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    Home » Mains

    Feb 28, 2022 by Sabine Blankevoort

    Thai red curry with Tofu

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    Jump to Recipe Print Recipe

    This veggie-filled Thai Red Curry with crispy Tofu has an unexpected twist by using oat milk instead of coconut milk as the base of the delicious creamy sauce. Another amazing veganised recipe for our collection!

    Thai red curry with Tofu Feature image.

    If you’re anything like me curry is always something you’ll say YES to. And this recipe is will not disappoint! It is creamy, packed with flavour and takes less than 30 minutes to make. Packed with carrots and spinach, you’ll be getting a delicious dose of vegetables and the crispy tofu completes this dish and tops up your protein intake!

    If your love curry, try my Vegan Butter Chicken recipe or grab this amazing curry mix!

    Jump to:
    • 🥘 Ingredients
    • 🔪 Instructions
    • Substitutions
    • Serving Suggestions
    • Storage
    • Top tip
    • FAQs
    • Other Tofu Recipes
    • Comments
    • 📖 Recipe
    • 💬 Community

    This post contains affiliate links that I may earn a commission on (at no extra cost to you) should you make a purchase. This helps me keep my vegan kitchen producing content 🤩 Thank you for your support ❤️

    🥘 Ingredients

    Thai red curry ingredients flatlay.
    • Firm Tofu 
    • Red Onions
    • Carrot rinsed
    • Thai Red Curry Paste
    • Oat Milk
    • Vegetable Stock
    • Tapioca flour
    • Spinach 
    • Fresh Chillies 
    • Fresh Coriander 
    • Roasted Cashew Nuts 
    • Brown Basmati Rice

    See the recipe card for quantities.

    🔪 Instructions

    Prepare the crispy tofu!

    Place a pan on medium-high heat with a drizzle of oil.
    Pat your tofu dry, when the oil is hot, fry the tofu for 2-3 minutes on each side until crispy and golden all over.

    Remove from the pan on completion.

    Cooking crispy tofu how to steps.

    Start the red curry sauce!

    Place a pot over medium-high heat. Add a drizzle of oil. 
    When hot, fry the sliced onion and carrots until softened, shifting regularly. 

    Add the curry paste and fry for 30-60 seconds until fragrant, shifting constantly.

    Thai red curry with Tofu how to steps.


    Pour in the oat milk and gradually mix in the stock and tapioca flour until incorporated into the liquid. Bring to a simmer and cook for 6-7 minutes until slightly reduced, stirring occasionally.

    Once the sauce has reduced, add in the shredded spinach and cook until wilted.
    Remove the curry from heat and add ¾ of the tofu.

    Thai red curry with spinach how to steps.

    Dish up!

    Spoon some fragrant Thai red curry with vegetables over a bed of fluffy rice. Top with the remaining crispy tofu and sprinkle over the sliced chilli to taste. Garnish with the chopped coriander and the chopped, toasted cashews.

    Red curry with tofu and spinach in a black bowl.

    Substitutions

    If you don’t have or like any of the ingredients, you can easily change them around to what you have close at hand! 

    • Spinach - instead of spinach, you can use baby spinach, kale, cabbage, swiss chard, or rocket.
    • Cashew nuts - use seeds instead of cashews to make this allergy-free.
    • Oat milk - any plant-based milk can be used instead of oat milk.

    Serving Suggestions

    I have served this easy Thai red curry with tofu and spinach over rice. But you could serve it over any grain or bread of your choice.

    Storage

    Store any leftovers of your vegan Thai red curry in an airtight container for up to 3 days. I like to mix my leftover rice and curry so that the flavours soak into the rice.

    Top tip

    Fry the tofu in batches if necessary to avoid overcrowding the pan, or you could end up with mushy tofu! For the tastiest results, fry all sides of the tofu cubes - it'll be worth the extra time!

    FAQs

    What can I use instead of coconut milk in Thai curry?

    Oat Milk! Just follow this recipe 🙂 Or any other plant-based milk.

    How can I thicken my Thai curry?

    This recipe should thicken up as it contains Tapioca flour, but if you want it thicker you could add more Tapioca flour or cornflower.

    Other Tofu Recipes

    If you love tofu but are looking for something a little different, check out my Tofu Scramble recipe or Vegan Caesar Salad!

    Comments

    If you made my Thai red curry with tofu and vegetables leave a comment and rating below! Also, join me on Instagram @Veganise.Life and post photos with the hashtag #veganiselife!

    📖 Recipe

    Thai red curry with Tofu flatlay image in a black bowl on wooden cutting board.

    Thai red curry with Tofu

    Sabine Blankevoort
    This veggie-filled Thai Red Curry with crispy Tofu has an unexpected twist by using oat milk instead of coconut milk as the base of the delicious creamy sauce. Another amazing veganised recipe for our collection!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Curry, Main Course, Thai, Vegan
    Cuisine Thai
    Servings 4 Servings
    Calories 143 kcal

    Equipment

    • 1 Pot and lid set
    • 1 Pan
    • 1 Chopping Board

    Ingredients
      

    • 330 Grams Tofu drained & cut into 2cm thick cubes
    • 2 Red Onions peeled & finely sliced
    • 360 Grams Carrot rinsed, trimmed & cut into thin half-moons
    • 3 Tablespoons Thai Red Curry Paste
    • 600 ml Oat Milk
    • 1 Tablespoon Vegetable Stock
    • 1 Tablespoon Tapioca Flour
    • 150 Grams Spinach rinsed & roughly shredded
    • 2 Fresh Chillies deseeded & thinly sliced
    • 8 Grams Fresh Coriander rinsed & roughly chopped
    • 30 Grams Roasted Cashew Nuts roughly chopped
    • Rice for serving

    Instructions
     

    Base layer!

    • Cook your rice according to packet instructions.

    Prepare the tofu!

    • Place a pan on medium-high heat with a drizzle of oil.
    • Pat your tofu dry, when the oil is hot, fry the tofu for 2-3 minutes on each side until crispy and golden all over.
      Remove from the pan on completion.

    Start the curry sauce!

    • Place a pot over medium-high heat. Add a drizzle of oil.
    • When hot, fry the sliced onion and carrots until softened, shifting regularly.
    • Add the curry paste and fry for 30-60 seconds until fragrant, shifting constantly.
    • Pour in the oat milk and gradually mix in the stock and tapioca flour until incorporated into the liquid. Bring to a simmer and cook for 6-7 minutes until slightly reduced, stirring occasionally.
    • Once the sauce has reduced, add in the shredded spinach and cook until wilted.
    • Remove the curry from heat and add ¾ of the tofu.

    Dish up your easy Thai red curry recipe!

    • Spoon some fragrant Thai red curry over a bed of rice. Top with the remaining crispy tofu and sprinkle over the sliced chili to taste. Garnish with the chopped coriander and the chopped, roasted cashews.
      Enjoy!

    Notes

    Fry the tofu in batches if necessary to avoid overcrowding the pan, or you could end up with mushy tofu! For the tastiest results, fry all sides of the tofu cubes - it'll be worth the extra time!
    Keyword curry, Gluten-free, Tofu, Vegan Curry

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