Red Curry with Tofu Vegetables
Experience the vibrant flavors of Southeast Asia with this Red Curry with Tofu Vegetables, a wholesome, plant-based dish that's as nourishing as it is delicious. Packed with crispy golden tofu, fresh vegetables like broccoli, red bell pepper, zucchini, and carrots, and simmered in a fragrant red curry paste and creamy coconut milk sauce, this recipe strikes the perfect balance of spice, sweetness, and tanginess. A touch of soy sauce, maple syrup, and lime juice elevates the flavor profile, while fresh basil leaves add a refreshing finish. Ready in just 35 minutes, this one-pan vegan curry is ideal for busy weeknights or meal prep. Serve it over steamed white or brown rice for a comforting, satisfying meal that’s perfect for the whole family.
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Recipe Information
Ingredients
- 14 ounces firm tofu
- 3 tablespoons red curry paste
- 14 ounces unsweetened coconut milk
- 1 cup vegetable broth
- 2 cups broccoli florets
- 1 medium red bell pepper
- 1 large carrot
- 1 medium zucchini
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 2 tablespoons lime juice
- 0.25 cup fresh basil leaves
- 2 tablespoons neutral cooking oil (such as avocado or canola)
- 0.25 teaspoon salt
- 2 cups white or brown rice (optional, for serving)
Instructions
Press the tofu: Wrap the tofu in a clean kitchen towel or paper towels and place a heavy object (like a skillet) on top for 15 minutes to remove excess water.
While the tofu is pressing, prepare the vegetables: Cut the broccoli into bite-sized florets, slice the red bell pepper and carrot into thin strips, and dice the zucchini.
Cut the pressed tofu into 1-inch cubes.
Heat 1 tablespoon of the cooking oil in a large skillet or wok over medium heat. Add the tofu cubes and cook for 6-8 minutes, turning occasionally, until golden and crisp on all sides. Remove tofu from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of oil. Add the red curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.
Pour in the coconut milk and vegetable broth, stirring to combine with the curry paste. Bring the mixture to a gentle simmer.
Add the broccoli, red bell pepper, carrot, and zucchini to the skillet. Simmer for 7-10 minutes, or until the vegetables are tender but still crisp.
Stir in the soy sauce, maple syrup, lime juice, and salt. Taste and adjust seasoning as needed.
Return the tofu to the skillet and fold it into the curry. Simmer for an additional 2 minutes until heated through.
Garnish the curry with fresh basil leaves.
Optional: Serve the red curry over steamed rice for a complete meal.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 883 mg | 38% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 9.3 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 751 mg | 58% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 735 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
