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Overhead view of a red curry tofu cutlet sliced on a bias sitting on a bed of basmati rice sprinkled with parsley

Red Curry Tofu

Brittany Roche
If you love the flavors of red curry but are looking for more of a stand-alone tofu cutlet that you can add to bowls and salads or just eat right from the fridge as a high-protein snack, this red curry tofu recipe is going to be a game changer for you.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Resting Time 1 day
Course Entrees, Main Course
Cuisine Baked, tofu
Servings 8 cutlets
Calories 119 kcal

Ingredients
  

  • 16 oz block extra firm tofu

For the red curry tofu marinade:

  • 1/3 cup olive oil
  • 2 Tbsp vegan chicken bouillon powder
  • 2 Tbsp red curry paste
  • 1 tsp yellow curry powder

Instructions
 

Step 1: Prep the tofu

  • First, freeze and defrost your tofu. Place the whole container (do not open it) in the freezer overnight. In the morning, remove it from the freezer and set it in a shallow dish on your counter to thaw. This will take several hours.
  • When the tofu is thawed, squeeze it gently over the sink and press it with a tofu press or on paper towels to remove any excess liquid.
  • Place your tofu on a cutting board and slice it into 8 equal “cutlets”. I do this by slicing it in half, then slicing those halves in half, then cutting each of those slices in half.

Step 2: Marinate the tofu.

  • Mix all the ingredients for the marinade.
  • Pour the marinade over your tofu cutlets, making sure they are all nice and coated.
  • Place them in your fridge for at least 30 minutes or overnight.

Step 3: Bake the tofu

  • When you’re ready to bake your cutlets, preheat your oven to 350F and line a large baking sheet with tin foil.
  • Place the cutlets on this baking sheet, about an inch or so apart.
  • For extra flavor, you can brush the tofu cutlets with more marinade before baking. If the marinade has become too thick, feel free to add a drop or two of water to loosen it up.
  • Bake at 350F for 60-75 minutes, flipping them halfway through.

Step 4: Serve and store

  • Serve this red curry tofu over rice or potatoes, on a salad, or alongside any vegetable curry.
  • You can store them in an air-tight container in the fridge or freeze them for up to 8 weeks!

Notes

  • Follow our Tofu Freezer Trick method to achieve the meatiest texture to your tofu. 
  • Let the tofu marinate for at least 30 minutes in the fridge so the flavors really develop. Overnight is ideal.
  • Reserve some of the marinade so you can brush the tofu again before baking it.
  • If your marinade is too thick to brush onto the cutlets, add 1 Tbsp water and mix it around. Be careful not to add too much water though or it will affect the texture.
  • Use a tofu press or heavy cutting board and some paper towels to remove excess water from the tofu before marinating.
  • If you love this tofu cooking method, always keep a block of tofu in the freezer so it’s halfway ready when you need it!

Nutrition

Calories: 119kcalCarbohydrates: 2gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 361mgPotassium: 97mgFiber: 0.3gSugar: 1gVitamin A: 593IUVitamin C: 0.3mgCalcium: 25mgIron: 1mg
Keyword baked tofu, easy tofu recipes, red curry, tofu recipes
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