Vegetarian Thai Coconut Curry with Tofu and Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy and fragrant Thai coconut curry loaded with tofu cubes and vibrant vegetables, simmered in a rich coconut milk and red curry sauce. This thai-inspired vegan (vegetarian) ready in about 35 minutes pairs firm tofu, red bell pepper, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Thai cuisine 360 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 14 ounces cubed firm tofu and sauté for 6-8 minutes, turning occasionally, until all sides are golden and slightly crispy. Remove tofu and set aside.
  2. Step 2: In the same skillet, add 2 tablespoons red curry paste and cook for 1 minute until fragrant, stirring constantly.
  3. Step 3: Pour in 1 can (13.5 ounces) full-fat coconut milk, 1 tablespoon soy sauce, and 1 teaspoon brown sugar. Stir to combine and bring to a gentle simmer.
  4. Step 4: Add 1 sliced medium red bell pepper, 1 large thinly sliced carrot, and 1 cup trimmed and halved green beans to the curry. Simmer gently for 7-8 minutes until vegetables are tender but still crisp.
  5. Step 5: Return the cooked tofu to the skillet, stir in 1/4 cup chopped fresh basil leaves and 1 tablespoon lime juice. Cook for 2 more minutes to heat through and meld flavors.
  6. Step 6: Serve hot over steamed jasmine rice or your preferred grain.

Frequently asked questions

How long does Vegetarian Thai Coconut Curry with Tofu and Vegetables take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Vegetarian Thai Coconut Curry with Tofu and Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.

Can I substitute ingredients in Vegetarian Thai Coconut Curry with Tofu and Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vegetarian Thai Coconut Curry with Tofu and Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Vegetarian Thai Coconut Curry with Tofu and Vegetables vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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