Quick Vegan Bowls: Live Cooking Demo!
A vibrant and aromatic plant-based Thai red curry, featuring crispy pan-fried tofu, fresh vegetables, and tender rice noodles, all simmered in a rich coconut milk sauce. This quick and healthy dish brings the authentic flavors of Thailand to your kitchen in under an hour.
Ingredients
- 1 tbsp coconut oil
- 200 g firm tofu pressed and cubed
- 1 medium onion thinly sliced
- 2 cloves garlic minced
- 1 inch ginger grated
- 2 tbsp red curry paste vegan
- 400 ml coconut milk full-fat
- 1 cup vegetable broth
- 1 large bell pepper sliced (any color)
- 1 cup mushrooms sliced
- 100 g baby spinach
- 2 tbsp soy sauce or tamari for gluten-free
- 1 tbsp brown sugar or maple syrup
- 1 lime juice of
- 200 g rice noodles cooked according to package directions
- Chili flakes optional for serving
Instructions
- Heat coconut oil in a large pot or wok over medium-high heat. Add cubed tofu and cook until golden brown and slightly crispy on all sides. Remove tofu and set aside.
- Add onion, garlic, and ginger to the same pot and sauté for 3-5 minutes until fragrant and softened.
- Stir in red curry paste and cook for 1 minute, stirring constantly, until aromatic.
- Pour in coconut milk and vegetable broth. Bring to a simmer, then reduce heat to medium-low. Add bell pepper and mushrooms, and cook for 5-7 minutes until vegetables are tender-crisp.
- Stir in soy sauce, brown sugar, and lime juice. Return the cooked tofu to the pot. Gently fold in the baby spinach until wilted.
- Serve immediately over cooked rice noodles, garnished with fresh cilantro and optional chili flakes.
Notes
For extra heat, add a pinch of chili flakes. Feel free to swap vegetables based on what's in season; bell peppers, broccoli, and snap peas work wonderfully. Serve with a lime wedge and fresh cilantro. You can also use brown rice or quinoa instead of noodles.