Vegan Thai Curry with Tofu and Vegetables
This post may contain affiliate links. Please read our disclosure policy.
Here’s a recipe for creamy, comforting, and versatile vegan Thai curry. A mix of colorful fresh vegetables and tofu is simmered in a rich coconut red curry broth. Serve it with rice or quinoa for an easy meal that’s ready in just 35 minutes!
Thai red curry is my go-to comfort food year-round. It’s warm, satisfying, and full of bold flavor, yet surprisingly easy to make. This version is completely vegan and vegetarian-friendly, so it works for just about everyone.
I love how flexible this recipe is—in the photos, I’ve used a mix of Asian eggplant, red bell pepper, mushrooms, celery, carrot, and cherry tomatoes, but you can use seasonal vegetables or whatever happens to be in your fridge. The curry is light yet filling, with a rich, cozy flavor that somehow feels even better than take-out.
I usually serve it over quinoa or jasmine rice for a quick, complete meal. When I make it for dinner, the leftovers reheat beautifully and make an excellent packable lunch the next day.
Vegan Thai curry variations to try
Our favorite thing about this vegan Thai curry is how versatile it is. It’s a great fridge clean-out meal and perfect for using up leftover bits of herbs and veggies from farmer’s market hauls. Use what’s in season, or what you have on hand. You really can’t go wrong!
- Swap the veggies for other quick-cooking veggies like zucchini, snow peas, snap peas, broccoli, spinach, bok choy, or green beans
- Add another protein like chickpeas or tempeh
- Try a different curry paste – yellow and green Thai curry pastes are both delicious
- Serve with a different grain like jasmine rice or short grain brown rice
- Add more flavor with fresh ingredients like kaffir lime leaves, fresh Thai basil, cilantro, or a squeeze of fresh lime juice right before serving.
Vegan Thai Curry with Tofu and Vegetables
Ingredients
- 2 tablespoons coconut oil
- 2 medium onions (quartered)
- 1 medium Asian eggplant (halved and sliced into half moons)
- 6 cloves garlic (minced)
- 2 cans coconut milk (can be light)
- 2 medium bell peppers (any colour, diced large)
- 1 cup sliced mushrooms
- 2 stalks celery (sliced)
- 1 medium carrot (cut in half then cut into half moons)
- 1 cup cherry tomatoes
- ¼ cup Thai curry paste (see notes)
- 3 tablespoons soy sauce
- 1-3 tablespoons sriracha (to taste)
- 1 package medium tofu (cut into cubes)
Instructions
- While the rice is cooking, add the oil to a large pot over medium-high heat then add the eggplant and onions. Don't be surprised when the eggplant soaks up all of the oil; this is normal. Cook for 5 minutes and then add the garlic and cook for 30 more seconds. Add the coconut milk, peppers, mushrooms, celery, carrot, and cherry tomatoes to the pot and stir.2 tablespoons coconut oil, 2 medium onions, 1 medium Asian eggplant, 6 cloves garlic, 2 cans coconut milk, 2 medium bell peppers, 1 cup sliced mushrooms, 2 stalks celery, 1 medium carrot, 1 cup cherry tomatoes
- Stir in the curry paste, soy sauce, and sriracha then bring the pot to a boil then reduce the heat and simmer, uncovered, for about 10 minutes.¼ cup Thai curry paste, 3 tablespoons soy sauce, 1-3 tablespoons sriracha
- Add the tofu and warm through for about 2 minutes.1 package medium tofu
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
