Smoked Tofu and Veggies in Red Curry

This smoked tofu and veggie red curry is a weeknight-friendly favorite that brings bold Thai-inspired flavor with a cozy, creamy finish. It is packed with colorful vegetables, gently simmered in coconut milk and red curry paste, and served over fragrant jasmine rice for a simple, satisfying meal.

What makes this curry especially craveable is the smoky tofu, which soaks up the rich, spicy-sweet sauce and adds a hearty, satisfying bite. A rainbow of vegetables keeps things fresh and vibrant, while coconut milk balances the heat and rounds everything out into a silky, spoonable stew.

Whether you are cooking for a quick family dinner or meal-prepping lunches for the week, this recipe is flexible and forgiving. You can swap in whatever vegetables you have on hand, adjust the spice level to taste, and still end up with a comforting bowl that feels both nourishing and restaurant-worthy.

1 Block GC Smoked Tofu (cubed)

1 Cup Jasmine Rice (cooked separately)

4 Tbsp Coconut Oil

3 Shallots (chopped)

1 Garlic (minced)

1 Can Coconut Milk

2 Tbsp Red Curry Paste

2 Tbsp Tomato Paste

2 tsp Paprika

5 Mushrooms (sliced)

1/2 Lemon

1 Bok Choy

1 Carrot (chunks)

1 Zucchini (chunks)

4 Red Radishes (sliced)

1 Green Bell Pepper (diced)

Preparation:

1. Cook 1 cup of jasmine rice in a pot.
2. Chop the veggies and tofu, and keep them ready for cooking.
3. In a heavy-bottom pan, heat the coconut oil.
4. Sauté the shallots and garlic until aromatic.
5. Add the Thai red curry paste and tomato paste.
6. Let them cook briefly, then add the paprika.
7. Let it cook for 5 minutes.
8. Add the mushrooms and carrots with a splash of water.
9. Combine everything, cover, and cook for 5 minutes.
10. Add the coconut milk.
11. Bring it to a gentle simmer, covered.
12. Add the tofu and veggies.
13. Let it all cook for 5 to 10 minutes.
14. At the end, add the green leafy part of the bok choy.
15. Squeeze half a lemon over the curry for a bright flavour.
16. Turn off the heat and let it sit for 5 minutes.
17. Serve hot with jasmine rice.

This red curry is creamy, vibrant, and full of satisfying texture from the smoked tofu and crisp-tender vegetables. Serve it fresh and hot, and enjoy any leftovers the next day after the flavors have had even more time to meld together.

For the best bowl, fluff the jasmine rice and ladle the curry over top so the sauce can sink into every grain. Want more heat or depth? Stir in a touch more red curry paste, or add a pinch of paprika at the end.

This is the kind of weeknight dinner that feels special without being complicated. It is cozy, colorful, and endlessly adaptable, making it easy to return to whenever you want a fast, flavorful meal that still tastes like it simmered all afternoon.