Vegetables & legumes
Vegan Red Curry with Tofu
Vegan version of Thai red curry with tofu and vegetables.
VegetarianVeganGluten-free
Ingredients
- 400 g firm tofu, diced
- 400 ml coconut milk
- 3 tablespoons red curry paste (fish-free)
- 1 red bell pepper, in strips
- 1 zucchini, in half-moons
- 100 g green beans
- 2 tablespoons soy sauce
- 1 teaspoon palm sugar
- Thai basil leaves
- 1 tablespoon vegetable oil
Step-by-step
Using a different robot? Switch it here:
- Put the curry paste with the oil in the mixing bowl and sauté 3 min/120°C/speed 1.
- Add half the coconut milk and cook 4 min/100°C/speed 1.
- Add the rest of the coconut milk, the tofu, vegetables, soy sauce and sugar.
- Cook 15 min/100°C/reverse/spoon speed.
- Add the basil and mix 30 sec/reverse/spoon speed.
- Serve with jasmine rice.
Tips
- Check that the curry paste has no shrimp paste to keep it vegan.
- Pan-fry the tofu beforehand for more texture.
Guide: Thermomix without Cookidoo
Learn how to use your Thermomix without paying subscription
View guide
