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Tofu Thai Red curry

Good for dietary types:

Vegan

Download the print version here

Prep Time:

5 minutes

Cook Time:

10 minutes

Difficulty level:

Easy

Serves:

Nutrition

Sodium:

900 mg

Calories:

660 kcal

Protein

38.5 g

Potassium:

25%

Fibre:

10.8 g

Carbohydrates:

35 g

Fat:

47 g

Saturated Fats:

26.5 g

Polyunsaturated Fats:

6.8 g

Monounsaturated Fats:

11.5 g

Sugar:

8.1 g

Vitamin A:

128%

Vitamin C:

128%

Calcium:

39%

Iron:

31%

About the Recipe

This high-protein vegan Thai red curry is a rich, satisfying dish built around extra-firm tofu and edamame, simmered in a fragrant coconut-based sauce with plenty of vegetables.

Each serving provides around 660 calories with nearly 39 g of protein, making it especially filling and balanced. Despite its creamy texture, it’s relatively moderate in carbohydrates (~35 g per serving) and high in dietary fibre (~11 g), which supports digestion and satiety.

The curry is naturally low in sugar (~8 g per serving), delivers a generous amount of healthy fats from coconut milk, tofu, and peanut oil, and is rich in key micronutrients such as vitamin C, calcium, iron, and magnesium, making it both nourishing and flavour-packed.

Ingredients

800 g extra-firm tofu, pressed and cubed
2 cups shelled edamame (≈ 310 g)
3 tbsp vegan Thai red curry paste
2 cans (800 ml) full-fat coconut milk
250ml vegetable stock
2 red bell peppers, sliced
1 broccoli head
1 large courgette, sliced
200 g green beans or snap peas
4 cloves garlic, minced
2 tsp fresh grated ginger
2 tbsp soy sauce or tamari
2 tsp coconut sugar or maple syrup
Juice of 1 lime
2 tsp toasted sesame oil (optional)
Thai basil or cilantro (optional garnish)
2 tbsp peanut oil

Preparation

Steps

Heat the oil in a large pan or wok over medium-high heat. Pan-fry tofu cubes until golden on most sides. Remove and set aside.
Scoop 4–5 tbsp of thick coconut cream from the top of the coconut milk cans into the pan. Add curry paste and fry for 60–90 seconds until fragrant and slightly oily.
Add garlic and ginger. Stir for 30 seconds. Pour in remaining coconut milk and vegetable broth. Stir well.
Add edamame, broccoli, green beans, bell peppers, and courgette .Simmer for 7–10 minutes until vegetables are just tender.
Return tofu to the pan. Add soy sauce, sugar, lime juice, and sesame oil. Simmer 2–3 minutes, adjust seasoning to taste.
Garnish with Thai basil. Serve hot with jasmine rice, brown rice, or quinoa.