We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Cyclistia Icon
Cyclistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Vegan Thai Red Curry with Tofu and Vegetables
Vegan Thai Red Curry with Tofu and Vegetables

Vegan Thai Red Curry with Tofu and Vegetables
A flavorful and aromatic Thai-inspired curry with tofu and a variety of vegetables.
Vegan Thai Red Curry with Tofu and Vegetables

This meal provides a balanced mix of protein, carbohydrates, and healthy fats to support muscle recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 200
    g
     tofu
  • 200
    ml
     coconut milk
  • 2
    tbsp
     red curry paste
  • 100
    g
     bell pepper
  • 100
    g
     carrot
  • 100
    g
     broccoli
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 10
    g
     ginger
  • 1
    tbsp
     soy sauce
  • 1
    tbsp
     lime juice
  • 10
    g
     basil leaves
Preparation Time: 40 minutes
Vegan Thai Red Curry with Tofu and Vegetables
Instructions:
  1. Press the tofu to remove excess moisture and cut into cubes.
  2. Heat a non-stick pan over medium heat and add the tofu cubes. Cook until golden brown on all sides. Remove and set aside.
  3. In the same pan, add chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent.
  4. Add the red curry paste and stir for a minute until fragrant.
  5. Pour in the coconut milk and bring to a simmer.
  6. Add sliced bell pepper, carrot, and broccoli. Cook until the vegetables are tender.
  7. Stir in the soy sauce and lime juice.
  8. Return the tofu to the pan and mix well to coat with the curry sauce.
  9. Garnish with fresh basil leaves before serving.
Nutrition Per Serving 723 g Per 100g
Energy 600 kcal 83 kcal
Protein 25 g 3.5 g
Fibre 10 g 1.4 g
Salt 2 g 0.3 g
Sugar 12 g 1.7 g
Carbohydrates 50 g 6.9 g
Fat 35 g 4.8 g
  • 200
    g
     tofu
  • 200
    ml
     coconut milk
  • 2
    tbsp
     red curry paste
  • 100
    g
     bell pepper
  • 100
    g
     carrot
  • 100
    g
     broccoli
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 10
    g
     ginger
  • 1
    tbsp
     soy sauce
  • 1
    tbsp
     lime juice
  • 10
    g
     basil leaves
1
Servings
0

Press the tofu to remove excess moisture and cut into cubes.

Heat a non-stick pan over medium heat and add the tofu cubes. Cook until golden brown on all sides. Remove and set aside.

In the same pan, add chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent.

Add the red curry paste and stir for a minute until fragrant.

Pour in the coconut milk and bring to a simmer.

Add sliced bell pepper, carrot, and broccoli. Cook until the vegetables are tender.

Stir in the soy sauce and lime juice.

Return the tofu to the pan and mix well to coat with the curry sauce.

Garnish with fresh basil leaves before serving.

Contact About
Privacy Policy Terms of Service Sitemap