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Vegan Tofu Red Curry Recipe

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★★★★★

4.5 from 59 reviews

This flavorful vegan Tofu Curry combines crispy baked tofu with a rich, aromatic Thai red curry sauce made from coconut milk, fresh aromatics, and vibrant spices. Packed with baby spinach and finished with a touch of lime and fresh cilantro, it’s a wholesome, comforting dish perfect for a satisfying plant-based meal.

Ingredients

Scale

Tofu

  • 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)

Curry Sauce

  • 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

Finish

  • 2 1/2 cups baby spinach (lightly packed)
  • Freshly ground black pepper (to taste)
  • Fresh cilantro leaves (chopped for garnish)

Instructions

  1. Bake tofu: Preheat your oven to 425°F. In a bowl, toss the pressed and cubed tofu with 2 teaspoons olive oil, garlic powder, onion powder, and salt to taste. Spread the tofu evenly on a nonstick baking sheet and bake for 15 minutes, turning halfway through, until golden and crispy on all sides.
  2. Sauté aromatics: 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. Cook, stirring occasionally, until the onion becomes soft and translucent, about 4 minutes.
  3. Simmer sauce: Stir in the vegan Thai red curry paste and turmeric, cooking the spices for about 1 minute to release their aromas. Then add the unsweetened coconut milk, drained diced tomatoes, lime juice, tamari, and maple syrup. Bring the mixture to a gentle simmer and let it cook over medium-low heat for 10 minutes to develop the flavors.
  4. Fold spinach and tofu: Gently fold the baked tofu and baby spinach into the warm curry sauce. Cook for an additional 2 minutes until the spinach wilts. Season with freshly ground black pepper to taste.
  5. Serve: Taste and adjust seasoning or sweetness if desired. Serve the tofu curry hot over cooked rice, and garnish with chopped fresh cilantro leaves for a bright finish.

Notes

  • Press tofu well to remove excess moisture for crispier baking results.
  • You can substitute tamari with soy sauce if not avoiding gluten.
  • Adjust the amount of red curry paste depending on your spice preference.
  • Serve with steamed jasmine rice or brown rice for a complete meal.
  • Leftovers store well in the refrigerator for up to 3 days and taste even better the next day as flavors meld.

Keywords: tofu curry, vegan curry, Thai red curry, baked tofu recipe, plant-based dinner

Find it online: https://thefoodrecipe.com/vegan-tofu-red-curry-recipe/