright flavors, with a hint of coconut. The tofu soaks up the flavors and adds plant-based protein, heart healthy fats, and texture to the dish.
Yes! This dish tastes even better the next day and is good for up to 5 days in the refrigerator.
🍽 Related Recipes
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📖 Recipe
Tofu Curry Recipe
Ingredients
- 14 to 16 ounces extra-firm tofu pressed, and cut into ¾-inch cubes
- Drizzle of olive oil
- Dash of onion powder
- Dash of garlic powder
- Salt to taste
- 1 medium onion small dice
- 4 cloves garlic minced
- 1 tablespoon grated or minced ginger
- 3 tablespoons Thai Red Curry Paste
- ½ teaspoon turmeric
- 1 ⅓ cups unsweetened coconut milk or oat or soy milk
- 1 (15-ounce) can diced tomatoes drained
- 2 tablespoons fresh lime juice plus more to taste
- 2 teaspoons tamari or soy sauce, plus more to taste
- ½ tablepoon maple syrup or to taste
- 2 packed cups spinach
- Freshly ground black pepper to taste
Instructions
- Bake the tofu: Transfer the tofu to a large nonstick baking sheet. Toss with olive oil, garlic powder, onion powder, and salt. Bake at 425ºF for 15 minutes, tossing halfway.
- Make the sauce: Meanwhile, heat a drizzle of olive oil in a large saucepan over medium-high heat. Cook the onion, garlic, and ginger for about 4 minutes, or until translucent. Add the red curry paste, and turmeric and cook for one minute more, stirring constantly. Add the coconut milk, and tomatoes, and simmer for 10 minutes.
- Blend with an immersion blender or transfer to a blender. Add vegetable broth, water or more coconut milk as needed for the desired consistency. Season with lime juice, tamari, and maple syrup.
- Combine: Add the tofu, and spinach and mix to combine. Cook for about 2 minutes more, or until the tofu is heated through and the spinach is just wilted.
Notes
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- Baking the tofu is optional, but it adds a delicious crispy texture to the dish.
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- For a smoother sauce, transfer it to a blender or use an immersion blender once it is done cooking. Blend until the desired consistency.
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- For serving: Enjoy this curry with rice, quinoa, naan, or farro. Top with vegan raaita for a delicious meal.
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- Storage: Make extra red curry sauce and refrigerate it separately for various curries throughout the week. It is good for up to 5 days. Refrigerate any remaining Easy Tofu Curry in an airtight container for up to 5 days.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Gail
I'm making this now and you did not say when to add the tomatoes. From the photos, it looks like when the coconut milk is added. Is this correct?
Nisha Melvani
Hi. Yes. Add them with the tomatoes.