Delicious Vegan Thai Red Curry with Tofu (Gluten-free)

Okay, confession time: I could eat Thai red curry with tofu every single day and never get bored.

It’s comfort food with a little spice, a little sweetness, and a whole lot of creamy, coconutty goodness.

We’re talking crunchy tofu, just-tender-enough vegetables, and a sauce so heavenly you’ll want to drink it right out of the bowl. (No judgment from me.)

If you’re in the mood for a fast plant-based meal that’s absurdly delicious, but still works with a healthy lifestyle, THIS IS IT.

It’s vegan, gluten-free, dairy-free, low-carb, and high in protein—basically, it’s got all the credentials.

It’s also under 30 minutes, so this is one of my fast vegan easy dinners.

Because let’s be real, sometimes there just isn’t an ounce of energy left over to prepare some sort of complicated recipe.

Now, let’s make some magic happen in the kitchen!

What You’ll Need

Nothing fancy here, just a handful of Thai cuisine staples that come together to create a rich, dreamy, flavor-packed sauce.

Tofu & Crispy Coating

• 1 block (14 oz) extra-firm tofu, pressed and cut into cubes
• 1 tbsp avocado oil or any neutral oil
• 1 tbsp cornstarch (or arrowroot starch if you’re feeling fancy)

Curry Sauce & Veggies

• 1 tbsp oil (coconut oil makes it extra dreamy)
• 3 tbsp Thai red curry paste (check labels for vegan and gluten-free versions)
• 1 can (14 oz) full-fat coconut milk (because we’re here for that creamy goodness)
• 1/2 cup vegetable broth or water
• 1 tbsp soy sauce (or tamari for a gluten-free swap)
• 1 tsp coconut sugar or maple syrup (just a touch of sweetness to balance the spice)
• 1 red bell pepper, thinly sliced
• Juice of 1 lime (freshness is key!)
• Thai basil or cilantro for garnish (because a little green makes everything prettier)

Want to go full-on feast mode? Pair this recipe with an array of homemade vegan side dishes—it’s a match made in foodie heaven.

Why This Red Curry Tofu is a Must-Try

1. It’s basically restaurant-level good. But without the price tag or the wait time.
2. Ridiculously easy. Even if you’re running on empty, you can pull this together in no time.
3. High in protein. Because tofu is an underrated superhero in the plant-based world.
4. Perfect for meal prep. In fact, it tastes even better the next day.
5. Totally customizable. Keep it low-carb with cauliflower rice or throw it over noodles for a cozier vibe.

How to Make Thai Red Curry with Tofu

1. Get That Tofu Nice & Crispy

Pressing the tofu is a non-negotiable if you want that golden, crispy exterior—trust me on this one. Toss it in cornstarch for extra crunch, then pan-fry it until beautifully golden on all sides. Resist the urge to eat it all before the sauce is ready.

2. Sauté the Curry Paste

This is where the flavor magic happens! Add a little oil to the pan, then sauté the Thai red curry paste for about a minute. That tiny step unlocks all those deep, aromatic flavors—your kitchen is about to smell incredible.

3. Create That Creamy Sauce

Pour in the coconut milk, broth, soy sauce, and coconut sugar. Let it simmer so all those flavors can meld together into one glorious, velvety sauce.

4. Toss in the Tofu

Stir in that crispy tofu and a generous squeeze of lime juice. Feel free to add your choice of veggies, such as bell pepper, zucchini, and snap peas—because crunchy veggies = the best texture.

5. Serve & Swoon

Spoon it over fluffy jasmine rice, cauliflower rice for a low-carb twist, or even noodles. Garnish with fresh Thai basil or cilantro, grab a spoon, and enjoy every last bite.

Oh, and If you’re a fan of vegan curry dishes, you absolutely need to try this easy chickpea curry.

Storage Tips & Meal Prep Ideas

• Fridge: Keeps beautifully for up to 4 days in an airtight container.
• Freezer: Yes, you can freeze it! Just let it thaw before reheating.
• Reheating: Add a splash of coconut milk or broth if the sauce thickens too much.

Nutritional Information (Per Serving)

• Calories: ~350
• Protein: ~14g
• Carbs: ~15g
• Fat: ~29g

For more whole food nutritious recipes check out these 50 clean eating recipes!

FAQ

Can I make this spicier?

YES! Add extra curry paste or toss in some red chili flakes. Bring on the heat!

What if I don’t have coconut milk?

Cashew cream or oat milk can work in a pinch! But coconut milk is the OG here.

Is this actually low-carb?

It sure is! Just serve it over cauliflower rice instead of regular rice.

What’s the best tofu for this?

Extra-firm tofu is the way to go. Anything softer will just fall apart in the sauce.

For more quick vegan meals, try this sweet potato and black bean tacos

Tips & Variations

• Swap the tofu for chickpeas if you’re in the mood for a change or simply want to add a different texture to your dish. Chickpeas bring a lovely creaminess and a slightly nutty flavor.

• Enhance it with a spoonful of peanut butter in the sauce. It not only brings richness and creaminess to the curry but also a great, slightly nutty taste that complements the spices so well.

• Use whatever vegetables you have available. This red curry recipe is incredibly versatile—broccoli, mushrooms, and carrots all work beautifully and add a variety of textures and flavors to the dish.

A Cozy, Flavor-Packed Tofu Dish You’ll Make Again & Again

If you’re not already drooling, I don’t know what to tell you. This Thai red curry tofu is plant-based comfort food at its best—creamy, a little spicy, totally satisfying, and ridiculously easy to make.

Seriously, one bite and you’ll wonder why you don’t make this every week. Whether you’re a tofu skeptic or a full-blown fanatic, this dish will have you coming back for more.

So go ahead—make it, devour it, and tell me all about it! And if you’re craving more sustainable eating inspiration, check out these 30+ vegan dinner ideas for more ridiculously delicious meals.

Yield: 4 Servings

Thai Red Curry with Tofu

Print

Enjoy the vibrant flavors of Thai red curry with tofu, a perfect blend of spicy, savory, and sweet.

This plant-based vegan dish is loaded with fresh veggies and tofu, simmered in a rich coconut curry sauce, making it a healthy and delicious meal for any occasion.

Prep Time 20 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 5 minutes

Ingredients

• 1 block (14 oz) extra-firm tofu, pressed and cut into cubes
• 1 tbsp avocado oil or any neutral oil
• 1 tbsp cornstarch
• 1 tbsp oil
• 3 tbsp Thai red curry paste
• 1 can (14 oz) full-fat coconut milk
• 1/2 cup vegetable broth or water
• 1 tbsp soy sauce
• 1 tsp coconut sugar or maple syrup
• 1 red bell pepper, thinly sliced
• Juice of 1 lime
• Thai basil or cilantro for garnish

Instructions

Get That Tofu Nice & Crispy

1. Pressing the tofu is a non-negotiable if you want that golden, crispy exterior—trust me on this one.
2. Toss it in cornstarch for extra crunch, then pan-fry it until beautifully golden on all sides. Resist the urge to eat it all before the sauce is ready.

Sauté the Curry Paste

1. This is where the flavor magic happens! Add a little oil to the pan, then sauté the Thai red curry paste for about a minute.
2. That tiny step unlocks all those deep, aromatic flavors—your kitchen is about to smell incredible.

Create That Creamy Sauce

1. Pour in the coconut milk, broth, soy sauce, and coconut sugar.
2. Let it simmer so all those flavors can meld together into one glorious, velvety sauce.

Toss in the Tofu

1. Stir in that crispy tofu and a generous squeeze of lime juice.

Serve & Swoon

1. Spoon it over fluffy jasmine rice, cauliflower rice for a low-carb twist, or even noodles.
2. Garnish with fresh Thai basil or cilantro, grab a spoon, and enjoy every last bite.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 351Total Fat: 29gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 582mgCarbohydrates: 15gFiber: 2gSugar: 7gProtein: 14g

This data was provided and calculated by Nutritionix