The easiest and most delicious recipe for chickpea tofu in red curry sauce you will ever find! This recipe is ready from prep to table in 25 minutes. If you love curry, but don't like the fuss of making curry spices from scratch, this one will be your favorite!
We love changing up our menu and like to have meatless meals at least once a week. How about you, do you do the same? Let me know in your comments below.
Anyway, this Chickpea Tofu recipe is a vegetarian/vegan take on the one I originally shared which uses chicken. So if you want a delicious chicken with red curry sauce check out this Chicken and Vegetables in Red Curry Sauce recipe on this site. Both dishes pair well with this amazing side dish recipe.
Jump to:
- Why You Would Love This Chickpea Tofu Recipe
- What is Red Curry and How Does It Taste
- What is the Best Red Curry Paste
- Ingredients Needed To Make This Recipe
- Super Easy Instructions To Make This Dish
- 3 Easy Steps To Making Curry Dishes Taste More Authentic
- Substitutions
- Variations
- What To Do With Leftover Curry Paste
- FAQ About Chickpea Tofu Recipe
- Other Vegetable Recipes To Try
- Top Tips
- 📖 Recipe Card
- 💬 Reviews
Why You Would Love This Chickpea Tofu Recipe
If you're looking for a meatless option one day a week, this Chickpea (aka Garbanzo Beans) and Tofu will be a great addition to your weekly meal rotation.
Chickpea and Tofu both offer a subtle nutty flavor and have a nice creamy texture, which is perfectly balanced with the addition of the red curry paste.
The ready-made store-bought curry paste that I use in this recipe is a product of Thailand, and therefore, tastes authentic.
Meal prep is a breeze and is a definite time-saver since you are not having to make the red curry from scratch.
This Chickpea Tofu recipe is also gluten-free, vegetarian, and vegan.
What is Red Curry and How Does It Taste
Red curry is typically made from a combination of ingredients like red chili peppers, garlic, sea salt, lemongrass, turmeric, and sometimes shrimp paste. It is used in Asian cooking, specifically Thai. Note that the red curry paste used in this recipe does not contain shrimp, making this recipe a true vegan/vegetarian option.
Since the predominant ingredient is red chili peppers, this red curry gives the dish a spicy flavor. The beauty of this recipe is you can modify how mild, or spicy you want your chickpea tofu recipe to be. So please keep reading and I will teach you how.
What is the Best Red Curry Paste
The one you can make from scratch is ultimately the best! However, if you're looking for a no-fuss and quick option, the BEST store-bought curry paste is by far the little cute one that comes in a can, called Maesri.
This red curry paste is a product from Thailand and is made with Chili Pepper, Garlic, Shallot, Salt, Lemongrass, Sugar, Kaffir Lime, Galangal, and Spices like Coriander Seeds, Cumin, and Cardamom.
You can find them at the grocery store in the Asian aisle. In a pinch, when you have a taste for curry, Maesri is the brand to use. It's as close to authentic as you can get. You will not be disappointed!
These are the other variety I have in my pantry at all times: Prik Khing Curry Paste, Masaman Curry Paste, Panang Curry, and Green Curry. I got them from Amazon.
Ingredients Needed To Make This Recipe
- Olive oil - you can use any type of oil. Coconut oil will be a great alternative.
- Garlic
- Onion - any variety will work.
- Red Curry Paste - this one is my favorite!
- Vegetable Broth - you can substitute water or chicken broth if you don't have any dietary restrictions.
- Coconut Milk - do not use coconut cream (too sweet). This is what I use.
- Carrots
- Chickpea - also known as garbanzo beans. I used canned for a quick and easy recipe. The one I use is organic and has low-sodium.
- Tofu - any firmness will work
- Green & Red Bell Peppers - I like to use both for color. You can use one or the other.
- Jalapeño Pepper (optional) - you can substitute and/or add red chili peppers.
- Kaffir Lime Leaves - I found some fresh ones in Amazon. They freeze really well too.
- Thai Basil Leaves - You can substitute regular Basil Leaves.
- Lime - serve on the side. When squeezed on the curry dish, the flavors of the dish really come to life!
- Cilantro (optional) - not too many people care for cilantro, so you can omit this. However, it really does add to the flavor and aroma of the dish overall.
*See the recipe card below this post for ingredient quantities and full written instructions on how to make Tofu Chickpea Curry.
Super Easy Instructions To Make This Dish
In just 6 simple steps you can make this delicious Chickpea Tofu curry dish!
Sauté sliced onions and garlic in hot oil.
Add curry paste in the skillet.
Add broth and coconut milk.
Add carrots and chickpeas.
Add tofu, peppers, and leaves.
Stir and fold all ingredients gently.
Hint: The secret to quick and easy meal prep and cooking is to have all your ingredients cut, sliced, and measured ahead of time.
*See the recipe card below this post for ingredient quantities and full written instructions on how to make Tofu Chickpea Curry.
3 Easy Steps To Making Curry Dishes Taste More Authentic
- Cook the aromatics first: Sauté the aromatics in oil, and let the fragrance infuse the oil without burning any of them. Examples of aromatics are garlic, ginger, onion, lemongrass, galangal, etc.
- Toast the curry paste: Stir in and sauté the curry paste with the aromatics so it gets slightly toasted. Again, be careful not to burn them. You want a toasty, slightly smoky flavor, not burnt.
- Add the liquid: Carefully, add any liquid (water, broth, coconut milk) in the skillet with the red curry paste.
Doing these 3 steps in this order before you add the remaining ingredients is how you get the flavors to open up and really get that authentic flavors that you can only get when eating at a Thai restaurant. And now you know you can recreate your favorite Asian (Thai) dishes at home. You're very welcome! 😉
Substitutions
The ingredients used in this recipe are naturally vegetarian and gluten-free. If you do not have any diet restrictions, this recipe will work well with shrimp or chicken.
- Gluten-free - all the ingredients listed in the recipe card are gluten-free. Be sure to check the label if making substitutions to the list if you are gluten-sensitive.
- Vegetarian - the brand of red curry paste that I used does not contain any shrimp. Check the label if you're using store-bought.
Variations
You can adjust the spice level to this chickpea tofu recipe from mild to hot by trying the suggestions below:
- Mild - if you want this dish to be mild, only use 1 to 2 ounces of the red curry paste and omit using jalapeño in this recipe.
- Medium - use 2 to 3 ounces of the red curry paste with the jalapeño.
- Hot - if you want this dish to be spicier, use all 4 ounces of the red curry paste and add more jalapeño to the recipe.
See this spicy version of this recipe with chicken and vegetables on my website!
What To Do With Leftover Curry Paste
The Maesri curry typically comes in 4 oz. cans. If you're not using all 4 oz. you can use some of the leftover curry paste to make this recipe for Chicken and Vegetables in Red Curry Sauce. I have listed substitutions there as well, in the event you want to make the recipe without chicken.
Alternatively, you can wrap the leftover curry paste in a plastic wrap and store it in the refrigerator for up to 4 weeks. You can also freeze any leftovers for up to 3 months.
Red curry paste is great to add to egg dishes like scrambled eggs, and salad dressing, mix with mayonnaise to use as a sandwich spread, or as a vegetable dip.
FAQ About Chickpea Tofu Recipe
Yes. This Chickpea Tofu recipe in Red Curry Sauce is ideal to make in advance as it gives the flavors a chance to blend together.
Yes. All the ingredients used for this recipe, including the red curry paste (no shrimp paste), are vegetarian.
Yes. All the ingredients used for this recipe are classified as vegan.
Yes. You can reheat any chickpea tofu leftover in the microwave for 1 minute or stovetop (make sure to stir frequently so it doesn't scorch the pan) for 5-8 minutes or until warmed through.
Yes. Promptly store leftovers in a sealed container in the freezer for 2 to 3 months. Any longer, the quality of the ingredients and flavor of the dish will start to diminish.
You can store any tofu chickpea curry in the fridge for up to 3 days.
Other Vegetable Recipes To Try
Top Tips
- Cook the curry paste before adding any liquid. This is the secret to getting that robust and aromatic flavor that is predominant in the curry.
- I used the whole 4 ounce can of curry paste, because I really like the taste of the curry and I don't mind the heat at all. If you have not had this curry before, I would suggest starting with 1 ounce, then add more as desired.
- Use coconut milk not cream. The latter is sweeter and is usually added to drinks or desserts.
- Stir frequently once you add the coconut milk. This allows for all the flavors to blend together and will prevent them from sticking to and scorching the pan. You want to avoid that burnt flavor which will be very unpleasant.
- When handling jalapeño, use gloves when slicing and for the love of all things beautiful, do not rub your eyes!
📖 Recipe Card
Ingredients
- 1 tablespoon Olive Oil
- 2 cloves Garlic minced
- 1 medium Onion sliced
- 4 ounce Red Curry Paste in a can
- 8 ounce Vegetable Broth
- 14 ounce Coconut Milk in a can
- 2 medium Carrots sliced or julienned
- 15 ounce Chickpea / Garbanzo Beans in a can
- 14 ounce Tofu
- ½ Green Bell Pepper thinly sliced
- ½ Red Bell Pepper thinly sliced
- 1 Jalapeño Pepper seeded and thinly sliced
- 6 fresh Kaffir Lime Leaves julienned
- 1 sprig Thai Basil Leaves julienned (some for garnish)
- 1 Lime wedges
- Cilantro for garnish
Instructions
- In a medium-sized skillet, heat the olive oil over medium-high heat. Add the sliced onions and garlic. Sautè for 2 minutes until aromatics are softened.
- Add red curry paste to the skillet and stir until fragrance has been released. This will take about 2 minutes.
- Slowly add broth and coconut milk until it boils, lower the heat to medium and simmer uncovered for 10 minutes. This allows for all the flavors to open up.
- Add carrots and chickpeas to the red curry mixture and simmer for 4 minutes.
- Add tofu, jalapeño, red and green bell peppers, and Thai basil and kaffir lime leaves. Let it simmer for 2 minutes.
- Stir and fold all ingredients gently. Enjoy!
Notes
- Cook the curry paste before adding any liquid. This is the secret to getting that robust and aromatic flavor that is predominant in the curry.
- If you have not had this curry before, I would suggest starting with 1 oz. Then add more as desired.
- Add salt to taste. Personally, I didn't add any salt. With the addition of all the herbs, spices, and lime, the dish was flavorful in and of itself.
- Use coconut milk not cream. The latter is sweeter and used for making cocktails or desserts.
- Stir frequently once you add the coconut milk. This allows for all the flavors to blend together and will prevent them from sticking and scorching the pan.
- Wear gloves when handling jalapeño and do not rub your eyes.
- Serve in a hot piping bowl and enjoy as a soup.
- Or serve with steamed white rice.
Kayla
I love how this dish is so full of flavor. I was afraid it would be bland because the recipe didn't call for salt. But we didn't miss it. It turned out delicious!