30 Minute Tofu & Mango Vegan Red Thai Curry

Tofu & Mango Vegan Red Thai Curry

There are very few things that I love more than an easy dinner. Getting home, throwing everything in a pan, and having a hot meal ready to be devoured in less than 30 minutes, just like this Tofu & Mango Vegan Red Thai Curry.

This bowl is:

  • Bursting with warming flavours
  • Super soul satisfying
  • Filled with juicy sweet mango for a flavour burst
  • Completely meat free and vegan
  • The perfect way to have some more veggies in the winter!

Curries also keep well in the fridge, meaning you could make a batch and enjoy it the next day. Coming home and not even having to cook? Now I might love that even more than an easy dinner 😉

Tofu & Mango Vegan Red Thai Curry       Tofu & Mango Vegan Red Thai Curry

30 Minute Tofu & Mango Vegan Red Thai Curry
Prep time
Cook time
Total time
Recipe type: Vegan, Vegetarian
Cuisine: Lunch, Dinner, Mains
Serves: 4
  • 1 red onion, sliced into half moons
  • 2 cloves of garlic, minced
  • ½ tablespoon fresh minced ginger
  • 5 tablespoons red Thai curry paste, shop-bought or homemade
  • 1 block firm tofu, chopped into bite-size cubes
  • 200g green beans, cut in half
  • 1 red pepper, cut into strips
  • 1 yellow pepper, cut into strips
  • 1 broccoli, cut into florets
  • 1 large ripe mango, chopped into bite-sized pieces
  • 2 x 400ml tin coconut milk
  • Coconut oil, for cooking
  1. Heat up about 1 tablespoon of coconut oil in a pan over medium-high heat and sauté the onion for about 5 minutes, stirring frequently. Add the garlic, ginger and red Thai curry paste and cook for a further minute or two.
  2. Add in the tofu and pan fry for one minute on each side help it get nice and crisp, before adding the remaining ingredients.
  3. Bring everything to a light simmer and let cook for around 15-20 minutes, until all the vegetables are tender but not mushy.
  4. Serve hot with some fresh Thai basil or coriander (cilantro), fresh chillies and some rice, if desired.