Best 2 Easy Vegan Red Curry With Tofu And Vegetables Recipes
Indulge in a culinary journey to Thailand with our tantalizing Easy Vegan Red Curry with Tofu and Vegetables. This delectable dish combines the vibrant flavors of traditional Thai red curry with the goodness of tofu and an array of colorful vegetables. Bursting with bold spices, creamy coconut milk, and a symphony of textures, this vegan-friendly curry is sure to tantalize your taste buds. Accompanying this main course is a collection of flavorful recipes, including a refreshing Cucumber Salad with zesty lime dressing, a zesty Mango Salad with tangy tamarind sauce, and aromatic Jasmine Rice to perfectly complement the curry. Get ready to embark on a delightful gastronomic adventure, as we guide you through each step of crafting this flavorful Thai feast.
Let's cook with our recipes!
EASY VEGAN RED CURRY WITH TOFU AND VEGETABLES
You can use any vegetable combination for this vegan Thai curry. I usually just raid my fridge and use whatever needs to go. The cooking goes really fast, so it is best to do all the prep in advance. Do check the spiciness of your Thai curry paste before using it - there is a wide variety and you don't want to ruin your curry with too much curry paste. Better to start with a smaller amount and then add.
Provided by lilofrance
Categories Main Dish Recipes Curries Vegetarian
Time 49m
Yield 4
Number Of Ingredients 10
Steps:
- Combine tofu and 3 tablespoons soy sauce in a small bowl and marinate for about 20 minutes.
- Remove the solid top layer of coconut cream from the coconut milk can and heat in a wok over medium heat. Add curry paste and stir-fry for 2 minutes. Add tofu, broccoli, mushrooms, leek, and carrot and stir-fry for 2 minutes. Pour in remaining coconut milk and simmer until vegetables are soft, about 5 minutes. Season with soy sauce, lemon juice, and sugar.
Nutrition Facts : Calories 306.3 calories, Carbohydrate 13.7 g, Fat 25.3 g, Fiber 3.5 g, Protein 12.2 g, SaturatedFat 19.2 g, Sodium 518.3 mg, Sugar 3.2 g
PANANG CURRY WITH TOFU AND VEGETABLES
After much improvising and research, this is by far the best Panang I have ever had. So flavorful that no extra seasonings like pepper need to be added.
Provided by Van Dana
Categories World Cuisine Recipes Asian
Time 1h2m
Yield 4
Number Of Ingredients 14
Steps:
- Combine water, brown rice, soy sauce, and salt in a rice cooker. Cover and cook according to manufacturer's directions, about 35 minutes.
- Heat vegetable oil in a wide skillet over medium heat. Add curry paste; cook and stir until fragrant, 1 to 2 minutes. Add coconut milk, fish sauce, white sugar, and lime leaves. Reduce heat to medium-low and simmer, covered, until flavors combine, about 5 minutes. Stir in tofu, broccoli, red bell pepper, and carrots. Cook and stir until vegetables are tender but not soft, 1 to 2 minutes.
- Serve panang curry over brown rice.
Nutrition Facts : Calories 765.2 calories, Carbohydrate 90.6 g, Fat 38.5 g, Fiber 8.4 g, Protein 20.6 g, SaturatedFat 21.3 g, Sodium 749.3 mg, Sugar 7.8 g
Tips:
- To make the curry extra creamy, use coconut milk instead of vegetable broth.
- Add a squeeze of lime juice at the end of cooking to brighten up the flavors.
- Serve the curry with jasmine rice, brown rice, or quinoa.
- Garnish the curry with fresh cilantro, basil, or mint.
- Store the leftovers in an airtight container in the refrigerator for up to 3 days.
Conclusion:
This easy vegan red curry is a delicious and healthy meal that is perfect for a weeknight dinner. It is packed with vegetables and tofu, and the creamy sauce is full of flavor. The curry is also easy to make, and it can be tailored to your own taste preferences. So next time you are looking for a quick and easy vegan meal, give this red curry a try.
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