A vegan tofu and vegetable traybake with Thai red curry paste, coconut milk, lime leaves, lemongrass and Thai basil. Easy, fragrant and made for jasmine rice.
Estimated reading time: 10 minutes
Red Thai Curry Tofu and Vegetable Traybake
Red Thai Curry Tofu and Vegetable Traybake is my oven-friendly take on the flavours of Thai red curry: red curry paste, coconut milk, lime leaves, garlic, basil, chilli and a final squeeze of lime.
It’s not a traditional Thai curry, it’s a traybake. Instead of simmering everything on the hob, tofu and vegetables are coated in a coconut red curry sauce, then roasted until the cauliflower softens, the tofu catches at the edges, and the sauce thickens and clings.
The result sits somewhere between curry and roasted dinner. You still get the coconut-red-curry fragrance, but with roasted edges and a little texture. Very handy. Very weeknight. Very easy.
The Recipe
The full recipe is in the recipe card below, but the idea is ridiculously simple.
Extra-firm tofu is cubed and tossed with a little oil, cornflour and red curry paste so it has a better chance of catching at the edges. Cauliflower, green beans and other suitable vegetables go into a large roasting tin.
A quick sauce is made with coconut milk, vegan Thai red curry paste, garlic, soy sauce or vegan fish sauce, lime juice and a little sugar. That gets poured over the vegetables, with torn lime leaves added for fragrance. The tofu goes on top, the tray goes into the oven, and everything roasts until the sauce reduces and clings.
The finish is where the traybake wakes up: fresh lime juice, Thai basil or coriander, roasted peanuts and optional sliced chillies.
It’s a dry dish that’s perfect served with rice or even folded into noodles.
Ingredients
Tofu
Use extra-firm tofu. It holds its shape, roasts better, and gives you a bit of texture at the edges.
Firm tofu will work too, but handle it gently. Silken tofu is not for this recipe. Save it for soups, sauces, desserts, or one of those days when wobble is the whole point.
Pressing the tofu with kitchen paper helps remove excess water, which means better texture.
Cauliflower
Cauliflower is the main vegetable here. It roasts well, takes on the coconut red curry sauce beautifully, and keeps the whole dish savoury.
Cut it into medium florets. Too large and it’ll take too long to soften. Too small and the edges can catch before the rest of the tray is ready.
Courgettes (Zucchini)
Courgettes add softness and a little sweetness to the traybake, but they do release water as they roast, so don’t cut them too small. Chunky half-moons or thick pieces are best here; they’ll soften into the coconut red curry sauce without vanishing completely.
Green beans
Green beans bring a little bite and freshness. They won’t stay bright green after roasting, because ovens have no respect for aesthetics, but they taste lovely in the sauce.
Shiitake (Mushrooms)
Shiitake bring a deeper savoury note, which is especially useful in a vegan traybake. They work beautifully with the red curry paste, coconut milk and tofu, adding that earthy, almost meaty depth without making the dish feel heavy.
Thai red curry paste
Use a vegan Thai red curry paste and check the label, as many shop-bought pastes contain shrimp paste or fish sauce. Different brands vary in heat, salt and fragrance, so start with a little less if yours is very punchy. You can always add sliced chilli at the end for anyone who wants more heat.
Here in the UK, my favourite curry pastes are these ones by Thai Taste – vegan but tastes like the real thing, and perfect for my vegetarian children.
Coconut milk
Full-fat coconut milk gives the best result. Light coconut milk can turn watery in the oven, and the sauce won’t cling as well.
You’re looking for a coconut red curry coating that gathers around the tofu and vegetables, not a pale puddle at the bottom of the tin.
Kaffir lime leaves
Kaffir lime leaves bring a beautiful citrus fragrance. Tear them before adding so they release more flavour.
You may see them sold as makrut lime leaves or Thai lime leaves. They freeze well, so they’re worth keeping if you cook Thai or Southeast Asian food often.
Read more about Kaffir lime leaves here.
Thai basil or coriander leaves (cilantro)
Thai basil is ideal here, with its lightly aniseed, peppery note. If you can’t get it, coriander works well too. Different mood, still fresh and bright.
Peanuts
Roasted peanuts add crunch and a little salty richness at the end. They make the traybake feel finished.
For a nut-free version, use toasted sesame seeds, crispy shallots or extra herbs.
Kitchen Notes
Use a large roasting tin
This traybake needs space. If the vegetables are piled up, they’ll steam rather than roast, the sauce won’t reduce properly, and the tofu won’t get those golden edges.
Use your largest roasting tin, or divide everything between two trays. The one I’m using here measures roughly 40 cm x 30 cm (about 15 in x 12 in).
Don’t drown the tofu
Tofu won’t crisp if it’s sitting in too much coconut milk. Tossing it first with red curry paste, oil and cornflour helps it keep some texture.
It won’t become deep-fried tofu. But you should get some colour and a better bite.
Let the sauce reduce
The coconut milk should thicken as it roasts. If your vegetables release a lot of liquid, spread everything out again halfway through and give it a little longer uncovered.
The finished tray should be glossy and dry-is, not watery.
Finish with lime
The final squeeze of lime is not decoration. It lifts the coconut milk, sharpens the red curry paste, and stops the traybake from tasting too heavy.
Taste before serving. If it feels a little flat, it probably wants more lime.
How to Serve
Serve this Red Thai Curry Tofu and Vegetable Traybake with jasmine rice. That’s the easiest and best pairing, because the rice catches the flavour and makes the whole thing feel like a proper meal without much extra effort.
You can also serve it with:
- Rice noodles
- Coconut rice
- Brown rice
- A cucumber and herb salad
- A quick lime-dressed slaw
- Tortilla as a wrap
For a fresher side, keep it simple: cucumber, lime, chilli, herbs and a pinch of salt. You want something sharp and cool beside the warm coconut sauce.
How to Store Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the microwave or in a covered oven dish at 180°C fan / 200°C conventional until hot all the way through. Add a splash of water or coconut milk if the sauce has thickened too much in the fridge.
The tofu will soften slightly after storing, but it will still taste good. The cauliflower may absorb more of the sauce overnight, which is no bad thing.
I don’t love freezing this one. Tofu changes texture after freezing, and coconut milk can split. It’ll still be edible, but not at its best.
Variations
- Aubergine (Eggplant) version
If you like aubergine, replace the cauliflower with chunky pieces of aubergine. Aubergine loves coconut milk and red curry paste, but it needs enough oil and enough time to soften.
Roast until tender and slightly collapsed. - Mushroom-heavy version
Double the mushrooms and use a mix of chestnut mushrooms, shiitake or king oyster mushrooms. This gives the traybake a deeper, more savoury flavour. - Broccoli version
Use broccoli instead of green beans, but add it for the last 20 minutes only. Broccoli catches quickly and can turn bitter if it roasts for too long. - Baby corn version
Baby corn works beautifully here and keeps a little bite. Slice larger pieces lengthways so they cook evenly. - Chickpea version
Add a drained tin of chickpeas to make the traybake more filling. They won’t go crisp because of the sauce, but they take on the red curry flavour nicely. - Saucier version
For a looser, curry-style traybake, increase the coconut milk slightly. It will be saucier and better for rice bowls, but less roasted in texture.
FAQs
No. This is not a traditional Thai curry. It’s an oven traybake using the flavours of Thai red curry: red curry paste, coconut milk, lime leaves, herbs and chilli.
Some Thai red curry pastes are vegan, but most contain shrimp paste or fish sauce. Always check the label and use a vegan curry paste for this recipe. Read the article above.
You can, but full-fat coconut milk gives a better texture. Light coconut milk can make the traybake watery and the sauce won’t cling as well.
Yes. You can use chickpeas, tempeh or vegan chicken-style pieces instead. If using a meat alternative, check the packet instructions as some dry out faster than tofu. I do this for my kids.
Yes, although the flavour will be different. Thai green curry paste is usually fresher, sharper and more herbal. Make sure the paste is vegan if needed.
I wouldn’t for this recipe. Coconut milk, tofu and vegetables all release and absorb liquid differently in the oven, which can make rice unpredictable. Serve it with jasmine rice instead.
Look out for some recipes that will have rice in it.
Use a large roasting tin, don’t overcrowd it, use full-fat coconut milk, and roast uncovered. Courgettes and mushrooms release water, so leave them out if you want a drier traybake.
Cauliflower, peppers, green beans, mushrooms, baby corn and aubergine all work well. Broccoli can also work, but add it later so it doesn’t overcook.
Yes, as long as your curry paste and soy sauce are gluten-free. Use tamari instead of soy sauce if needed.
Jasmine rice is the best choice. Rice noodles, coconut rice, cucumber salad, lime-dressed slaw and extra herbs also work well.
And there you go. Red Thai Curry Tofu and Vegetable Traybake, the kind of vegan dinner that omnivores will love. The cauliflower gets tender, the tofu picks up the curry paste, the coconut milk turns glossy and fragrant, and the lime, herbs and peanuts pull everything into focus at the end.
It’s not a traditional Thai curry. It’s a practical oven version with Thai red curry flavours, made for jasmine rice, leftovers, and lazy days.
You know the drill. If you make it, let me know what you think and tag me on Instagram @azlinbloor.
Lin xx
Red Thai Curry Tofu and Vegetable Traybake
Ingredients
For the Tofu
- 500 – 600 g extra-firm tofu
- 1 Tbsp vegan red Thai curry paste
- 1 Tbsp vegetable oil
- 1 Tbsp cornflour
- 1 pinch salt
The Vegetables
- 1 medium cauliflower about 450 g / 1 lb
- 1 medium carrot about 120 g
- 1 medium courgette about 250 g / about 8.8 oz
- 100 g green beans
- 100 g shiitake or mushrooms of your choice double the weight if you're using heavier mushrooms like King Oyster
The Sauce
- 3 Tbsp vegan Thai red curry paste
- 2 garlic cloves
- 1 Tbsp vegetable or peanut oil
- 250 ml full-fat coconut milk
- 2 Tbsp light soy sauce
- 1 tsp palm sugar or white sugar as I'm using in the video
- ½ tsp salt
- 1 Tbsp lime juice
- 2 lemongrass
- 4 Kaffir lime leaves
To Finish/Serve
- lime juice
- Thai basil leaves or coriander leaves (cilantro) torn/chopped
- 2 Tbsp roasted peanuts coarsely ground
- fresh red chilli optional, finely sliced
- lime wedges
Instructions
Marinate the Tofu
- Rinse then pat dry the tofu slabs, pressing down with a couple of sheets of kitchen paper to absorb some of the moisture from the tofu.500 – 600 g extra-firm tofu
- Cut the tofu into large cubes measuring about 5cm/2 in, give or take. Tip into a large bowl.
- Add all the marinade ingredients into a small bowl and mix well.1 Tbsp vegan red Thai curry paste, 1 Tbsp vegetable oil, 1 Tbsp cornflour, 1 pinch salt
- Rub the marinade all over the tofu cubes gently being careful not to smash or break the tofu up. Set aside while you get everything else ready.
Prep Work
- Preheat the oven to 200°C fan / 220°C conventional.
- Crush or pound the garlic and place in a medium bowl for the sauce.
- Chop up the cauliflower into medium florets.1 medium cauliflower
- Cut the carrots into thick rounds.1 medium carrot
- Cut the courgettes into thick half-moons.1 medium courgette
- Trim the ends of the green beans and halve them.100 g green beans
- Slice the larger shiitake in half, leave the smaller ones whole.100 g shiitake or mushrooms of your choice
- Top and tail the lemongrass and bruise it.How to bruise lemongrass? Read on SMR here.
Let's get Cooking
- Put the cauliflower, carrots, green beans, courgette and mushrooms, if using, into a large roasting tin.
- In a bowl, mix the remaining 3 Tbsp red curry paste with the crushed or pounded garlic, coconut milk, soy sauce, sugar salt and lime juice. Stir until fairly smooth.3 Tbsp vegan Thai red curry paste, 2 garlic cloves, 1 Tbsp vegetable or peanut oil, 250 ml full-fat coconut milk, 2 Tbsp light soy sauce, 1 tsp palm sugar, ½ tsp salt, 1 Tbsp lime juice
- Pour about two-thirds of this coconut red curry mixture over the vegetables. Add the torn lime leaves and lemongrass and toss well.2 lemongrass, 4 Kaffir lime leaves
- Add the tofu to the tray, spacing it out so it has a chance to colour. Spoon or brush the remaining curry mixture over the tofu.
- Roast in the preheated oven for 25 minutes.
- Remove the tray from the oven and gently turn the vegetables and tofu. Don’t fuss too much with the tofu or it may break. Spread everything out again into a fairly even layer.
- Return to the oven for another 20 minutes, until the cauliflower is tender, the tofu has golden edges, and the sauce has reduced enough to cling to everything.If the tray looks too dry at any point, add 2 – 3 Tbsp water or coconut milk. If it looks too wet, spread everything out and give it another few minutes uncovered.
- Finish with fresh lime juice, Thai basil or coriander, roasted peanuts and sliced chilli, if using.Serve with jasmine rice or any of the other suggestions in the article.lime juice, Thai basil leaves or coriander leaves (cilantro), 2 Tbsp roasted peanuts, fresh red chilli
