Tofu Thai Red Curry-Vegan

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 211.2
  • Total Fat: 13.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 447.5 mg
  • Total Carbs: 21.5 g
  • Dietary Fiber: 6.0 g
  • Protein: 17.1 g

View full nutritional breakdown of Tofu Thai Red Curry-Vegan calories by ingredient
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Number of Servings: 4


    16 ounces of firm tofu cubed
    2 Tbs soy sauce
    1 Tbs grated peeled ginger
    1/2 Tbs vegetable oil
    3 garlic cloves grated or pressed
    1/4 cut shallots or onions minced
    1 Tbs Thai red curry paste (more to taste if you like)
    1 14 ounce can of light coconut milk
    1 cup of water
    2 kefir lime leaves (optional)
    1 cup of 1/4 inch thick diagonally sliced carrots
    3 cups of cauliflower florets
    1 cup cut green beans
    1 red, yellow or orange bell pepper cut in strips
    1/2 cup of Thai basil chopped (can substitute regular basil)
    1 Tbs lime juice


Add the soy sauce, 1 tsp of the ginger and tofu into a bowl, set aside to marinade for at least 10-15 minutes. Then drain the tofu and reserve the extra marinade

Heat a non stick pan over medium high heat, you can give it a couple sprays of cooking spray if you want. Add the tofu and cook for about 5 minutes

Add the oil to a soup pot over medium-high heat. Add the garlic, remaining ginger, curry paste, and shallots. Cook for about a minute making sure the garlic doesn't burn

Stir in the coconut milk, water, and lime leaves. Turn the heat up to high and bring to a boil.

Stir in the carrots and cauliflower and reduce the heat to a simmer.

Cook for about 5 minutes.

Add the green beans and simmer for another 2 minutes.

Add the bell peppers, basil, tofu, and reserved marinade.

Simmer for 2-3 minutes

Add the lime juice, salt and more curry paste if needed.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user SARA72121.

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