Go Back
+ servings
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


  • Cutting Board
  • Knife
  • Large pot or pan
  • Can Opener
  • Tongs (optional)


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


Step 1: Prep Vegetables

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

Step 2: Pan Fry Tofu

  • If needed, press your tofu. Then, slice into ½ cm (¼ inch) thick pieces.
  • Warm 2 tbsp of oil in a large pan over medium-high heat.
  • 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 1 tbsp of oil in your pan over medium heat.
  • Add onion and ginger and cook 4-5 minutes, until the onions soften. This may take longer for larger pieces of onion.
  • Add the broccoli and bell peppers, then stir fry for an extra 3-4 minutes.
  • Add the remaining ingredients excluding the cilantro. This includes pan fried tofu, bok choy, a 400 mL can coconut milk, ¼ C peanut butter, 4 tsp red curry paste, 3 tbsp soy sauce and 1 tbsp 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.
  • 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 (1/4 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