Vegan red Thai curry with tofu

Vegan red Thai curry with tofu: creamy coconut milk, smoked tofu, pepper and courgette in a spicy curry sauce – quick to cook and pleasantly satisfying.

At a glance

• Serves 3
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 380 kcal per serving
• Protein: 14 g
• Fat: 30 g
• Carbs: 12 g

Ingredients

• 200 g smoked tofu
• 400 ml coconut milk
• 2 tbsp curry paste (vegan, without added sugar)
• 1 courgette
• 1 tbsp coconut oil
• 1 pepper

Method

You’ll need: frying pan · wok · chopping board · knife · wooden spoon

1. Cut the smoked tofu into small cubes. Wash and prepare the pepper and courgette, then cut them into strips.
2. Heat the coconut oil in a large frying pan or wok. Fry the smoked tofu on all sides until it takes on colour.
3. Add the red curry paste to the tofu and fry briefly, stirring, so the flavours develop.
4. Add the pepper and courgette, fry briefly, then pour in the coconut milk. Stir everything well.
5. Simmer the curry gently over a medium heat until the veg is tender-crisp and the sauce is slightly thickened.
6. Serve hot in bowls.

Good to know

A curry like this is on the table quickly but still tastes like real cooking. Creamy, spicy and just the thing when you want to keep it simple.

Swaps

Smoked tofu → plain tofu (milder flavour, similar protein content); courgette → broccoli (more fibre and vitamin C); pepper → pak choi (provides folate and a different texture); coconut oil → olive oil

Allergens

Contains soya. Depending on the curry paste, it may contain mustard or traces of shellfish, so check the label – and many red curry pastes contain shrimp paste, so pick a vegan one. For children, better cook with a mild paste; during pregnancy it's generally no concern with fresh ingredients that are properly heated.

Dairy-free recipes