Craft this spicy Thai-inspired dish in just 20 minutes for an easy, vibrant vegan meal.
This spring, I spent two months at an Indian temple, where I learned to cook all kinds of authentic dishes. It encouraged me to test out other South Asian and even Southeast Asian curries. One of the simplest and tastiest was this Thai-inspired tofu curry—a mildly spicy blend of aromatic red curry sauce, tender tofu, and baby spinach. Each bite leaves the taste buds tingling, and I had to resist the urge to get more even after having seconds!
Who knew that making classic curry could be so easy? In just five simple steps that take only 20 minutes, you’ll have a vibrant vegan dish that goes great with rice or noodles. Ever since learning how to make this, I’ve ditched takeout. The beauty of crafting it from scratch is that I get to decide how spicy it is and whether or not I add more vegetables. After making it a few times, I’ve discovered that sometimes I like to replace baby spinach with shredded cabbage. Regardless of how you choose to dress it up, this dish is rich with potential.
In my opinion, tofu curry is an effortless yet epic way to expand your loved ones’ palates. Introduce them to both Eastern cuisine and plant-based cooking, all in one! It’s rich, creamy, and a bit zesty. Who could say “no” to this?
Is Tofu Curry Healthy?
Tofu is a lean plant protein that’s also a good source of calcium and iron. Meanwhile, coconut milk brings in some healthy fats, and spinach provides fiber and potassium, plus plenty of folate. That said, this dish is quite high in saturated fat. If you don’t mind a slightly less thick curry, you can use low-fat coconut milk instead of regular. Otherwise, this tofu curry is a fairly nutritious and wholesome dish. Not only is it vegan, it’s also gluten-free.
How Versatile Is Tofu?
Also known as “bean curd,” tofu has a wide range of properties and ways it can be served. There are four main types of tofu: silken or soft, medium, firm, and extra-firm. Typically, soft tofu is reserved for creamy desserts as a thickener or egg replacer, but you can just as well incorporate it into a savory dish. The firmer the tofu is, the more it will hold its shape when cooked. That’s why firm and extra-firm tofu are often used in stir-fries and curries, because they make each bite all the more satiating. Regardless of the tofu type, this spongy plant protein has the potential to soak up all kinds of flavors, so wield it wisely in your own kitchen and have fun.
FAQs & Tips
How Do I Store Leftovers?
Once cooled to room temperature, leftover tofu curry can be stored in an airtight container. Then refrigerate it for 4-5 days. For longer storage, freeze it for up to 3 months, and then let it thaw overnight in the fridge. Warm it up in a pot on the stove over medium heat, stirring occasionally, until the curry is completely warm and serve with fresh rice.
Which Kind Of Tofu Is Best?
To craft tofu curry, it’s important to use firm or extra-firm tofu so the dish can maintain a consistent texture. We want every bite to be “just right” and satisfying, with enough “oomph” to chew.
Can I Make This With Green Curry Paste?
Absolutely! While the recipe calls for Thai red curry paste, you can also try green curry paste or even yellow curry paste. Each one has a different flavor profile, giving you even more room for experimentation.
Serving Suggestions
For a classic Thai lunch or dinner, garnish your tofu curry with freshly chopped cilantro and dish it out with Jasmine Rice or Coconut Rice. Personally, I enjoy pairing this curry with Thai Cucumber Salad and a side of Summer Rolls or Vegetarian Tom Yum Soup. As you can see, there are many possibilities, so make a whole Thai buffet if you’d like, and enjoy!
Ingredients
- 14 ounces extra-firm tofu pressed and cut into ¾-inch cubes
- 2 teaspoons olive oil plus more as needed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt to taste
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 3 tablespoons vegan Thai red curry paste
- 1/2 teaspoon turmeric
- 1 1/3 cups unsweetened coconut milk
- 1 15-ounce can diced tomatoes drained
- Juice of 1 lime
- 2 teaspoons tamari
- 1 1/2 teaspoons maple syrup
- 2 1/2 cups baby spinach lightly packed
- Freshly ground black pepper to taste
- Fresh cilantro leaves chopped (for garnish)
Instructions
- Preheat your oven to 425°F. In a bowl, toss the tofu with olive oil, garlic powder, onion powder, and salt. Spread the tofu on a nonstick baking sheet and bake for 15 minutes, turning halfway, until golden and crispy.
- While the tofu bakes, heat another drizzle of olive oil in a large saucepan over medium heat. Sauté the diced onion, minced garlic, and grated ginger until the onion is soft and translucent, about 4 minutes.
- Stir in the Thai red curry paste and turmeric. Let the spices cook for 1 minute, then add the coconut milk, diced tomatoes, lime juice, tamari, and maple syrup. Bring to a simmer and cook over medium-low heat for 10 minutes.
- Gently fold the baked tofu and baby spinach into the sauce. Cook for an additional 2 minutes until the spinach wilts. Season with freshly ground black pepper.
- Adjust seasonings and sweetness if needed. Plate your tofu curry over cooked rice, garnished with fresh cilantro.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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