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.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

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.

Step 3

Cut the pressed tofu into 1-inch cubes.

Step 4

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.

Step 5

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.

Step 6

Pour in the coconut milk and vegetable broth, stirring to combine with the curry paste. Bring the mixture to a gentle simmer.

Step 7

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.

Step 8

Stir in the soy sauce, maple syrup, lime juice, and salt. Taste and adjust seasoning as needed.

Step 9

Return the tofu to the skillet and fold it into the curry. Simmer for an additional 2 minutes until heated through.

Step 10

Garnish the curry with fresh basil leaves.

Step 11

Optional: Serve the red curry over steamed rice for a complete meal.

Nutrition Facts

Serving size	2002.9 grams (2002.9g)

Amount per serving	% Daily Value*
Calories	1508

Total Fat 59.00g	76%
Saturated Fat 12.30g	62%
Polyunsaturated Fat 0.90g
Cholesterol 0mg	0%
Sodium 5262mg	229%
Total Carbohydrate 194.10g	71%
Dietary Fiber 16.80g	60%
Total Sugars 46.80g
Protein 64.90g	130%

Vitamin D 0IU	0%
Calcium 1529mg	118%
Iron 12mg	64%
Potassium 2308mg	49%

*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.

Source of Calories

Fat: 33.9%

Protein: 16.6%

Carbs: 49.5%