The Best Coconut Tofu Curry (Gluten & Dairy Free)
This tofu curry recipe is one of our favorites! The coconut milk and red curry paste pack a punch in this fast and healthy dinner idea.
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Are you looking for a quick dinner recipe that is easy to cook and has a lot of flavor? We are currently gluten and dairy free and it can be very challenging to find unique and delicious recipes. We’ve been experimenting with spices and flavors and we’d say we nailed this Tofu Curry recipe! The Thai flavors blend together perfectly and soon you’ll be adding this to your regular dinner recipe rotation too!
Ingredients in this tofu curry recipe
This tofu curry recipe is modeled after a Southeast Asian red curry, using red curry paste and coconut milk. It’s also packed with veggies that are typical of this style of curry: which happen to pack a big nutritional punch, too. Here’s what you’ll need:
- Tofu: look for firm or extra firm for this recipe
- Yellow onion
- Bell pepper
- Garlic
- Fresh green beans
- Red curry paste– See below for more about this special ingredient
- Brown sugar
- Soy sauce or Tamari (gluten-free)
- Coconut oil
- Coconut milk– Use only full-fat or regular here for the right richness and body
Vegan Gluten Free Tofu Curry
Ingredients
- Jasmine or basmati rice for serving
- 1 block extra firm tofu
- ¼ cup coconut oil divided
- Kosher salt
- 1 yellow onion
- 2 garlic cloves
- 1 red bell pepper
- 2 cups long green beans
- 3 tablespoons Thai red curry paste*
- 15- ounce can full-fat coconut milk
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce or tamari tamari is gluten free
- Optional- This would also be great with chicken & a variety of veggies- do whatever you like!
Instructions
- Start the jasmine rice
- Pan fry the tofu: Pat the tofu dry with a towel. Cut it into large cubes (about ½ inch x 1 inch). Melt 2 tablespoons of coconut oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and ¼ teaspoon kosher salt, and cook 5 to 6 minutes until lightly browned on the bottom. Briefly remove the pan from the heat to reduce spitting and flip the tofu with a spatula. Return the heat to medium-high and cook another 5 to 6 minutes until browned. Remove the tofu to a bowl and set aside.
- Prep the veggies: While the tofu cooks, cut the onion into 1 inch squares. Mince the garlic. Thinly slice the bell pepper and chop in half. Prep the green beans.
- Cook the curry: In the same skillet, heat the remaining 2 tablespoons of oil over medium heat. Add the green beans and saute 3 minutes, add the bell pepper and cook an additional 2 minutes, add the onion and cook until they are translucent. Add the garlic and saute until cooked.
- Add red curry paste, coconut milk, brown sugar, soy sauce, ½ teaspoon kosher salt. Bring to a simmer. Once simmering, add the tofu and cook for about 5 to 8 minutes until the sauce is thickened and the veggies are tender.
- Serve: To serve, spoon the tofu and sauce over rice.
Notes
More about red curry paste: what to look for & brands
Red curry paste is a jarred paste that takes all the flavor of a Thai curry and concentrates it into a paste. Curry paste is made with chili peppers, garlic, lemongrass, ginger, kaffir lime leaves, cumin, coriander, and more. It brings incredible flavor and lasts for months in the fridge.
A few notes on this ingredient:
- It ranges from mild to medium spicy, based on the brand. We prefer Thai kitchen curry paste because it’s very mild but brings big flavor. But there are many great brands to try. Make sure to taste your curry paste before using it! If it’s very spicy, use less than the recipe specifies.
- Find it near the Thai products in most grocery stores. It keeps for months in the refrigerator and you can use it in lots more recipes. You can also buy it online: Thai Kitchen red curry paste.
That’s it! Let me know what you think of this tofu coconut curry. It’s become a favorite around here, and I hope you love it too!
If you liked this recipe you’ll love:
One-Pot Pasta with Spinach, Tomatoes, & Mushrooms
xx,
Lauren
