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Square cropped image of a plate of vegan tofu red curry with creamy coconut peanut sauce filling most of the plate, along with some rice. Curry made from tofu, bok choy, red pepper and broccoli with peanut and cilantro garnish.

Vegan Red Curry (with Peanut Coconut Sauce and Tofu)

This vegan red curry recipe is packed with flavor from a creamy peanut coconut sauce. It’s loaded with veggies and tofu!
Course Main Course
Cuisine Thai-inspired, Vegan
Keyword Vegan red curry
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 Servings
Calories 548kcal



  • 350 grams extra firm tofu , pressed if needed
  • 3 tablespoon vegetable oil , divided (into ⅔ and ⅓)
  • 1 cup onion , diced (120 g)
  • 1 tablespoon ginger , grated or finely minced
  • 2 cup broccoli , cut into florets (140 g)
  • 2 cup bell pepper , diced (or zucchini) (250 g)
  • 4 cup bok choy , chopped (280 g)
  • 400 mililitres coconut milk (about 1.75 C)
  • ¼ cup peanut butter , natural
  • 4 teaspoon red curry paste
  • 3 tablespoon soy sauce *
  • 1 tablespoon lime juice
  • ¼ cup cilantro , chopped (10 g)


Step 1: Prep Vegetables

  • Dice the onion and finely mince or grate your ginger.
    1 cup onion, 1 tablespoon ginger
  • Chop the broccoli, bell peppers and bok choy into bite-sized pieces.
    2 cup broccoli, 2 cup bell pepper, 4 cup bok choy

Step 2: Pan Fry Tofu

  • If needed, press your tofu. Then, slice into ½ cm (¼ inch) thick pieces.
    350 grams extra firm tofu
  • Warm ⅔ of your olive oil in a large pan over medium-high heat.
    3 tablespoon vegetable oil
  • Add your sliced tofu to the pan and cook on one side for about 3 minutes, or until the tofu is golden-brown. Flip the tofu over (tongs work well) and cook for anther 2 minutes on the second side, or until golden brown.
  • If the tofu browns more quickly, or becomes a dark brown color, lower your heat.
  • Remove tofu from the pan and set aside. You may need to work in batches to pan fry all the tofu.
  • After the tofu cools slightly, cut into bite-sized pieces (I cut each slice into 6 pieces).

Step 3: Cook Curry and Serve

  • Warm the remaining ⅓ of your oil in your pan over medium heat.
    3 tablespoon vegetable oil
  • Add onion and ginger and cook 4-5 minutes, until the onions soften. This may take longer for larger pieces of onion.
    1 cup onion, 1 tablespoon ginger
  • Add the broccoli and bell peppers, then stir fry for an extra 3-4 minutes.
    2 cup broccoli, 2 cup bell pepper
  • Add the remaining ingredients excluding the cilantro. This includes pan fried tofu, bok choy, coconut milk, peanut butter, red curry paste, soy sauce and lime juice.
    350 grams extra firm tofu, 4 cup bok choy, 400 mililitres coconut milk, ¼ cup peanut butter, 4 teaspoon red curry paste, 3 tablespoon soy sauce, 1 tablespoon lime juice
  • Stir to combine. Make sure all the curry paste is well mixed into the sauce.
  • Cook the curry for about 10 minutes, until your vegetables are tender and the curry has simmered for about 5 minutes.
  • Remove the curry from heat and stir in chopped cilantro.
    ¼ cup cilantro
  • Serve with cooked rice or rice noodles. Garnish with extra lime, cilantro and/or peanuts.



*Can substitute for tamari for a gluten-free option.
Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.


Serving: 1Serving (¼ of recipe) | Calories: 548kcal | Carbohydrates: 29g | Protein: 22g | Fat: 43g | Saturated Fat: 19g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 11g | Sodium: 914mg | Potassium: 1162mg | Fiber: 9g | Sugar: 13g | Vitamin A: 4842IU | Vitamin C: 167mg | Calcium: 494mg | Iron: 6mg