Vegan Thai Red Curry with Pineapple and Tofu

Name: Vegan Thai Red Curry with Pineapple and Tofu
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 cans Coconut milk; 2 tbsp Red curry paste; 1 cup Pineapple; 1 block Firm Tofu; 1 each Bell Peppers (red and green); 1 can Bamboo Shoots; 2 tbsp Coconut aminos; 1 tbsp Maple syrup; 1 tbsp Lime Juice; 1 tbsp Vegetable Oil

A sweet and savory Thai red curry with chunks of pineapple and crispy tofu. Uses coconut aminos for a soy-free alternative.

50m4 servings

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Vegan Thai Red Curry with Pineapple and Tofu recipe by Safe Plated

Contains soy

550 cal|15g protein|60g carbs|30g fat|5g fiber

Ingredients

2 cans Coconut milk
2 tbsp Red curry paste
1 cup Pineapple
1 block Firm Tofu
1 each Bell Peppers (red and green)
1 can Bamboo Shoots
2 tbsp Coconut aminos
1 tbsp Maple syrup
1 tbsp Lime Juice
1 tbsp Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified. Source temperature equivalents could not be reconciled. Check the original instruction before cooking.

Instructions

1Press the excess water from the 1 block of Firm Tofu. Cut the tofu into about 2.5 cm cubes. Heat 1 tablespoon of Vegetable Oil in an approximately 30 cm skillet over medium-high heat (400°F / 200°C). Pan-fry the tofu cubes for 8-10 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove the crispy tofu from the skillet and set it aside on a plate.
2In a large pot or wok, heat the remaining 1 tablespoon of Vegetable Oil over medium heat (150°C). Add the 2 tablespoons of Red curry paste and cook for 1 minute, stirring constantly, until fragrant.
3Pour in the 2 cans of Coconut milk and bring the mixture to a gentle simmer. Stir in the 2 tablespoons of Coconut aminos, 1 tablespoon of Maple syrup, and 1 tablespoon of Lime Juice.
4Add the 1 cup of Pineapple chunks, the red and green Bell Peppers (cut into bite-sized pieces), and the 1 can of Bamboo Shoots to the pot. Simmer for 10 minutes, stirring occasionally, until the vegetables are tender-crisp.
5Gently stir the reserved fried tofu cubes into the curry. Heat through for 1-2 minutes.
6Serve the Vegan Thai Red Curry hot. It is delicious served with steamed rice.

Substitutions

Soy Sauce → Coconut Aminos(avoids Soy)

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.

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