Dinner / Thai-inspired
Tofu Vegetable Red Curry
Tofu, green beans and peppers simmer in a coconut red curry, finished with basil and lime. Choose vegan curry paste for a fully plant-based meal.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 35 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Allergen notes
- Wheat is commonly present in soy sauce; check the actual product labels, including any gluten-free replacements.
- Contains soy.
Check product labels and any substitutions; packaged ingredients can introduce additional allergens.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat oil in a saucepan and fry vegan curry paste for 1 minute.
Add coconut milk and 150 ml water and bring to a gentle simmer.
Add tofu, green beans and pepper and cook for 8 minutes. Add zucchini and cook for another 5 minutes.
Stir in soy sauce, sugar, lime juice and basil; simmer for 1 minute and serve.
0 of 4 steps complete
A little kitchen know-how
- Choose curry paste without shrimp paste or fish sauce.
Make it yours & keep it well
Replace green beans with broccoli florets, adding them with the zucchini.
Storage: Refrigerate for 3 days and reheat to a gentle simmer.
A little more kitchen know-how
Cooking guides for this recipe
- Vegetarian Meat Alternatives: What to Use and How to Cook It
Choose an alternative for a curry and check the tofu, sauce and packaged ingredients.
Estimated nutrition per serving
430 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate for 3 days and reheat to a gentle simmer.
Can I adapt this plant-based recipe?
Replace green beans with broccoli florets, adding them with the zucchini.
Keep the good food coming.
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