Red Tofu Curry

Toni Okamoto

Red Tofu Curry

This simple vegan red tofu curry is comforting and gently spiced.

The sweet, mild flavours 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.

Servings: Makes 4

Prep time: 20 minutes

Cooking time: 3-4 hours

Did you enjoy this dish? Check out more of our vegan curry recipes.


  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


  • 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.

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