Name: Vegan Tofu Red Curry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Thai
Ingredients: 14 ounces extra-firm tofu (pressed and cut into ¾-inch cubes); 2 teaspoons olive oil (plus more as needed); 1/2 teaspoon garlic powder; 1/4 teaspoon onion powder; Salt (to taste); 1 medium onion (diced); 3 cloves garlic (minced); 1 tablespoon fresh ginger (grated); 3 tablespoons vegan Thai red curry paste; 1/2 teaspoon turmeric; 1 1/3 cups unsweetened coconut milk; 1 15-ounce can diced tomatoes (drained); Juice of 1 lime; 2 teaspoons tamari; 1 1/2 teaspoons maple syrup; 2 1/2 cups baby spinach (lightly packed); Freshly ground black pepper (to taste); Fresh cilantro leaves (chopped for garnish)

Ingredients

14 ounces extra-firm tofu, pressed and cut into ¾-inch cubes

2 teaspoons olive oil, plus more as needed

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

Salt, to taste

1 medium onion, diced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

3 tablespoons vegan Thai red curry paste

1/2 teaspoon turmeric

1 1/3 cups unsweetened coconut milk

1 15-ounce can diced tomatoes, drained

Juice of 1 lime

2 teaspoons tamari

1 1/2 teaspoons maple syrup

2 1/2 cups baby spinach, lightly packed

Freshly ground black pepper, to taste

Fresh cilantro leaves, chopped (for garnish)

Instructions

Step 1: Preheat your oven to 425°F. In a bowl, toss the tofu cubes with 2 teaspoons olive oil, garlic powder, onion powder, and salt. Spread the tofu evenly on a nonstick baking sheet and bake for 15 minutes, turning halfway through, until golden and crispy.

Step 2: While the tofu bakes, heat a drizzle of olive oil in a large saucepan over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté until the onion becomes soft and translucent, about 4 minutes.

Step 3: Stir in the Thai red curry paste and turmeric. Cook for 1 minute to release the spices’ aroma.

Step 4: Pour in the coconut milk, diced tomatoes, lime juice, tamari, and maple syrup. Bring the mixture to a simmer and cook over medium-low heat for 10 minutes to develop the flavors.

Step 5: Gently fold the baked tofu and baby spinach into the curry sauce. Cook for an additional 2 minutes until the spinach wilts. Season with freshly ground black pepper to taste.

Step 6: Taste and adjust seasonings or sweetness if needed. Serve the tofu curry over cooked rice and garnish with chopped fresh cilantro.

Tips & Variations

Press the tofu well to remove excess moisture for crispier results in the oven.

If you prefer a milder curry, reduce the amount of red curry paste or use a mild curry powder instead.

Swap baby spinach with kale or Swiss chard for a different texture and flavor.

Add chopped bell peppers or snap peas during the simmer step for extra crunch and color.

For a nutty twist, sprinkle toasted peanuts or cashews on top before serving.

FAQs

Can I use soft tofu instead of extra-firm tofu?

Extra-firm tofu is best for this recipe because it holds its shape and crisps up well. Soft tofu will likely break apart and not provide the desired texture.

Is this curry gluten-free?

Yes, this recipe is gluten-free as long as you use tamari or a gluten-free soy sauce alternative. Always check the labels on your curry paste and other packaged ingredients to ensure they are gluten-free.