A delicious & healthy Thai inspired meal and is totally satisfying and hearty without being heavy. The coconut milk creates a creamy essence and Red Curry Paste lends deep flavor, color and heat.  This dish makes a perfect lunch or dinner to enjoy throughout the week!

Red Coconut Curry with Sesame Tofu and Roasted Vegetables [Vegan]

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4 -6 servings


For the Vegetables:

  • 6 cups assorted vegetables:
    • 1 medium zucchini,
    • 1/2 large yellow pepper,
    • 1/2 large red pepper,
    • 10 spears fat asparagus,
    • 1 cup snow peas
    • 1/2 large onion
    • 1 large shallot
  • 1 tablespoon coconut oil or neutral oil* for roasting
  • Option: 1/2 cup sliced water chestnuts – to add to cooked sauce; do not roast

For the Sesame Tofu:

  • 1 block firm tofu (organic) 16 ounces
  • 1 tablespoon melted coconut oil, or neutral oil*
  • 1 tablespoon sesame seeds, toasted
  • 2 teaspoons garlic powder
  • 1/4 teaspoon sea salt
  • 1 tablespoon cornstarch

For the Red Curry Sauce:

  • 2 tablespoons Red Curry Paste
  • 2 teaspoons neutral oil or coconut oil
  • 1 tablespoon ginger, peeled and minced
  • 2 teaspoons garlic, peeled and minced
  • 1 teaspoon pure cane sugar
  • 1/2 cup vegetable broth
  • 1 can coconut milk, 13.5 ounces, not “lite”
  • squeeze fresh lime juice
  • 1 1/2 tablespoons fresh basil leaves or mint leaves


Make the Sesame Tofu:

  1. Preheat oven to 375 degrees.
  2. Cut the tofu block in half lengthwise. Add paper towers to a cutting board, add the 2 pieces of tofu; top with paper towels and cover with a weight, such as a heavy pan for about 15 minutes to press it.
  3. Cut tofu into even 1″ cubes. Place them in a medium sized bowl.
  4. Add the melted coconut oil or neutral oil and give a gentle toss to coat.
  5. Add sesame seeds, garlic powder and salt. Stir gently to coat. Add the cornstarch, stir gently to coat.
  6. Place on a baking sheet and cook for 15 minutes, or until a touch golden. Set aside.

To Roast the Vegetables:

  1. Cut the vegetables you choose into even sized pieces (see Blog for photos.)
  2. Place them on a rimmed sheet pan, add the oil and combine. Sprinkle with a little salt & pepper. (Hint: add veggie varieties in the same area of the pan in case some roast more quickly – you can remove them.)
  3. Roast the veggies for about 15 minutes, or until golden around the edges – turning them once.
  4. Set aside.
Make the Red Coconut Curry Sauce: 
  1. Add the coconut or neutral oil to a large skillet or wok. Raise heat to low.
  2. Add the ginger and garlic and stir for 3 minutes until softened.
  3. Add 2 tablespoons Red Curry Paste (this is a bit spicy, cut down here if you desire), the sugar and vegetable broth, bring to a boil, cook 2 minutes. Add the coconut milk, bring to a boil then reduce to a simmer. Simmer the sauce until reduced and thickened, about 20 minutes. Add sliced water chestnuts if using.
  4. Add a splash of lime juice, taste the sauce for salt.
To Serve the Dish:
  1. To individual bowls, add a good portion of sauce, add a serving of vegetables – top with sesame tofu.
  2. Garnish with mint or basil leaves


* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.” Note: Red curry paste is a cook’s lifesaving ingredient – two tablespoons transforms this fragrant sauce.


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