Red Tofu Curry | Healthy Vegan Recipes | Veganuary

Red Tofu Curry

Toni Okamoto

Red Tofu Curry

This simple curry is comforting and gently spiced. The sweet, mild flavors of this dish with its creamy coconut milk sauce make it a great “beginner’s curry.” If you’re not sure you love curry, give this one a try. You can find even more great recipes from Toni’s new cookbook here:

Photo Credit: Stockfood/GreatStock!


  1. 1 tablespoon canola oil
  2. 1 (12-ounce) package extra-firm tofu, cut into ½-inch cubes and pressed to reduce excess water
  3. 3 cups baby carrots, halved lengthwise
  4. 2 cups peeled red or Yukon potatoes, chopped into bite-size pieces
  5. 2 medium yellow onions, diced
  6. 3 teaspoons minced garlic (6 cloves)
  7. 1 (1-inch) piece fresh ginger, peeled and minced
  8. 1¾ cups water
  9. 1 cup canned unsweetened coconut milk
  10. 1 ½ tablespoons red curry paste
  11. 1 vegetable bouillon cube
  12. ½ teaspoon salt
  13. Cooked rice, for serving
  14. Fresh cilantro, for garnish


Serves 4.


  • In a skillet over medium-high heat, heat the oil. Add the tofu and brown until the edges are crisp, about 5 minutes.
  • Combine the tofu, baby carrots, potatoes, onions, garlic, ginger, water, coconut milk, red curry paste, bouillon cube, and salt in a slow cooker; mix well.
  • Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  • Serve over rice and garnished with cilantro.


Why not read more of our favourite vegan curry recipes here?

Thinking of trying vegan?

Veganuary inspires and supports people all over the world to try vegan for January and beyond. Millions of people have already taken part. Will you join them?