20-Minute Easy Tofu Curry with 28g of plant-based protein. Made with all budget-friendly ingredients and packed with flavor. This healthy vegan red curry is also rich in anti-inflammatory compounds from ginger and turmeric. Created by a Registered Dietitian Nutritionist.
What I love most about this Tofu Curry 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
Below are some notes about the ingredients from me as an expert in nutrition.
- 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, and curries, and I 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 the printable recipe card below 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 try soy, oat, pea, or cashew milk.
- Spinach - Substitute with a different chopped leafy green or frozen green peas.
- Maple syrup - Use date syrup instead as desired.
Visit my Tofu Recipes page for more easy and healthy tofu recipes.
📖 How to Make Easy Tofu Curry
This is an overview. The full instructions are in the recipe card below.
- Transfer the tofu to a large nonstick baking sheet. Toss with olive oil or reduced sodium tamari, garlic powder, onion powder, and salt to taste. Bake at 425ºF for 15 minutes, tossing halfway.
- Heat a drizzle of olive oil or broth 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.
- Add the coconut milk or nondairy milk and simmer for 10 minutes. Season with lime juice, tamari, and maple syrup. Add black pepper to taste to activate the turmeric.
- Optional: Blend with an immersion blender for a smoother curry. Add the tofu and spinach and cook for 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 an oil-free option, use reduced sodium tamari instead of a drizzle of olive oil.
- 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 raita 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.
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🙋🏽♀️ 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.
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Tofu Curry
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Ingredients
- 14 to 16 ounces extra-firm tofu pressed, and cut into ¾-inch cubes
- Drizzle of olive oil or 1 tablespoon reduced sodium tamari or soy sauce
- 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 cashew, soy, pea, or oat 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 date syrup (to taste)
- 2 packed cups chopped spinach or kale or frozen green peas
- 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 or vegetable broth 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 an additional 2 minutes, or until the tofu is heated through and the spinach is just wilted. Season with salt and black pepper to taste.
Notes
-
- Baking the tofu is optional, but it adds a delicious, crispy texture to the dish.
- For oil-free, use 1 tablespoon reduced sodium tamari instead of a drizzle of olive oil.
- 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.
Nutrition
This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
Teresa says
Very very tasty! Added cilantro (it's in the pictures, but not in the description), parsley and miso. I took as veggies what I had at hand: mushrooms and edamame beans. I was fine with 3 teaspoons of red curry paste instead of 3 tablespoons :-). Side dish was GABA brown rice. So delicious and filling after a workout session.
I will cook it for guests for sure.
I didn't find when to add the black pepper in the printed recipe so I did it at the very end. Thank you for another great recipe!
Nisha Melvani, RDN says
Thank you for sharing your additions and changes. Very helpful. Glad you enjoyed it.
Surae says
I did enjoy this recipe however it took longer than I thought it would. I gave it four stars for that reason. The sauce was good and I used fire roasted tomatoes for more spice. My tofu was a little tough for some reason and could have had more flavor. I love your dishes and pin most of them.
Nisha Melvani, RDN says
Glad you enjoyed it regardless! Thank you for leaving a comment.
Ann Delong says
Hi, this recipe rocks! Been making it exactly as written and it’s a winner. Today tried Mae Ploy curry paste instead of curry powder, and threw in some Virginia peanuts after plating. Really adds another dimension. 💕this recipe thanks!!
Nisha Melvani, RDN says
I love the sound of that! Thank you.
Nicole says
Love your dishes. It is very helpful for my vegan life style.
Nisha Melvani, RDN says
I'm so happy to hear that. Thank you!
Gail says
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 says
Hi. Yes. Add them with the tomatoes.