Vegan Thai Coconut Tofu Curry
This vegan Thai coconut tofu curry recipe is an easy red curry with oil-free crispy tofu, creamy coconut and tomato curry sauce, and your choice of Thai red curry paste or our new favorite, aromatic Thai curry powder, for a quick and flavorful vegan dinner.
Servings: 4
Calories: 238kcal
Ingredients
- 1 pound tofu firm or extra firm
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 medium yellow onion chopped
- 1 medium bell pepper any color, chopped
- 3 cloves garlic minced or pressed
- 1- inch fresh ginger grated (1 tablespoon)
- 1 tablespoon Thai curry powder or 2 tablespoons Thai red curry paste
- ½ teaspoon salt
- 1 large tomato 1 cup chopped
- 2 tablespoons tomato paste
- 14 ounces light coconut milk 1 can (see notes for substitution)
- 2 cups spinach chopped
- 1 medium lime zest and juice
- ½ cup cilantro optional
Instructions
- Prepare the tofu. Warp the tofu block in a paper towel and squeeze the excess water. If it has a lot, press it between two surfaces, weighing down the top. You can also use a commercial tofu press.
- Cut and season tofu cubes. Cut the tofu into cubes that are ½ - ¾ of an inch. Add the lemon or lime juice and soy sauce to a shallow dish and toss the cubes. Before baking or air frying, toss the tofu cubes with 1 tablespoon of cornstarch until it is absorbed.
- To bake the tofu. Preheat the oven to 425 F (220 C). Add the tofu pieces, separated into a single layer, on a baking tray lined with parchment paper or a silicone baking mat. Bake the tofu for 15 minutes, then toss the cubes and bake for another 5-10 minutes until it is brown and crispy.
- Air Fry. Preheat the air fryer to 325 F (190 C). Add the tofu cubes, separated, in a single layer. Air fry for 10-12 minutes, shaking it after 5 minutes. You may need to adjust the time depending on the size of the tofu cubes.
- Make the curry sauce. Heat a pot over medium heat. Then add the onions and peppers. Sauté the ingredients for 2-3 minutes until they soften. Then the garlic, ginger, and 1 tablespoon of curry powder. Mix and then add the tomatoes and tomato paste. Stir well.
- Add coconut milk and tofu. Stir in the coconut milk and baked tofu. Let the sauce simmer for about 5 minutes.
- Finish the curry. Fold in the chopped spinach, lime juice, and zest. Cook for another minute to wilt the spinach.
- Serve over rice and garnish with chopped cilantro and lime wedges if desired.
Video
Notes
- Use 1 ½ cups of plant milk with a few drops of coconut extract as a substitute for coconut milk.
- You can replace the fresh tomatoes with 1 cup of canned tomatoes. If you add the entire can, the curry will have a more pronounced tomato flavor and be slightly thinner.
- If you pan-fry the tofu, be sure to heat the pan first and stir the tofu constantly. Use a non-stick pan for the best results. We don't recommend this as the tofu often sticks without oil (and we don't use added oil).
- Crispy tofu will reheat in the curry, so you can make it ahead, if desired.
Nutrition
Calories: 238kcal | Carbohydrates: 20g | Protein: 13g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 709mg | Potassium: 456mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2998IU | Vitamin C: 60mg | Calcium: 192mg | Iron: 3mg