Red Curry Tofu & Vegetables

I had forgotten how much I love making curries.

I used to make curries all the time. They’re just so tasty, a combination of sweet and hot. And since a stir fry curry is always made from scratch, it’s a great healthy recipe. So I busted out the wok and went to town.

I tried to think of what vegetables I like in the curries I get when I’m out at an Indian restaurant and the one that popped out was potatoes. Being the fancy guy I am, I had to do something a little unique to make this recipe my own. So I baked the potatoes before putting them into the curry sauce. Great move. It gave a smokier flavor that blended really nicely with the tofu and vegetables.

Red Curry Tofu & Vegetables

Category: Healthy Recipes to help you enjoy eating a healthy diet.

Red Curry Tofu & Vegetables


2 lbs tofu, cubed

2 large tomatoes, chopped

2 med potatoes, whole

1/2 med yellow onion, chopped

1 yellow bell pepper, chopped

2 (14 oz) cans coconut milk

3 cloves of garlic, minced

4 tbsp red curry paste

4 tbsp Bragg's Liquid Aminos

1 tbsp dried basil


  1. Preheat oven to 350 degrees.
  2. Bake the potatoes until fork soft.
  3. Quarter the potatoes then cut into thick slices.
  4. Preheat wok over medium/high heat.
  5. Put coconut milk, curry paste, garlic and Bragg's into the wok. Simmer for 5 minutes.
  6. Place tofu, tomatoes, sliced potatoes, yellow bell pepper and onion into the coconut milk mixture.
  7. Simmer for 20 minutes, stirring occasionally.
  8. Serve over a bed of rice.


HomeHealthy RecipesRed Curry Tofu & Vegetables

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