Low Carb Easy Thai Red Tofu Curry

Thai red curry is made from red chiles, garlic, lemongrass, shallots, coriander root, and kaffir lime. Sometimes the paste includes shrimp paste, so if you are vegan or vegetarian, you will want to be sure to read the label. This delicious soup is made with Thai red curry and creamy coconut milk for the base. Tomatoes, eggplants and zucchini are added to the soup for flavor and texture. You will love this Keto tofu recipe!

What is the best tofu to use?

Any Keto or low carb diet must contain plenty of protein; since tofu is light in protein, opt for firm tofu or even super firm tofu (with 15 g of protein per serving). Firm tofu also holds together in the curry without breaking down. For this recipe, we added the tofu straight into the curry, making it super easy to cook.

What is the best coconut milk to use?

Canned coconut milk is the best to use here because it is high in fat, thick and creamy. Do not use coconut milk that has come from a carton! Those typically are removed from all their fats and contain gums and additives.

What other dishes can I prepare with tofu?

If you love vegetarian Thai-flavored meals, then you will also low our Low Carb Crunchy Thai Almond Salad with Cauliflower Rice and Tofu:

https://www.carbmanager.com/recipe-detail/ug:f39fe926-73a6-1171-e707-4c30ff1697f7/low-carb-crunchy-thai-almond-salad-with-cauliflower-rice-tofu

Net Carbs

14.1 g
Fiber

3.7 g
Total Carbs

18.1 g
Protein

16.7 g
Fats

33.8 g

414 cals

Quantity

Serving Size

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Avocado oil

1.5 tbsp
Garlic

2 clove
Ginger

2 tsp, sliced
White onion

0.25 cup
Eggplant

7 oz
Tomato

0.75 cup, sliced
Zucchini

5.5 oz
Coarse Kosher Salt

0.25 tsp
Thai Red Curry Paste

2 tbsp
Vegetable broth, bouillon or consomme

2 cup
Coconut milk

13.67 fl oz
Tofu, raw (not silken), cooked, extra firm

14 oz
Cilantro

4 tbsp

Step 1

Prep the vegetable for the curry by mincing the garlic and ginger. Slicing the white onion into thick julienne pieces. Cut the eggplant into 1” pieces. Slice the cherry tomatoes in half and slice the zucchini into half-moon slices about ½” pieces.
Step 2

Preheat a stockpot over medium-high heat. Add in the avocado oil and swirl the pan. Add in minced garlic, minced ginger, and thickly sliced white onion. Saute the mixture for 30 seconds to one minute. Add a pinch of salt to the mixture and stir well.
Step 3

Add the halved cherry tomatoes, zucchini, and eggplant. Season the veggies with ¼ tsp kosher salt and stir. Then add in the Thai red curry paste and stir well.
Step 4

Add in the red curry and stir well. Make sure the curry is well incorporated and browns slightly on the vegetables.
Step 5

Add in the broth and coconut milk. Stir well. Bring the mixture to simmer for 1-2 minutes to incorporate the curry.
Step 6

Add in the firm tofu and cook until the tofu is heated through for about 3-5 minutes. Divide the curry into bowls and top with chopped cilantro. Serve immediately.