I do have a weak spot for the Thai cuisine. I’ve actually been to Thailand before, and it was quite easy to get around as a vegan. One of the reasons for that is because of tofu dishes like this. This Thai red curry is an absolute favorite of mine. It’s easy to make, full of flavor, and has a bunch of protein because of the added tofu. I hope you enjoy it just as much as I normally do!
Vegan Thai Red Curry With Tofu
Ingredients
- 7 oz tofu pressed and cut into cubes
- 1 tbsp vegetable oil
- 1/2 red bell pepper sliced
- 1/2 yellow bell pepper sliced
- 1 small zucchini sliced
- 1 small carrot julienned
- 2 tbsp Thai red curry paste
- 1 can (400ml) coconut milk
- 1/2 tbsp soy sauce or tamari
- 1 tsp brown sugar (optional, for added sweetness)
- 1/2 tbsp lime juice
- 1 handful Thai basil leaves (can substitute with regular basil if unavailable)
- salt to taste
- 7 oz cooked jasmine rice
Instructions
- Heat the oil in a large pan or wok over medium heat. Add the tofu cubes and fry until all sides are golden brown. Remove the tofu from the pan and set aside.
- In the same pan, add a bit more oil if needed, and sauté the red and yellow bell peppers, zucchini, and carrot until they start to soften, about 3-4 minutes.
- Stir in the Thai red curry paste and cook for about 1 minute until fragrant.
- Pour in the coconut milk and bring the mixture to a gentle simmer.
- Add the soy sauce (or tamari) and brown sugar (if using). Stir well to combine all the ingredients.
- Return the tofu to the pan and let it simmer for about 5-7 minutes, or until the vegetables are tender but still have a bit of crunch.
- Turn off the heat, and then stir in the lime juice and Thai basil leaves. Taste and adjust salt if necessary.
- Serve the curry over cooked jasmine rice and enjoy your meal.
Nutrition
Calories: 600kcal
