Thai Red Curry with Tofu and Vegetables


One of the most common questions I get from people when I first tell them I eat a plant based diet is where do you get your protein from?

It’s a valid question for sure. Most people don’t realize plant based foods do contain protein. Plants don’t have as much protein as a slab of meat of course, but plant protein is well used by the human body and best of all, it doesn’t slow our bodies down while trying to digest and absorb it.

The first plant based protein source people think of is…TOFU! Other plant based sources of protein include beans, lentils, quinoa, hemp protein (sold in powder form), tempeh, amaranth, even rice and potatoes have protein.

I am trying to eat more protein these days. So I created a delicious Red Curry just like you would get in a restaraunt. I used bell pepper and French green beans for my vegetables but you can use any veggie you like! Zucchini or broccoli would be especially good. If you like lots of broth with your curry add extra vegetable broth or coconut milk, or better yet, both!

Also, I cook in large quantities. Every Sunday night I make a big batch of something and that’s what I eat for lunch all week. I know that’s not normal. But because I do that I use a very huge skillet. It’s a 5 quart frying pan with tall sides to keep food from spilling out. I got it at TJ Maxx for $25 and it was a great purchase! So if you don’t have a huge frying pan or don’t want to eat the same thing all week, halve this recipe.

2 blocks extra firm tofu, cubed
8-13 oz coconut milk or light coconut milk
1 cup vegetable broth
1 red bell pepper, seeded and diced
1 cup sliced shallots
1/2 pound French green beans
8 cloves garlic, minced
2 tablespoons fresh ginger, minced
2 tablespoons Thai red curry paste
2 tablespoons olive oil
2 tablespoons soy sauce or Braggs liquid aminos
30 leaves fresh Thai basil, sliced

Preheat your huge skillet over medium. Add a little olive oil and the cubed tofu. Let the tofu sizzle for about 10 minutes, then add the soy sauce or aminos and cook for 10-15 more minutes until the tofu is browned. Move the tofu to a large bowl and set it aside for later.

Add a little more olive oil to the huge pan and return it to medium heat. Add the ginger, garlic, shallots, red pepper and green beans and sauté for about 5 minutes.

While the vegetables cook, mix the coconut milk, broth and curry paste in a bowl. Add the liquid to the vegetables and incorporate the cooked tofu. Cook for about 5 minutes until everything is nice and hot. Add the Thai basil and stir. Serve over brown rice.

This is the red Thai curry paste I used. It also comes in green. I want to try that next!
This is the tofu I buy as well. I don’t “press” it.


Slice the tofu in 8 sections, like so.


Then slice it the other way, then cut it in to cubes.


I mentioned I used Braggs Liquid Aminos instead of Soy Sauce. Even though they have similar ingredients, the Amino Acids haven’t been fermented and it is gluten free. The taste is very similar in my opinion.



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