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