Go Back
–+ servings
Overhead image of red Thai curry tofu and vegetable traybake in a dark roasting tin.

Red Thai Curry Tofu and Vegetable Traybake

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.
No ratings yet
Print Pin Add to Collection
Course: Main Course with Rice, Side Dish
Cuisine: Thai Fusion
Keyword: traybake, vegan, vegetarian
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4
Calories: 363kcal
Author: Azlin Bloor

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

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.
    Cubes of extra-firm tofu on a wooden chopping board.
  • 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
    Chopped courgette pieces on a wooden board for red Thai curry tofu and veg traybake.
  • 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

Nutrition

Calories: 363kcal | Carbohydrates: 22g | Protein: 17g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Sodium: 978mg | Potassium: 1053mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3419IU | Vitamin C: 70mg | Calcium: 114mg | Iron: 5mg
Did you make this recipe?Mention @azlinbloor and tag #linsfood!
Made it? Upload your photosMention @azlinbloor and tag #linsfood!