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This tofu red curry features tender tofu simmered in a flavorful red curry sauce with lots of tender summer vegetables. Serve it over hot rice with lots of naan for soaking up the sauce!
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5 from 1 vote

Tofu Red Curry with Summer Vegetables

This tofu red curry features tender tofu simmered in a flavorful red curry sauce with lots of tender summer vegetables. Serve it over hot rice with lots of naan for soaking up the sauce!
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 6 servings
Calories 296kcal

Ingredients

  • 3 tablespoons vegetable oil, divided
  • 1 (12 oz) block extra-firm tofu (pressed for 30-60 minutes and cut into 1-inch cubes)
  • 1 medium yellow onion, finely diced
  • 1/2 lb green beans, trimmed and cut into 1-in pieces
  • 1 medium zucchini, diced into 1/2-in cubes
  • 1 medium summer squash, diced into 1/2-in cubes
  • 1 tablespoon grated fresh ginger
  • 3 medium cloves garlic, minced
  • 3 tablespoons red curry paste
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1 can (15 oz) petite-diced tomatoes, undrained
  • 1 can (13.5 oz) coconut milk
  • 1 cup firmly-packed baby spinach
  • Salt and pepper to taste
  • Hot basmati or jasmine rice, fresh cilantro, lime wedges, and naan for serving

Instructions

  • Heat a large nonstick skillet over medium-high heat. Once heated, add 1 tablespoon vegetable oil and swirl to coat pan. Add tofu and sear on all sides, turning occasionally until tofu is golden brown. Transfer to a plate and set aside.
  • Add 1 tablespoon vegetable oil to same pan and set over medium-high heat. Add onion and green beans to pan and cook 5-8 minutes until vegetables are crisp-tender.
  • Heat remaining 1 tablespoon vegetable oil in same pan over medium-high heat. Add zucchini and summer squash and cook 4-6 minutes until vegetables are crisp-tender.
  • Reduce heat to medium and add ginger, garlic, curry paste, turmeric, and coriander. Let cook 2-3 minutes until fragrant and vegetables are evenly coated.
  • Add tomatoes, coconut milk, tofu, and onions/green beans to pan. Bring curry to a simmer over medium heat, then reduce heat to medium low and let simmer 15-20 minutes until vegetables are tender and sauce is thickened, stirring occasionally.
  • Stir spinach into curry until spinach is wilted. Season curry with salt and pepper to taste if needed and serve warm over rice with cilantro, lime wedges, and naan. Enjoy!

Notes

Storing Instructions
Store tofu curry in refrigerator up to 6 days.

Nutrition

Serving: 8 oz curry (calculated without rice) | Calories: 296kcal | Carbohydrates: 15.3g | Protein: 8.5g | Fat: 24.6g | Saturated Fat: 14.8g | Sodium: 161mg | Potassium: 699mg | Fiber: 5.2g | Sugar: 6.9g | Calcium: 167mg | Iron: 3mg