This vegan tofu curry is a good first foray into Asian cuisine. It has flavor, but the flavor world is not too exotic, but wonderfully homely and rich.

In this article

Where did I get the inspiration for the recipe?

I got the idea for this recipe from an Asian restaurant that I would really like to praise here but whose name seems to be quite impossible to find. The restaurant is located in Holland, on the Keizerstraat in The Hague, near Scheveningen beach.

The search engine finds many other restaurants on that street, but not exactly that one. (I've really tried to find it!) We thought it was a Thai restaurant, but it might as well be Indonesian, as there are a lot of them in Holland.

In any case, we traveled in The Hague and it was the hottest day of the summer - no lie, it was +40 C that day. The heat hit the skin from all sides and it was incredibly hot even in the evening.

We went looking for a good place to eat, but nothing really inspired. Finally we came to a very modest looking Asian restaurant. I'm going to say frankly that we would have passed it if we hadn't been so hungry and hot.

It was also our children's first time in a Thai/Indonesian restaurant, so we were a little worried. We are not big fans of Thai food ourselves. But sometimes it's really hard to find vegan food, and we knew that the most reliable way to get it would be from an Asian restaurant. So there you go.

Pouring the sauce among the vegetables

And what a wonderful gem that restaurant was! ?

The interior was jewelry-free and reduced. White walls and tables, if I remember correctly. At the back of the restaurant was an open kitchen where two women were milling around. I can't even imagine how hot they must have been that day. There was a great sizzle from the kitchen as food was being fried on a hot pan.

The restaurant was small and there were only a few tables, but instead there was a continuous line of customers at the counter ordering or picking up take away dishes. The place was clearly popular!

We ordered a vegan tofu curry and a chicken curry for the kids, choosing blindly, because none of the dishes were already familiar to us. But it turned out well - both dishes were so delicious. The children mixed theirs with excitement and immediately fell in love with this new world of flavors.

And that tofu curry. It was so good that at home I immediately wanted to develop a copy of it, and here it is now. If this is Thai food, I was completely wrong, because it is much more versatile than I thought, and not everything tastes like coconut milk and coriander.

Equipment needed

For this recipe you will need:

  • a wok or a high-sided frying pan
  • a small pot or barrack for boiling broth

This is how you make tofu curry

Dry the tofu by absorbing most of the liquid from it with a paper towel. Then cut it into smaller pieces.

Drying the tofu

Chop the peppers and zucchini into good-sized blocks. They can really remain quite decent blocks; for example, the pieces of paprika can be up to 3 x 4 cm in size.

Colorful vegetables on a cutting board

Chop the kale and onion into small pieces.

Note: The original recipe didn't have zucchini or kale, so you can by all means replace them with any other vegetable. But they fit this well.

Fry tofu pieces in a pan in oil until they are nicely golden brown. Then move the fried tofus aside and move the chopped vegetables to the pan in turn.

Fried tofu in a pan

Fry peppers, zucchini, onions and kale in oil in a hot pan for a couple of minutes until they are just barely cooked. Turn the vegetables during frying so that they cook evenly on all sides.

Tip: When frying vegetables, the pan should be really hot. Food can be cooked properly! Remember to turn them from side to side. The vegetables will cook this way in a couple of minutes, but under no circumstances leave them in the pan by themselves, or they will spoil.

Finally, add the tomatoes and the tofu pieces you fried earlier to the pan.

Vegetables and tofu in a pan

Add all the broth ingredients in a small pot and let the broth boil. Then pour it into the pan with the vegetables and continue to cook for about 2 minutes until the flavors have melded and the baby tomatoes are slightly cooked but still hold together well.

Thai curry sauce in a pan

Serve with cooked rice.

2 ingredients I forgot

We think the recipe is a very successful copy of the tofu curry we ate in the summer, but two original ingredients were left out of this recipe. I'm always in such a hurry when I cook this that I always do it the easy way and with few ingredients.

But you should also try with these ingredients:

  • Cashews
  • Potato (diced, boiled)

Potatoes in particular go incredibly well with this recipe. I remember that when I was eating this in a restaurant, I was absolutely in love with the potatoes sparkling in the sauce. It's even a shame that in a hurry they always get left out, so next time certainly I'll include them! You should probably boil the potatoes in the broth before adding the vegetables.

Thai curry and rice on a plate

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Thai curry and rice on a plate

Red vegan tofu curry

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  • Author: almost vegan
  • Total time: 25 minutes
  • Portions: 4 1x
  • Diet: Vegan




  • 1 tablespoon of rapeseed oil
  • 250 g unseasoned tofu
  • a pinch of salt
  • a pinch of black pepper


  • 1 tablespoon of rapeseed oil
  • 2 red pepper
  • 1 onion
  • 0.5 zucchini
  • 12 kale leaf
  • 100 g cherry tomatoes or mini plum tomatoes


  • 400 ml coconut milk
  • 2 tsp soy sauce
  • 0.5 tsp ground coriander
  • 2 tsp red curry paste
  • 0.5 tsp vinegar
  • 2 dl of water
  • 0.25 teaspoon ground ginger
  • 0.25 tsp onion powder
  • 0.5 tsp salt
  • 1 tsp paprika powder
  • 1 tsp liquid vegetable stock

In addition

  • rice (basmati)


  1. Rinse the rice and cook it according to the instructions on the package.
  2. Squeeze most of the liquid out of the tofu by pressing it with a paper towel.
  3. Cut the tofu into smaller pieces.
  4. Chop the peppers and zucchini into good-sized blocks.
  5. Remove the root of the kale and chop the remaining leaf into smaller pieces.
  6. Peel the onion and chop it into small cubes.
  7. Fry tofu pieces in a pan in oil until they are nicely golden brown. Season lightly with salt and black pepper.
  8. Move the fried tofu aside and now transfer the chopped vegetables to the pan.
  9. Fry paprika, zucchini, onion and kale (note! no tomatoes yet) in oil in a hot pan for a couple of minutes until they are just barely cooked. Turn the vegetables during frying so that they cook evenly on all sides.
  10. Add the tomatoes and the tofu pieces you fried earlier to the pan.
  11. Add all the broth ingredients in a small saucepan and bring to a boil.
  12. Pour the broth into the pan among the vegetables.
  13. Continue cooking for about 2 minutes until the flavors have melded.
  14. Serve with cooked rice.


  • In addition to vegetables, you can also add:
    – cashew nuts
    – potato (diced)
  • Prep time: 10
  • Cooking time: 15
  • Category: Sauces
  • Cooking method: On the stove
  • Cuisine: Asian

Keywords: red curry tofu, tofu curry, vegan thai curry, thai sauce recipe, Indonesian curry

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