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Vegan Tofu Red Curry

Tofu Red Curry with Vegetables

This healthy tofu red curry is flavorful, saucy and easy to make! Full of tons of fresh vegetables and crispy tofu, this is the ultimate vegan curry!
Course Entree
Cuisine Asian
Keyword 30 minute curry, curry noodles, noodle bowls, red curry
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 694kcal


for the curry sauce:

for the add-ins:

  • 1 cup chopped sweet potatoes
  • 2 cups broccoli florets (+ stems, optional)
  • 1 cup sliced carrots
  • 1 cup sliced red pepper
  • 8 oz canned bamboo shoots

to serve:


  • Prepare the tofu: Preheat the oven to 425ºF and spray a pan with cooking spray. Cut into cubes and add to the pan. Spray with another layer of cooking spray, sprinkle with salt & pepper and bake for 30 minutes, flipping halfway through.
  • Prepare the curry: While the tofu is cooking, heat the oil in a large skillet and add the shallot, garlic, and ginger. Saute for 2 minutes until the garlic is fragrant. Add the red curry paste, coconut milk, and tamari, and bring to a boil. Add the veggies (minus scallions), stir them into the broth and turn down the curry to a simmer. Simmer until the potatoes are tender, about 15 minutes.
  • When the tofu is done, add it into the pot and cook another few minutes.
  • To serve: separate the rice between four bowls. Scoop curry on top of the rice. Garnish with sliced scallions, fresh herbs, and sesame seeds if desired.



Calories: 694kcal | Carbohydrates: 75g | Protein: 18g | Fat: 36g | Saturated Fat: 30g | Sodium: 626mg | Potassium: 985mg | Fiber: 6g | Sugar: 9g | Vitamin A: 13872IU | Vitamin C: 96mg | Calcium: 140mg | Iron: 7mg