Thai Red Curry

This fragrant Thai Red Curry is packed with flavour and is so much better than takeout! I like to use an abundance of veggies and tender tofu to make a fragrant curry base. Add your favorite grain and dinner is served!

Takeout Thai food is good, but when you can make it at home, it’s even better!

Case in point? This vegan Thai red curry. Once you’ve cut the veggies and prepared the tofu, you’re mere minutes away from a flavourful homemade curry. And since you’re making it yourself, you can customize it to your own tastes and preferences.

My favorite thing about this Thai red curry with tofu is that it’s one of those glorious recipes that tastes even better after a few days in the fridge as the flavours mingle. This makes it perfect for meal prep! Make a big pot of rice or quinoa and enjoy homemade lunches all week long.

Why You’ll Love This Thai Red Curry Recipe

• Packed with flavour: From the rich coconut milk to the zesty lime and aromatic Thai red curry paste , every bite is a burst of deliciousness.
• Easy to make: With just a bit of chopping and stirring, you’ll have this curry on the table in under 30 minutes.
• Customizable: Adjust the spice level, swap the tofu for chickpeas, or toss in your favourite veggies.
• Ideal for meal prep: This curry tastes even better the next day as the flavours meld together, making leftovers perfect for work-week lunch or an easy dinner night.

Notes on Ingredients

Here’s a quick look at what you’ll need to make this recipe. Please note that this is important information. Scroll down to the recipe card at the end of this post for a full list of printable ingredients and instructions.

For the Tofu Marinade:

• Firm or extra-firm tofu – Press the tofu for at least 30 minutes. Want it even better? Freeze your tofu a day before, thaw it, press it, then marinate it. Learn more: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu
• Coconut milk
• Red curry paste – I use Thai Kitchen’s Red Curry Paste (affiliate link).
• Salt and pepper
• Cornstarch
• Coconut oil

For the Red Curry:

• Coconut oil
• Red curry paste
• Garlic
• Veggies – Red onion, broccoli, red bell pepper, green bell pepper, and carrots.
• Garlic
• Seasonings – Sea salt and ground black pepper
• Coconut sugar or raw sugar
• Light soy sauce – Or liquid aminos , or tamari.
• Coconut milk – You can use full-fat coconut milk or lite.
• Lime juice
• Thai basil – If you can’t find Thai basil, regular basil works, too, or you can use cilantro.
• Sambal oelek or sriracha – These are optional.

What Is Red Curry Paste?

Red curry paste is a fairly mild Thai curry paste made with red chilies, coriander roots and leaves, lemongrass, garlic, shallots, and galangal. Unfortunately, many versions are also made with shrimp paste, which makes them not vegan! When you’re shopping for red curry paste, make sure you read the labels if you can’t find the Thai Kitchen brand, which is vegan.

How to Make Vegan Thai Red Curry With Tofu

I forgot to mention something important about this Thai red curry recipe: your house will smell absolutely incredible while it simmers on your stovetop! Here’s how to make it.

Make the Tofu

• Prepare the tofu. After pressing, cut the tofu into cubes, or tear it into cube size pieces for extra texture.
• Mix the marinade. Combine all of the ingredients except for the oil in a large bowl. Add the tofu cubes and toss to coat. Cover and marinate for at least 15 minutes.
• Cook the tofu. Heat the oil in a pan over medium-high heat. Once hot, add the tofu cubes and cook until all sides are browned and crispy. Remove the tofu from the pan and transfer it to a plate.

Assemble and Cook the Dish

• Cook the aromatics. Return the pan to medium-high heat, and add the coconut oil. Stir in the curry paste and cook for about a minute, or until fragrant. Add the onion and cook until it’s slightly translucent, about 8 minutes, then stir in the garlic.
• Sauté the vegetables. Add another tablespoon of coconut oil to the pan, followed by the broccoli, red bell pepper, green bell pepper and carrots. Stir to coat, then stir in the sea salt, black pepper, coconut sugar, and liquid aminos. Reduce heat to medium and cook until the carrots are tender-crisp, about 10-15 minutes. Finish. Pour in the coconut milk and stir, then add the tofu. Simmer for about 5 minutes, then finish with a squeeze of lime juice and remove from heat.
• Serve. Top with Thai basil and sambal oelek or sriracha and serve with rice, another grain, cauliflower rice , or naan and a lime wedge.

Tips for Success

• Use the salad bar. If your grocery store has a salad bar, you can buy all of the veggies cleaned and cut to save on prep time!
• Choose full-fat coconut milk: For a creamy, luxurious curry, always go for full-fat coconut milk instead of the light version. Shake the can well before opening to combine the cream and liquid.
• Make it your own. You can use any combination of veggies you want—just use roughly 3 ½ cups of veggies, which is what I used.
• Season to taste. Different brands of red curry paste have different flavours, so you may want to add more paste, or add extra sugar, soy sauce, etc.

How to Store and Reheat Extras

• Store in the fridge: You can store Thai red curry with tofu in an airtight container in the refrigerator for 3 to 4 days. Reheat it in a saucepan on the stovetop or in the microwave.
• Can I freeze leftovers? Yes, you can freeze Thai curry for up to 3 months in an airtight container. Let it thaw in the refrigerator before heating in the microwave or on the stovetop.

Ingredients

Tofu Marinade

• 1 (16 ounce) block firm tofu , or extra firm tofu, pressed for about 30 minutes
• 3 tablespoons coconut milk
• 1 teaspoon red curry paste
• salt and pepper
• 2 teaspoons cornstarch
• 1 tablespoon coconut oil

Thai Red Curry

• 2 tablespoons coconut oil
• 2 tablespoons red curry paste
• 1 small red onion , chopped
• 4 cloves garlic , minced
• 1 head broccoli , chopped
• 1 medium red bell pepper , cut into strips/spears
• 1 medium green bell pepper , cut into strips/spears
• 3 carrots , cut into strips/spears
• 3/4 teaspoon sea salt , to taste
• 1/2 teaspoon ground black pepper
• 1 tablespoon coconut sugar , or raw sugar
• 1 tablespoon light soy sauce , or liquid aminos or tamari
• 1 can (383g) coconut milk , full fat or lite
• juice of a lime
• 1 bunch Thai basil , washed or chopped, (optional)
• 1/2 tablespoon sambal oelek , or Sriracha, (optional, for heat)

Instructions

Tofu Marinade

• Cut the pressed tofu into cubes, or tear into cube size pieces for extra texture.
• Mix the coconut milk with the red curry paste to blend it out. Mix in the salt, pepper and cornstarch into the mix (everything except the oil) until it’s all thoroughly mixed together. Add the tofu cubes into the bowl and toss to combine with the mix, until all pieces are coated. Set aside or cover and marinate for at least 15 minutes.
• In a pan over medium-high heat, heat the tablespoon of coconut oil. Once hot, add in the tofu cubes and brown and crisp until all sides are completely browned and crisped up. Remove the tofu and set aside.

Thai Red Curry

• In the same pan over medium heat, add 1 more tablespoon of the coconut oil.
• Add in the curry paste to fry it, stirring into the coconut oil, for about 1 minute. Add in the chopped onion and cook until onion is slightly translucent about 8 minutes.
• Add in the garlic, stir together, then the second tablespoon of coconut oil, then add the broccoli, red bell pepper, green bell pepper and carrots.
• Add the sea salt, black pepper, coconut sugar, and liquid aminos on top and stir everything together. Reduce heat to medium and cook down, stirring, until carrots are tender-crisp, about 10-15 minutes.
• Add in the coconut milk and stir. Add in the crispy tofu, then let it simmer for about 5 minutes. Squeeze the lime over, stir, and then remove from heat.
• Add in the thai basil on top (optional!), and stir in the sambal oelek (or Sriracha) if using. Serve with rice, naan bread and a lime wedge. Enjoy!!

Notes

NOTES

This fragrant Thai Red Curry is packed with flavour and is so much better than takeout! I like to use an abundance of veggies and tender tofu to make a fragrant curry base. Add your favorite grain and dinner is served!

Takeout Thai food is good, but when you can make it at home, it’s even better!

Case in point? This vegan Thai red curry. Once you’ve cut the veggies and prepared the tofu, you’re mere minutes away from a flavourful homemade curry. And since you’re making it yourself, you can customize it to your own tastes and preferences.

My favorite thing about this Thai red curry with tofu is that it’s one of those glorious recipes that tastes even better after a few days in the fridge as the flavours mingle. This makes it perfect for meal prep! Make a big pot of rice or quinoa and enjoy homemade lunches all week long.

Why You’ll Love This Thai Red Curry Recipe

• Packed with flavour: From the rich coconut milk to the zesty lime and aromatic Thai red curry paste , every bite is a burst of deliciousness.
• Easy to make: With just a bit of chopping and stirring, you’ll have this curry on the table in under 30 minutes.
• Customizable: Adjust the spice level, swap the tofu for chickpeas, or toss in your favourite veggies.
• Ideal for meal prep: This curry tastes even better the next day as the flavours meld together, making leftovers perfect for work-week lunch or an easy dinner night.

Notes on Ingredients

Here’s a quick look at what you’ll need to make this recipe. Please note that this is important information. Scroll down to the recipe card at the end of this post for a full list of printable ingredients and instructions.

For the Tofu Marinade:

• Firm or extra-firm tofu – Press the tofu for at least 30 minutes. Want it even better? Freeze your tofu a day before, thaw it, press it, then marinate it. Learn more: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu
• Coconut milk
• Red curry paste – I use Thai Kitchen’s Red Curry Paste (affiliate link).
• Salt and pepper
• Cornstarch
• Coconut oil

For the Red Curry:

• Coconut oil
• Red curry paste
• Garlic
• Veggies – Red onion, broccoli, red bell pepper, green bell pepper, and carrots.
• Garlic
• Seasonings – Sea salt and ground black pepper
• Coconut sugar or raw sugar
• Light soy sauce – Or liquid aminos , or tamari.
• Coconut milk – You can use full-fat coconut milk or lite.
• Lime juice
• Thai basil – If you can’t find Thai basil, regular basil works, too, or you can use cilantro.
• Sambal oelek or sriracha – These are optional.

What Is Red Curry Paste?

Red curry paste is a fairly mild Thai curry paste made with red chilies, coriander roots and leaves, lemongrass, garlic, shallots, and galangal. Unfortunately, many versions are also made with shrimp paste, which makes them not vegan! When you’re shopping for red curry paste, make sure you read the labels if you can’t find the Thai Kitchen brand, which is vegan.

How to Make Vegan Thai Red Curry With Tofu

I forgot to mention something important about this Thai red curry recipe: your house will smell absolutely incredible while it simmers on your stovetop! Here’s how to make it.

Make the Tofu

• Prepare the tofu. After pressing, cut the tofu into cubes, or tear it into cube size pieces for extra texture.
• Mix the marinade. Combine all of the ingredients except for the oil in a large bowl. Add the tofu cubes and toss to coat. Cover and marinate for at least 15 minutes.
• Cook the tofu. Heat the oil in a pan over medium-high heat. Once hot, add the tofu cubes and cook until all sides are browned and crispy. Remove the tofu from the pan and transfer it to a plate.

Assemble and Cook the Dish

• Cook the aromatics. Return the pan to medium-high heat, and add the coconut oil. Stir in the curry paste and cook for about a minute, or until fragrant. Add the onion and cook until it’s slightly translucent, about 8 minutes, then stir in the garlic.
• Sauté the vegetables. Add another tablespoon of coconut oil to the pan, followed by the broccoli, red bell pepper, green bell pepper and carrots. Stir to coat, then stir in the sea salt, black pepper, coconut sugar, and liquid aminos. Reduce heat to medium and cook until the carrots are tender-crisp, about 10-15 minutes. Finish. Pour in the coconut milk and stir, then add the tofu. Simmer for about 5 minutes, then finish with a squeeze of lime juice and remove from heat.
• Serve. Top with Thai basil and sambal oelek or sriracha and serve with rice, another grain, cauliflower rice , or naan and a lime wedge.

Tips for Success

• Use the salad bar. If your grocery store has a salad bar, you can buy all of the veggies cleaned and cut to save on prep time!
• Choose full-fat coconut milk: For a creamy, luxurious curry, always go for full-fat coconut milk instead of the light version. Shake the can well before opening to combine the cream and liquid.
• Make it your own. You can use any combination of veggies you want—just use roughly 3 ½ cups of veggies, which is what I used.
• Season to taste. Different brands of red curry paste have different flavours, so you may want to add more paste, or add extra sugar, soy sauce, etc.

How to Store and Reheat Extras

• Store in the fridge: You can store Thai red curry with tofu in an airtight container in the refrigerator for 3 to 4 days. Reheat it in a saucepan on the stovetop or in the microwave.
• Can I freeze leftovers? Yes, you can freeze Thai curry for up to 3 months in an airtight container. Let it thaw in the refrigerator before heating in the microwave or on the stovetop.

Ingredients

Tofu Marinade

• 1 (16 ounce) block firm tofu , or extra firm tofu, pressed for about 30 minutes
• 3 tablespoons coconut milk
• 1 teaspoon red curry paste
• salt and pepper
• 2 teaspoons cornstarch
• 1 tablespoon coconut oil

Thai Red Curry

• 2 tablespoons coconut oil
• 2 tablespoons red curry paste
• 1 small red onion , chopped
• 4 cloves garlic , minced
• 1 head broccoli , chopped
• 1 medium red bell pepper , cut into strips/spears
• 1 medium green bell pepper , cut into strips/spears
• 3 carrots , cut into strips/spears
• 3/4 teaspoon sea salt , to taste
• 1/2 teaspoon ground black pepper
• 1 tablespoon coconut sugar , or raw sugar
• 1 tablespoon light soy sauce , or liquid aminos or tamari
• 1 can (383g) coconut milk , full fat or lite
• juice of a lime
• 1 bunch Thai basil , washed or chopped, (optional)
• 1/2 tablespoon sambal oelek , or Sriracha, (optional, for heat)

Instructions

Tofu Marinade

• Cut the pressed tofu into cubes, or tear into cube size pieces for extra texture.
• Mix the coconut milk with the red curry paste to blend it out. Mix in the salt, pepper and cornstarch into the mix (everything except the oil) until it’s all thoroughly mixed together. Add the tofu cubes into the bowl and toss to combine with the mix, until all pieces are coated. Set aside or cover and marinate for at least 15 minutes.
• In a pan over medium-high heat, heat the tablespoon of coconut oil. Once hot, add in the tofu cubes and brown and crisp until all sides are completely browned and crisped up. Remove the tofu and set aside.

Thai Red Curry

• In the same pan over medium heat, add 1 more tablespoon of the coconut oil.
• Add in the curry paste to fry it, stirring into the coconut oil, for about 1 minute. Add in the chopped onion and cook until onion is slightly translucent about 8 minutes.
• Add in the garlic, stir together, then the second tablespoon of coconut oil, then add the broccoli, red bell pepper, green bell pepper and carrots.
• Add the sea salt, black pepper, coconut sugar, and liquid aminos on top and stir everything together. Reduce heat to medium and cook down, stirring, until carrots are tender-crisp, about 10-15 minutes.
• Add in the coconut milk and stir. Add in the crispy tofu, then let it simmer for about 5 minutes. Squeeze the lime over, stir, and then remove from heat.
• Add in the thai basil on top (optional!), and stir in the sambal oelek (or Sriracha) if using. Serve with rice, naan bread and a lime wedge. Enjoy!!

Notes

NOTES

This fragrant Thai Red Curry is packed with flavour and is so much better than takeout! I like to use an abundance of veggies and tender tofu to make a fragrant curry base. Add your favorite grain and dinner is served!

Takeout Thai food is good, but when you can make it at home, it’s even better!

Case in point? This vegan Thai red curry. Once you’ve cut the veggies and prepared the tofu, you’re mere minutes away from a flavourful homemade curry. And since you’re making it yourself, you can customize it to your own tastes and preferences.

My favorite thing about this Thai red curry with tofu is that it’s one of those glorious recipes that tastes even better after a few days in the fridge as the flavours mingle. This makes it perfect for meal prep! Make a big pot of rice or quinoa and enjoy homemade lunches all week long.

Why You’ll Love This Thai Red Curry Recipe

• Packed with flavour: From the rich coconut milk to the zesty lime and aromatic Thai red curry paste , every bite is a burst of deliciousness.
• Easy to make: With just a bit of chopping and stirring, you’ll have this curry on the table in under 30 minutes.
• Customizable: Adjust the spice level, swap the tofu for chickpeas, or toss in your favourite veggies.
• Ideal for meal prep: This curry tastes even better the next day as the flavours meld together, making leftovers perfect for work-week lunch or an easy dinner night.

Notes on Ingredients

Here’s a quick look at what you’ll need to make this recipe. Please note that this is important information. Scroll down to the recipe card at the end of this post for a full list of printable ingredients and instructions.

For the Tofu Marinade:

• Firm or extra-firm tofu – Press the tofu for at least 30 minutes. Want it even better? Freeze your tofu a day before, thaw it, press it, then marinate it. Learn more: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu
• Coconut milk
• Red curry paste – I use Thai Kitchen’s Red Curry Paste (affiliate link).
• Salt and pepper
• Cornstarch
• Coconut oil

For the Red Curry:

• Coconut oil
• Red curry paste
• Garlic
• Veggies – Red onion, broccoli, red bell pepper, green bell pepper, and carrots.
• Garlic
• Seasonings – Sea salt and ground black pepper
• Coconut sugar or raw sugar
• Light soy sauce – Or liquid aminos , or tamari.
• Coconut milk – You can use full-fat coconut milk or lite.
• Lime juice
• Thai basil – If you can’t find Thai basil, regular basil works, too, or you can use cilantro.
• Sambal oelek or sriracha – These are optional.

What Is Red Curry Paste?

Red curry paste is a fairly mild Thai curry paste made with red chilies, coriander roots and leaves, lemongrass, garlic, shallots, and galangal. Unfortunately, many versions are also made with shrimp paste, which makes them not vegan! When you’re shopping for red curry paste, make sure you read the labels if you can’t find the Thai Kitchen brand, which is vegan.

How to Make Vegan Thai Red Curry With Tofu

I forgot to mention something important about this Thai red curry recipe: your house will smell absolutely incredible while it simmers on your stovetop! Here’s how to make it.

Make the Tofu

• Prepare the tofu. After pressing, cut the tofu into cubes, or tear it into cube size pieces for extra texture.
• Mix the marinade. Combine all of the ingredients except for the oil in a large bowl. Add the tofu cubes and toss to coat. Cover and marinate for at least 15 minutes.
• Cook the tofu. Heat the oil in a pan over medium-high heat. Once hot, add the tofu cubes and cook until all sides are browned and crispy. Remove the tofu from the pan and transfer it to a plate.

Assemble and Cook the Dish

• Cook the aromatics. Return the pan to medium-high heat, and add the coconut oil. Stir in the curry paste and cook for about a minute, or until fragrant. Add the onion and cook until it’s slightly translucent, about 8 minutes, then stir in the garlic.
• Sauté the vegetables. Add another tablespoon of coconut oil to the pan, followed by the broccoli, red bell pepper, green bell pepper and carrots. Stir to coat, then stir in the sea salt, black pepper, coconut sugar, and liquid aminos. Reduce heat to medium and cook until the carrots are tender-crisp, about 10-15 minutes. Finish. Pour in the coconut milk and stir, then add the tofu. Simmer for about 5 minutes, then finish with a squeeze of lime juice and remove from heat.
• Serve. Top with Thai basil and sambal oelek or sriracha and serve with rice, another grain, cauliflower rice , or naan and a lime wedge.

Tips for Success

• Use the salad bar. If your grocery store has a salad bar, you can buy all of the veggies cleaned and cut to save on prep time!
• Choose full-fat coconut milk: For a creamy, luxurious curry, always go for full-fat coconut milk instead of the light version. Shake the can well before opening to combine the cream and liquid.
• Make it your own. You can use any combination of veggies you want—just use roughly 3 ½ cups of veggies, which is what I used.
• Season to taste. Different brands of red curry paste have different flavours, so you may want to add more paste, or add extra sugar, soy sauce, etc.

How to Store and Reheat Extras

• Store in the fridge: You can store Thai red curry with tofu in an airtight container in the refrigerator for 3 to 4 days. Reheat it in a saucepan on the stovetop or in the microwave.
• Can I freeze leftovers? Yes, you can freeze Thai curry for up to 3 months in an airtight container. Let it thaw in the refrigerator before heating in the microwave or on the stovetop.

Ingredients

Tofu Marinade

• 1 (16 ounce) block firm tofu , or extra firm tofu, pressed for about 30 minutes
• 3 tablespoons coconut milk
• 1 teaspoon red curry paste
• salt and pepper
• 2 teaspoons cornstarch
• 1 tablespoon coconut oil

Thai Red Curry

• 2 tablespoons coconut oil
• 2 tablespoons red curry paste
• 1 small red onion , chopped
• 4 cloves garlic , minced
• 1 head broccoli , chopped
• 1 medium red bell pepper , cut into strips/spears
• 1 medium green bell pepper , cut into strips/spears
• 3 carrots , cut into strips/spears
• 3/4 teaspoon sea salt , to taste
• 1/2 teaspoon ground black pepper
• 1 tablespoon coconut sugar , or raw sugar
• 1 tablespoon light soy sauce , or liquid aminos or tamari
• 1 can (383g) coconut milk , full fat or lite
• juice of a lime
• 1 bunch Thai basil , washed or chopped, (optional)
• 1/2 tablespoon sambal oelek , or Sriracha, (optional, for heat)

Instructions

Tofu Marinade

• Cut the pressed tofu into cubes, or tear into cube size pieces for extra texture.
• Mix the coconut milk with the red curry paste to blend it out. Mix in the salt, pepper and cornstarch into the mix (everything except the oil) until it’s all thoroughly mixed together. Add the tofu cubes into the bowl and toss to combine with the mix, until all pieces are coated. Set aside or cover and marinate for at least 15 minutes.
• In a pan over medium-high heat, heat the tablespoon of coconut oil. Once hot, add in the tofu cubes and brown and crisp until all sides are completely browned and crisped up. Remove the tofu and set aside.

Thai Red Curry

• In the same pan over medium heat, add 1 more tablespoon of the coconut oil.
• Add in the curry paste to fry it, stirring into the coconut oil, for about 1 minute. Add in the chopped onion and cook until onion is slightly translucent about 8 minutes.
• Add in the garlic, stir together, then the second tablespoon of coconut oil, then add the broccoli, red bell pepper, green bell pepper and carrots.
• Add the sea salt, black pepper, coconut sugar, and liquid aminos on top and stir everything together. Reduce heat to medium and cook down, stirring, until carrots are tender-crisp, about 10-15 minutes.
• Add in the coconut milk and stir. Add in the crispy tofu, then let it simmer for about 5 minutes. Squeeze the lime over, stir, and then remove from heat.
• Add in the thai basil on top (optional!), and stir in the sambal oelek (or Sriracha) if using. Serve with rice, naan bread and a lime wedge. Enjoy!!

Notes

NOTES

This fragrant Thai Red Curry is packed with flavour and is so much better than takeout! I like to use an abundance of veggies and tender tofu to make a fragrant curry base. Add your favorite grain and dinner is served!

Takeout Thai food is good, but when you can make it at home, it’s even better!

Case in point? This vegan Thai red curry. Once you’ve cut the veggies and prepared the tofu, you’re mere minutes away from a flavourful homemade curry. And since you’re making it yourself, you can customize it to your own tastes and preferences.

My favorite thing about this Thai red curry with tofu is that it’s one of those glorious recipes that tastes even better after a few days in the fridge as the flavours mingle. This makes it perfect for meal prep! Make a big pot of rice or quinoa and enjoy homemade lunches all week long.

Why You’ll Love This Thai Red Curry Recipe

• Packed with flavour: From the rich coconut milk to the zesty lime and aromatic Thai red curry paste , every bite is a burst of deliciousness.
• Easy to make: With just a bit of chopping and stirring, you’ll have this curry on the table in under 30 minutes.
• Customizable: Adjust the spice level, swap the tofu for chickpeas, or toss in your favourite veggies.
• Ideal for meal prep: This curry tastes even better the next day as the flavours meld together, making leftovers perfect for work-week lunch or an easy dinner night.

Notes on Ingredients

Here’s a quick look at what you’ll need to make this recipe. Please note that this is important information. Scroll down to the recipe card at the end of this post for a full list of printable ingredients and instructions.

For the Tofu Marinade:

• Firm or extra-firm tofu – Press the tofu for at least 30 minutes. Want it even better? Freeze your tofu a day before, thaw it, press it, then marinate it. Learn more: How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu
• Coconut milk
• Red curry paste – I use Thai Kitchen’s Red Curry Paste (affiliate link).
• Salt and pepper
• Cornstarch
• Coconut oil

For the Red Curry:

• Coconut oil
• Red curry paste
• Garlic
• Veggies – Red onion, broccoli, red bell pepper, green bell pepper, and carrots.
• Garlic
• Seasonings – Sea salt and ground black pepper
• Coconut sugar or raw sugar
• Light soy sauce – Or liquid aminos , or tamari.
• Coconut milk – You can use full-fat coconut milk or lite.
• Lime juice
• Thai basil – If you can’t find Thai basil, regular basil works, too, or you can use cilantro.
• Sambal oelek or sriracha – These are optional.

What Is Red Curry Paste?

Red curry paste is a fairly mild Thai curry paste made with red chilies, coriander roots and leaves, lemongrass, garlic, shallots, and galangal. Unfortunately, many versions are also made with shrimp paste, which makes them not vegan! When you’re shopping for red curry paste, make sure you read the labels if you can’t find the Thai Kitchen brand, which is vegan.

How to Make Vegan Thai Red Curry With Tofu

I forgot to mention something important about this Thai red curry recipe: your house will smell absolutely incredible while it simmers on your stovetop! Here’s how to make it.

Make the Tofu

• Prepare the tofu. After pressing, cut the tofu into cubes, or tear it into cube size pieces for extra texture.
• Mix the marinade. Combine all of the ingredients except for the oil in a large bowl. Add the tofu cubes and toss to coat. Cover and marinate for at least 15 minutes.
• Cook the tofu. Heat the oil in a pan over medium-high heat. Once hot, add the tofu cubes and cook until all sides are browned and crispy. Remove the tofu from the pan and transfer it to a plate.

Assemble and Cook the Dish

• Cook the aromatics. Return the pan to medium-high heat, and add the coconut oil. Stir in the curry paste and cook for about a minute, or until fragrant. Add the onion and cook until it’s slightly translucent, about 8 minutes, then stir in the garlic.
• Sauté the vegetables. Add another tablespoon of coconut oil to the pan, followed by the broccoli, red bell pepper, green bell pepper and carrots. Stir to coat, then stir in the sea salt, black pepper, coconut sugar, and liquid aminos. Reduce heat to medium and cook until the carrots are tender-crisp, about 10-15 minutes. Finish. Pour in the coconut milk and stir, then add the tofu. Simmer for about 5 minutes, then finish with a squeeze of lime juice and remove from heat.
• Serve. Top with Thai basil and sambal oelek or sriracha and serve with rice, another grain, cauliflower rice , or naan and a lime wedge.

Tips for Success

• Use the salad bar. If your grocery store has a salad bar, you can buy all of the veggies cleaned and cut to save on prep time!
• Choose full-fat coconut milk: For a creamy, luxurious curry, always go for full-fat coconut milk instead of the light version. Shake the can well before opening to combine the cream and liquid.
• Make it your own. You can use any combination of veggies you want—just use roughly 3 ½ cups of veggies, which is what I used.
• Season to taste. Different brands of red curry paste have different flavours, so you may want to add more paste, or add extra sugar, soy sauce, etc.

How to Store and Reheat Extras

• Store in the fridge: You can store Thai red curry with tofu in an airtight container in the refrigerator for 3 to 4 days. Reheat it in a saucepan on the stovetop or in the microwave.
• Can I freeze leftovers? Yes, you can freeze Thai curry for up to 3 months in an airtight container. Let it thaw in the refrigerator before heating in the microwave or on the stovetop.

Ingredients

Tofu Marinade

• 1 (16 ounce) block firm tofu , or extra firm tofu, pressed for about 30 minutes
• 3 tablespoons coconut milk
• 1 teaspoon red curry paste
• salt and pepper
• 2 teaspoons cornstarch
• 1 tablespoon coconut oil

Thai Red Curry

• 2 tablespoons coconut oil
• 2 tablespoons red curry paste
• 1 small red onion , chopped
• 4 cloves garlic , minced
• 1 head broccoli , chopped
• 1 medium red bell pepper , cut into strips/spears
• 1 medium green bell pepper , cut into strips/spears
• 3 carrots , cut into strips/spears
• 3/4 teaspoon sea salt , to taste
• 1/2 teaspoon ground black pepper
• 1 tablespoon coconut sugar , or raw sugar
• 1 tablespoon light soy sauce , or liquid aminos or tamari
• 1 can (383g) coconut milk , full fat or lite
• juice of a lime
• 1 bunch Thai basil , washed or chopped, (optional)
• 1/2 tablespoon sambal oelek , or Sriracha, (optional, for heat)

Instructions

Tofu Marinade

• Cut the pressed tofu into cubes, or tear into cube size pieces for extra texture.
• Mix the coconut milk with the red curry paste to blend it out. Mix in the salt, pepper and cornstarch into the mix (everything except the oil) until it’s all thoroughly mixed together. Add the tofu cubes into the bowl and toss to combine with the mix, until all pieces are coated. Set aside or cover and marinate for at least 15 minutes.
• In a pan over medium-high heat, heat the tablespoon of coconut oil. Once hot, add in the tofu cubes and brown and crisp until all sides are completely browned and crisped up. Remove the tofu and set aside.

Thai Red Curry

• In the same pan over medium heat, add 1 more tablespoon of the coconut oil.
• Add in the curry paste to fry it, stirring into the coconut oil, for about 1 minute. Add in the chopped onion and cook until onion is slightly translucent about 8 minutes.
• Add in the garlic, stir together, then the second tablespoon of coconut oil, then add the broccoli, red bell pepper, green bell pepper and carrots.
• Add the sea salt, black pepper, coconut sugar, and liquid aminos on top and stir everything together. Reduce heat to medium and cook down, stirring, until carrots are tender-crisp, about 10-15 minutes.
• Add in the coconut milk and stir. Add in the crispy tofu, then let it simmer for about 5 minutes. Squeeze the lime over, stir, and then remove from heat.
• Add in the thai basil on top (optional!), and stir in the sambal oelek (or Sriracha) if using. Serve with rice, naan bread and a lime wedge. Enjoy!!

Notes

NOTES

Thai Red Curry with Tofu

Ingredients

Tofu Marinade

• 1 (16 ounce) block firm tofu or extra firm tofu, pressed for about 30 minutes
• 3 tablespoons coconut milk
• 1 teaspoon red curry paste
• salt and pepper
• 2 teaspoons cornstarch
• 1 tablespoon coconut oil

Thai Red Curry

• 2 tablespoons coconut oil
• 2 tablespoons red curry paste
• 1 small red onion chopped
• 4 cloves garlic minced
• 1 head broccoli chopped
• 1 medium red bell pepper cut into strips/spears
• 1 medium green bell pepper cut into strips/spears
• 3 carrots cut into strips/spears
• 3/4 teaspoon sea salt to taste
• 1/2 teaspoon ground black pepper
• 1 tablespoon coconut sugar or raw sugar
• 1 tablespoon light soy sauce or liquid aminos or tamari
• 1 can (383g) coconut milk full fat or lite
• juice of a lime
• 1 bunch Thai basil washed or chopped, (optional)
• 1/2 tablespoon sambal oelek or Sriracha, (optional, for heat)

Instructions

Tofu Marinade

• Cut the pressed tofu into cubes, or tear into cube size pieces for extra texture.
• Mix the coconut milk with the red curry paste to blend it out. Mix in the salt, pepper and cornstarch into the mix (everything except the oil) until it’s all thoroughly mixed together. Add the tofu cubes into the bowl and toss to combine with the mix, until all pieces are coated. Set aside or cover and marinate for at least 15 minutes.
• In a pan over medium-high heat, heat the tablespoon of coconut oil. Once hot, add in the tofu cubes and brown and crisp until all sides are completely browned and crisped up. Remove the tofu and set aside.

Thai Red Curry

• In the same pan over medium heat, add 1 more tablespoon of the coconut oil.
• Add in the curry paste to fry it, stirring into the coconut oil, for about 1 minute. Add in the chopped onion and cook until onion is slightly translucent about 8 minutes.
• Add in the garlic, stir together, then the second tablespoon of coconut oil, then add the broccoli, red bell pepper, green bell pepper and carrots.
• Add the sea salt, black pepper, coconut sugar, and liquid aminos on top and stir everything together. Reduce heat to medium and cook down, stirring, until carrots are tender-crisp, about 10-15 minutes.
• Add in the coconut milk and stir. Add in the crispy tofu, then let it simmer for about 5 minutes. Squeeze the lime over, stir, and then remove from heat.
• Add in the thai basil on top (optional!), and stir in the sambal oelek (or Sriracha) if using. Serve with rice, naan bread and a lime wedge. Enjoy!!

Video

Notes

NOTES

Nutrition

Thai Red Curry with Tofu https://jessicainthekitchen.com/vegan-thai-red-curry-with-tofu/ February 23, 2020

I’ll show you how to make the best vegan Alfredo sauce in your blender with easy ingredients! It comes out ultra-rich, creamy, and cheesy. There are SO many ways to use Alfredo sauce that go beyond pasta, and I’m sharing those, too!

What Is Vegan Alfredo Sauce?

This is my dairy-free, vegan-friendly version of classic Italian-style Alfredo sauce. Traditional Alfredo is a simple white sauce made from butter, heavy cream, and parmesan cheese (very much NOT vegan, unfortunately). Since fettuccine Alfredo was one of my favourite things to order in restaurants before going vegan, I’ve worked hard to perfect my homemade recipe. This vegan Alfredo sauce tastes like the real thing, made with a handful of wholesome ingredients in the blender.

Why You’ll Love This Alfredo Sauce Recipe

• Quick to make. With minimal prep, you simply combine the ingredients in your blender, heat the sauce afterward, and enjoy!
• Freezer-friendly. Unlike traditional Alfredo sauces, which contain dairy, this vegan sauce is freezer-friendly! Make a big batch and save the leftovers for more pasta dinners down the road.
• Use it for more than just pasta. I realised a long time ago that there are loads of ways to use creamy vegan Alfredo sauce that go beyond pasta dishes. It’s become a staple in my house, and I’m sure you’ll have it on repeat, too.

Notes on Ingredients

Let’s dive into what you’ll need to make this easy vegan Alfredo sauce. You’ll find the full, printable ingredients list in the recipe card below the post (keep scrolling!), along with detailed instructions.

• Red Onion – Or another sweet, mild onion, like shallot or Vidalia. I like to chop and sauté the onion in butter or olive oil to bring out the flavor.
• Cashews – When soaked or boiled (see below), fatty cashews become very easy to blend into cashew cream , the dairy-free substitute for heavy cream in this vegan Alfredo sauce. You don’t taste the nuttiness once the other ingredients are added, but the richness makes the sauce nice and creamy.
• Roasted Garlic – Roasted garlic adds depth of flavor and makes the sauce ultra-rich and buttery. Roasting is an extra step, but it’s worth it (I usually do it while the cashews are soaking). You can even roast garlic in the air fryer !
• Almond Milk – Or any unsweetened dairy-free milk that you prefer.
• Nutritional Yeast – If you’re new to vegan cooking, nutritional yeast is an inactive yeast with a savory, “cheesy” flavor, used in recipes like vegan cheese sauce .
• Vegan Parmesan – I like to up the cheesiness with vegan parmesan cheese , to mimic the flavors of classic Alfredo recipes. It takes minutes to make with raw cashews, nutritional yeast, garlic powder, and onion powder, or you can use store-bought.
• Lime Juice – Or lemon juice, to brighten up the flavors a little.

How to Soak Cashews

If you plan ahead, you can soak the cashews for this recipe overnight. To make this Alfredo sauce the same day, I recommend boiling. Combine the cashews with just enough water to cover them and boil for 5 minutes, then drain and rinse them. Let the cashews cool, and proceed.

How to Make Vegan Alfredo Sauce

The best part about this recipe is that you make it in the blender. It’s mess-free and QUICK! Follow the steps below and scroll to the recipe card for the printable instructions.

• Sauté the onion. First, cook the onions in a skillet with olive oil or butter until translucent.
• Combine the ingredients. Next, add the onions to the blender along with the soaked and rinsed cashews and the remaining ingredients. Blend until you have a smooth sauce. In a high-powered blender, this takes only a minute, but if not, just keep blending until it’s creamy.
• Finish and serve. Taste the sauce for seasoning, and then your vegan Alfredo sauce is ready to use! Heat it to use right away, or you can store the sauce airtight for later. See below for serving ideas and storage tips.

5 Ways to Use It

This vegan Alfredo sauce is super versatile, whether you whip it up for an easy weeknight dinner or a special occasion. These are just 5 of the MANY ways you can turn it into a meal:

1. Pasta. Of course, the #1 spot goes to Alfredo pasta! I use this sauce in my vegan garlic Alfredo pasta , and it’s totally mouthwatering. You’ll also find it in this vegan pumpkin Alfredo and one-pot Alfredo penne pasta .
2. As a dip. Alfredo sauce makes the best cheesy dip for veggies, crostini, you name it. Or, even better, try dunking vegan buffalo meatballs !
3. Pizza topping. Use this sauce as a white pizza base. Spread it over homemade pizza dough or an almond flour pizza crust and add some tasty toppings, like buffalo cauliflower . You can also drizzle it over any of your favorite vegan pizza recipes.
4. As a topping for vegetables. Drizzle Alfredo sauce over roasted vegetables , baked potatoes , roasted asparagus , or broccoli.
5. In a casserole. Layer your vegan Alfredo sauce into lasagna , or use it as the sauce in a broccoli cheese casserole .

Recipe Tips

• Use quality ingredients. Be sure to use the best and freshest ingredients you can get your hands on, always. This includes getting the best quality cashews you can. It makes a difference!
• Use unsweetened milk. Be sure to use unsweetened almond milk (or whichever dairy-free milk you choose). If it’s sweetened, it’ll definitely throw off the flavor of the sauce.
• Use starchy pasta water. You’ll notice the recipe card calls for pasta water. That’s because pasta water contains lots of starches that help to emulsify the sauce. So, if you’re making pasta, use it! Otherwise, filtered water is fine, but you may need to add more salt to taste.
• Thoroughly soak the cashews. Ensure you soak your cashews properly! If they’re not properly soaked, the sauce won’t be rich and creamy.
• Don’t skip the lime. Lime juice helps neutralise the cashew-y taste and really brings all the ingredients together.
• Blend completely. Take the time to properly blend the sauce, even if it takes more than a minute or two. Keep blending until it’s silky smooth.

How to Store

• Refrigerate. Store this vegan Alfredo sauce in an airtight jar in your fridge for 4 days. Pro tip: To extend the sauce’s shelf life up to a week, cook it on the stove for about 5 minutes over medium heat before you store it. This way, it’s cooked instead of “raw”.
• Freeze. One of my favourite things about this vegan recipe is that it’s freezer-friendly! Freeze the vegan Alfredo sauce in a freezer-safe jar or container. When you’re ready to use it, just thaw it overnight in your fridge, then stir the sauce together.

More Vegan Pasta Sauces

• Pomodoro Sauce
• Arrabbiata Sauce
• Homemade Tomato Sauce
• Tartar Sauce
• Homemade Marinara Sauce

Ingredients

• 2 teaspoons vegan butter , or olive oil
• 1/2 red onion , chopped
• 1 cup raw cashews , soaked overnight, OR soaked in HOT water for 1 hour OR just easily boiled for 5 minutes*
• 1/4 cup pasta water , or filtered water
• 1 ½ cups unsweetened almond milk
• 4 cloves roasted garlic , **
• 2 tablespoons nutritional yeast
• ½ teaspoon sea salt , or more to taste
• 2 tablespoons vegan Parmesan cheese , + extra for topping
• 1 tablespoon lime juice

Instructions

• In a pan over medium-high heat, heat the vegan butter or olive oil. Add the onion, stir and let cook until translucent, about 5 minutes.
• Remove the onions from the pan and add it to a blender. Add the rinsed off soaked cashews (without the water), the pasta water, the almond milk, the roasted garlic, the nutritional yeast, the sea salt, the vegan parmesan cheese and the lime juice.
• Blend it all together until completely creamy. If you have a high powered blender this will happen quickly, about 1 minute, if not, just keep blending until completely smooth and creamy. Taste and add more salt or vegan parmesan cheese if necessary. Serve it with your desired dish or store in an airtight jar until you’re ready to use it!

Notes

• *You can easily boil your cashews with just enough water covering them for 5 minutes. Drain, let cool, and proceed! This way you can make the recipe the same day.
• ** YES, roasted garlic takes about 40 minutes, but you’ll need to wait for your cashews to soak for an hour at least anyway (or, if you’re doing the 5-minute method for boiling your cashews, it’s still worth it to roast your garlic for the best flavour)! Cut a bit of the top off of a whole head of garlic, put it in foil, drizzle olive oil on it, wrap the foil around it, and cook it at 450 degrees F for 45 minutes in your oven until the cloves are soft and velvety! Allow it to cool, then push the cloves out.
• You can reheat this! Just reheat it in a stovetop over medium-high heat with a bit more almond milk to thin it out again until hot.
• Prep time doesn’t include soaking the cashews overnight.