Vegan Gluten-Free Red Curry Tofu with Vegetables

Vegetarian red curry with white rice in bowl

Alice Martini / Getty Images

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 3 servings
Nutrition Facts (per serving)
444 Calories
36g Fat
18g Carbs
20g Protein
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Nutrition Facts
Servings: 3
Amount per serving
Calories 444
% Daily Value*
Total Fat 36g 47%
Saturated Fat 26g 132%
Cholesterol 0mg 0%
Sodium 160mg 7%
Total Carbohydrate 18g 7%
Dietary Fiber 4g 16%
Total Sugars 6g
Protein 20g
Vitamin C 17mg 84%
Calcium 482mg 37%
Iron 8mg 47%
Potassium 715mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Thai-inspired recipe for a basic vegetarian (and vegan!) red curry sauce with vegetables will go best served over steamed white rice, though you could always eat it plain as a curry soup dish. You could try a green curry paste instead of red in this recipe if you'd like. You should probably omit the fresh cilantro, in that case. 

Though the recipe calls for tofu, carrots, peas, and baby corn, you can use just about any vegetable you have on hand, and adjust the cooking time accordingly if needed. A note about store-bought red curry pastes: be sure to read the ingredients to make sure it is vegetarian (a few brands will contain some sort of fish). Try using Thai Kitchen brand red curry paste, which is easy to find, vegetarian, vegan, and gluten-free. 

This Thai red curry recipe is also gluten-free.


  • 3 tablespoons fresh basil, coarsely chopped

  • 1 tablespoon red curry paste (make sure it's vegetarian)

  • 1 (14​-ounce can) coconut milk

  • 1 carrot, sliced thin

  • 1/2 cup green peas

  • 1/2 cup baby corn, chopped

  • 1 block tofufirm or extra firm, well pressed

  • 2 tablespoons fresh cilantro chopped, chopped

  • 1 teaspoon brown sugar

  • 1 lime, juiced

Steps to Make It

  1. Gather the ingredients.

  2. Like most vegan tofu recipes, this one will taste best if you press the tofu first. 

  3. After your tofu is well-pressed, chop it into about 3/4-inch (bite-sized) chunks. 

  4. In a medium-sized saucepan, combine the basil, vegetarian red curry paste, and coconut over medium-high heat, stirring well to mix curry paste.

  5. Add the remaining ingredients, including the sliced carrot, green peas, baby corn, and pressed and chopped tofu. Bring the mixture to a slow simmer.

  6. Cover the pot and allow your curry to cook for about 10-12 minutes or until the veggies are tender, but not overcooked.

  7. Serve your vegan Thai red curry over rice if desired. Or pair it with a whole grain, such as quinoa or kaniwa for the extra protein boost.

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