Vegan Gluten-Free Red Curry Tofu with Vegetables
A vegan and gluten-free Thai-inspired red curry features tofu and vegetables in a savory sauce, perfect for serving over steamed white rice.
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Instructions
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Press and chop tofu into 3/4-inch chunks.
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In a medium saucepan, combine basil, vegetarian red curry paste, and coconut milk over medium-high heat, stirring well.
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Add sliced carrot, green peas, baby corn, and chopped tofu, then bring the mixture to a slow simmer.
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Cover the pot and cook for 10-12 minutes, or until the vegetables are tender.
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Serve hot over rice or your preferred grain.
Nutritional Info (per serving)
Calories:
444 kcal
Carbohydrate:
18 g
Cholesterol:
0 mg
Fiber:
4 g
Protein:
20 g
Saturated Fat:
26 g
Sodium:
160 mg
Sugar:
6 g
Fat:
36 g
Unsaturated Fat:
0 g