Easy Vegan Red Thai Vegetable Curry with Tofu

Vegetarian red Thai curry with tofu and vegetables
Vegetarian red Thai curry with tofu and vegetables photo by Carl Tremblay / Getty Images
  • 22 mins
  • Prep: 10 mins,
  • Cook: 12 mins
  • Yield: about 3-4 servings

Make this easy Thai vegetable curry recipe using store-bought red curry paste for a quick and easy vegan dinner. The vegetables are merely a suggestion, as just about any vegetables will work just fine in a simple Thai vegetable curry. A quick recipe note - I strongly suggest using fresh lime juice in this recipe, for the absolute best flavor, to add something fresh-tasting. 

Serve paired with steamed white rice or another whole grain.

This easy Thai curry recipe is both vegetarian and vegan, and, if you need it to be gluten-free as well, simply swap out the soy sauce for a gluten-free option, such as tamari or Bragg's liquid aminos. 

See also: More vegetarian curries to try

What You'll Need

  • 1/2 block firm or extra firm tofu, pressed and chopped into 1 inch cubes
  • 1 14-ounce can coconut milk
  • 2 tbsp vegetarian Thai red curry paste
  • 1 tsp sugar
  • 2 tbsp soy sauce (or gluten-free tamari if you're eating gluten-free)
  • 1 tbsp lime juice
  • 3/4 cup green peas, fresh or frozen
  • 1-2 carrots, thinly sliced
  • 1 cup green beans, trimmed and chopped
  • 1/2 head broccoli, chopped
  • 2-3 small Thai chilies (or to taste), minced
  • 2 tbsp chopped fresh cilantro

How to Make It

Like most vegan tofu recipes, this one will taste best if you press the tofu first. This allows the tofu to absorb more of the flavorings and seasonings which you add to it. Not sure how to do that? See this easy step-by-step guide: How to press tofu. If you're in a hurry, you can skip this step.

Sautee tofu in a bit of oil and set aside (optional). If you're in a hurry or you prefer your tofu not to be sauteed in order to cut down on fat, you can also skip this step.


Whisk together the coconut milk, Thai red curry paste, sugar, soy sauce and lime juice over medium heat.

Add veggies, chilies and sauteed tofu. Simmer for at least 10-12 minutes until veggies are cooked through.

Garnish with chopped fresh cilantro just before serving.

You can eat this red Thai curry on it's own, or, pair it with some steamed white rice as would definitely be done in Thailand. Or, pair it with any other whole grain you'd like. I'd suggest quinoa or kaniwa for the extra protein boost, but if you're short on time, I'd just pair it with plain couscous (it's super fast) or instant rice.

See also: