This vegan red curry tofu is a quick, easy, and super flavorful dish that won't have you missing meat! Puffs of fried tofu are the perfect vehicle for a sauce made with Thai red curry paste and coconut milk.

Vegan Red Curry Tofu

vegetable oil

onion ((thinly sliced))

tomato ((chopped))

Thai red curry paste

coconut milk

water or vegetable stock

fried tofu triangles

snap peas

½ of a red bell pepper ((thinly sliced))

Salt ((to taste))

Heat 2 tablespoons of oil in a wok or skillet over medium high heat. Add the onions and chopped tomatoes, and fry for 2-3 minutes. Add the red curry paste and fry for another minute.

Add the coconut milk and water (or stock), and bring to a boil. Add the tofu, turn the heat down to medium low, cover, and simmer for 10 minutes. Stir in the snap peas and bell peppers and simmer for another 3-4 minutes. Season with salt to taste.

vegan red curry tofu

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 6

Author : Sarah

Ingredients

Instructions

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