Quick & Delicious: Easy Vegan Red Curry with Tofu and Vegetables

Craving a flavorful and satisfying meal but short on time? Look no further! This Easy Vegan Red Curry with Tofu and Vegetables is the perfect solution. It’s packed with vibrant flavors, healthy ingredients, and comes together in under 30 minutes. This recipe is not only incredibly delicious but also incredibly versatile, allowing you to customize it with your favorite vegetables and spice levels. Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, this recipe is a guaranteed crowd-pleaser.

Why You’ll Love This Vegan Red Curry

• Quick and Easy: From prep to plate, this curry is ready in less than 30 minutes, making it perfect for busy weeknights.
• Flavorful and Aromatic: The combination of red curry paste, coconut milk, and fresh vegetables creates a truly irresistible dish.
• Versatile and Customizable: Easily adapt the recipe to your liking by swapping out vegetables, adjusting the spice level, or adding different protein sources.
• Healthy and Nutritious: Packed with protein from tofu and vitamins and minerals from a variety of vegetables, this curry is a wholesome and balanced meal.
• Vegan and Gluten-Free: Suitable for a wide range of dietary needs and preferences.

Ingredients You’ll Need

Here’s a breakdown of the key ingredients for this delicious vegan red curry:

• Tofu: Extra-firm or firm tofu is recommended. Pressing the tofu removes excess water, allowing it to absorb more flavor and achieve a better texture when pan-fried or baked.
• Red Curry Paste: This is the foundation of the curry flavor. Choose a vegan-friendly brand, as some may contain fish sauce. The amount of curry paste determines the spiciness of the dish, so adjust according to your preference.
• Coconut Milk: Full-fat coconut milk is ideal for a rich and creamy curry. Light coconut milk can be used for a lower-fat option, but the flavor and texture will be slightly different.
• Vegetables: This recipe is highly adaptable, so feel free to use your favorite vegetables. Some great options include bell peppers, broccoli, carrots, snap peas, mushrooms, spinach, bamboo shoots, and water chestnuts.
• Aromatics: Garlic, ginger, and onion are essential for building a flavorful base.
• Soy Sauce (or Tamari): Adds umami and saltiness to the curry. Use tamari for a gluten-free option.
• Lime Juice: Brightens up the flavors and adds a touch of acidity.
• Sugar (Optional): A small amount of sugar can help balance the flavors and enhance the sweetness of the coconut milk. Use coconut sugar, brown sugar, or maple syrup for a vegan option.
• Oil: Use a neutral-flavored oil, such as coconut oil, canola oil, or vegetable oil, for sautéing the vegetables and tofu.
• Fresh Basil (Optional): Adds a fresh and aromatic touch as a garnish. Thai basil is particularly delicious.
• Cooked Rice or Noodles: Serve the curry over your favorite cooked rice (jasmine, brown, or basmati) or noodles (rice noodles, udon noodles).

Detailed Recipe: Easy Vegan Red Curry with Tofu and Vegetables

Follow these step-by-step instructions to create a restaurant-quality vegan red curry at home:

Step 1: Prepare the Tofu

1. Press the Tofu: Wrap the tofu in several layers of paper towels and place a heavy object on top (such as a cast iron skillet or books) for at least 30 minutes to remove excess water. This will help the tofu become firmer and absorb more flavor.
2. Cut the Tofu: Once pressed, cut the tofu into bite-sized cubes.
3. Marinate the Tofu (Optional): For extra flavor, marinate the tofu in a mixture of soy sauce, ginger, and garlic for 15-30 minutes.
4. Pan-Fry or Bake the Tofu:
   • Pan-Fry: Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook until golden brown and crispy on all sides, about 8-10 minutes. Remove from the skillet and set aside.
   • Bake: Preheat oven to 400°F (200°C). Toss the tofu cubes with a tablespoon of oil and spread them in a single layer on a baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.

Step 2: Prepare the Vegetables

1. Chop the Vegetables: Chop the vegetables into bite-sized pieces. Prepare all the vegetables before you start cooking, as the stir-fry process moves quickly.
2. Mince the Aromatics: Mince the garlic and ginger. Chop the onion.

Step 3: Cook the Curry

1. Sauté the Aromatics: Heat a tablespoon of oil in the same skillet or wok over medium heat. Add the onion and cook until softened, about 3-5 minutes. Add the garlic and ginger and cook for another minute until fragrant. Be careful not to burn the garlic.
2. Add the Curry Paste: Add the red curry paste to the skillet and cook for 1-2 minutes, stirring constantly, until fragrant. This step helps to release the flavors of the curry paste.
3. Add the Coconut Milk: Pour in the coconut milk and stir to combine with the curry paste. Bring to a simmer.
4. Add the Vegetables: Add the harder vegetables, such as carrots and broccoli, to the skillet first. Cook for 5-7 minutes, or until slightly tender. Add the softer vegetables, such as bell peppers, snap peas, and mushrooms, and cook for another 3-5 minutes, or until all the vegetables are tender-crisp.
5. Add the Tofu: Gently stir in the cooked tofu.
6. Season the Curry: Stir in the soy sauce (or tamari), lime juice, and sugar (if using). Taste and adjust the seasonings as needed. You may want to add more soy sauce for saltiness, lime juice for acidity, or sugar for sweetness.
7. Simmer the Curry: Let the curry simmer for a few more minutes to allow the flavors to meld together.

Step 4: Serve and Enjoy

1. Serve: Serve the vegan red curry hot over cooked rice or noodles.
2. Garnish (Optional): Garnish with fresh basil leaves and a sprinkle of red pepper flakes for extra flavor and visual appeal.
3. Enjoy: Dig in and savor the delicious flavors of your homemade vegan red curry!

Recipe Variations and Tips

Here are some variations and tips to help you customize this recipe to your liking:

• Spice Level: Adjust the amount of red curry paste to control the spiciness of the dish. Start with a smaller amount and add more to taste. You can also add a pinch of red pepper flakes for extra heat.
• Vegetable Substitutions: Feel free to swap out the vegetables for your favorites. Some other great options include eggplant, zucchini, butternut squash, and sweet potatoes.
• Protein Options: If you’re not a fan of tofu, you can substitute it with other plant-based protein sources, such as tempeh, seitan, or chickpeas.
• Add-Ins: Consider adding other ingredients to enhance the flavor and texture of the curry, such as bamboo shoots, water chestnuts, pineapple chunks, or roasted peanuts.
• Creaminess: For an even creamier curry, you can add a splash of coconut cream or a tablespoon of peanut butter.
• Make Ahead: This curry can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually deepen over time. Reheat gently on the stovetop or in the microwave before serving.
• Freezing: This curry can also be frozen for longer storage. Allow it to cool completely before transferring it to an airtight container or freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

This vegan red curry is delicious served with:

• Jasmine rice
• Brown rice
• Basmati rice
• Rice noodles
• Udon noodles
• Quinoa

You can also serve it with a side of:

• Spring rolls
• Salad
• Edamame

Vegan Red Curry Recipe

Ingredients:

• 1 block (14 ounces) extra-firm or firm tofu, pressed and cubed
• 2 tablespoons oil, divided
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, minced
• 2-4 tablespoons vegan red curry paste (adjust to your spice preference)
• 1 can (13.5 ounces) full-fat coconut milk
• 1 cup broccoli florets
• 1 red bell pepper, chopped
• 1 carrot, sliced
• 1/2 cup snap peas
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon lime juice
• 1 teaspoon sugar (optional)
• Fresh basil leaves, for garnish (optional)
• Cooked rice or noodles, for serving

Instructions:

1. Prepare the Tofu: Press the tofu to remove excess water. Cut into cubes and set aside.
2. Cook the Tofu: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the tofu and cook until golden brown and crispy on all sides, about 8-10 minutes. Remove from the skillet and set aside.
3. Sauté the Aromatics: Heat the remaining 1 tablespoon of oil in the same skillet over medium heat. Add the onion and cook until softened, about 3-5 minutes. Add the garlic and ginger and cook for another minute until fragrant.
4. Add Curry Paste: Add the red curry paste to the skillet and cook for 1-2 minutes, stirring constantly.
5. Add Coconut Milk: Pour in the coconut milk and stir to combine. Bring to a simmer.
6. Add Vegetables: Add the broccoli, bell pepper, and carrot to the skillet. Cook for 5-7 minutes, or until slightly tender. Add the snap peas and cook for another 3-5 minutes, or until all the vegetables are tender-crisp.
7. Add Tofu: Gently stir in the cooked tofu.
8. Season: Stir in the soy sauce (or tamari), lime juice, and sugar (if using). Taste and adjust seasonings as needed.
9. Simmer: Let the curry simmer for a few more minutes to allow the flavors to meld together.
10. Serve: Serve hot over cooked rice or noodles. Garnish with fresh basil leaves, if desired.

Nutrition Information (Approximate)

The nutrition information will vary depending on the specific ingredients and serving size used. However, a general estimate per serving (assuming 4 servings) is:

• Calories: 350-450
• Fat: 20-30g
• Protein: 15-20g
• Carbohydrates: 25-35g
• Fiber: 5-7g

This vegan red curry is a delicious, healthy, and satisfying meal that’s perfect for any occasion. Enjoy!

Enjoy your Vegan Red Curry!

We hope you enjoyed this easy vegan red curry recipe! Let us know in the comments below what variations you tried and how much you loved it. Don’t forget to share this recipe with your friends and family!

If you like this recipe, you might also enjoy:

• Vegan Pad Thai
• Vegan Butter Chicken
• Vegan Green Curry