This tofu curry is a delightful dish, crafted from a medley of fresh ingredients and aromatic spices. The foundation begins with sautéed garlic, ginger, and mushrooms, their savory essence deepening as they brown to create a rich and fragrant base. Vegetable broth and creamy coconut milk are then stirred in, enriched with Thai red curry paste, infusing the curry with a gentle warmth and vibrant flavor.

Chunks of carrot, cauliflower florets, and crisp snap peas are added, providing bursts of color, subtle sweetness, and satisfying textures that dance on the palate. Cubes of tofu are gently folded in near the end, absorbing the fragrant broth while maintaining their shape. The tofu is baked beforehand, ensuring it remains firm and resilient within the curry.

Baking also allows the tofu to develop a lightly golden exterior, adding a pleasant chewiness that contrasts beautifully with the tender vegetables. The seasoning used during baking penetrates the tofu, giving it a depth of flavor that complements the curry's aromatic spices. The combined flavor profile of Thai red curry creates layers of complexity, offering both a subtle sweetness and a pleasant, lingering heat.

Feel free to adjust the amount of curry paste to suit your personal preference, creating a curry that is as mild or as fiery as you desire. Tofu serves as the protein element in this vegetarian curry. Opting for firm or extra-firm tofu ensures it holds its shape beautifully in the simmering sauce.

The curry itself is naturally gluten-free, offering a wholesome and satisfying meal for those with dietary restrictions. The result is a fragrant, flavorful curry that is both comforting and nourishing, perfect for a cozy night in or a flavorful lunch. The combination of textures and flavors makes this dish a truly enjoyable culinary experience.

Serve this delectable curry with steamed rice or cauliflower rice for a complete and satisfying meal.