Thai Red Curry Noodles with Tofu

Name: Red Curry Noodles with Vegetables and Tofu
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 (13.5 oz) can coconut milk; 1 1/2 cup hot water; 2 tablespoons red curry paste; 2 tablespoons soy sauce (or Tamari); 3 cloves minced garlic; 1/2 teaspoon sea salt; 1 cup red pepper (diced); 1 cup mushrooms (sliced); 2 cups spinach (chopped small); 1 (16 oz) package high-protein tofu (cubed); 1 (21-oz) package Thai wheat noodles (or rice noodles or ramen noodles ); 1 tablespoon cilantro; 1 tablespoon green onions; 1 tablespoon crunchy chili onion oil

by Monica Davis on February 12, 2026 0 comments

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These vegan Thai red curry noodles with tofu are a quick and easy, dump-and-bake meal that takes about 30 minutes and requires very little effort. Noodles, veggies, and tofu baked in a creamy, spicy, coconut broth flavored to perfection with red Thai curry.

Thai red curry noodles in coconut milk sauce in a white bowl with chili oil drizzled on top.

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This red curry noodle bake is a variation of my popular vegan dumpling bake recipe. This recipe was born when I was craving the dumbling bake one day, but only had Thai wheat noodles and tofu. Suprizingly it is just as easy and delicious yet packed with veggies and plant-based protein.

Why make this recipe

This vegan curry noodle casserole is super simple to make and hard to mess up. Simply dump a can of coconut milk, red curry paste, and some soy sauce into the bottom of a casserole dish and give it a stir. Toss in a few handfuls of your favorite veggies, some cubed tofu, and noodles, cover, bake, and you’re done.

In 30 minutes, you have a meal that’s better than takeout for a fraction of the cost.

The ingredients to make Thai red curry noodles with tofu.

Ingredients and substitutions

Coconut Milk – Use full-fat coconut milk for the best flavor. You can also use coconut cream for a richer and creamier sauce.
Red Curry Paste – This is the sauce’s main flavor and cannot be omitted. You can use green curry paste for a different flavor profile if you choose.
Soy Sauce – or swap it out for Bragg’s Liquid Aminos or Tamari.
Salt – for flavor.
Garlic – I prefer fresh minced garlic for added flavor. (optional)
Vegetables – You can add any veggies you have on hand. I prefer red pepper, mushrooms, and spinach, but you can add any veggies that you wish. Bok choy, kale, cabbage, water chestnuts, and/or broccoli are also good choices.
Tofu – Use high-protein tofu or firm tofu that has been pressed and diced into bite-sized pieces. You could also swap this out for chickpeas, vegan chicken, or vegan shrimp.
Noodles – I like to use the Thai wheat noodles from Trader Joe’s. You can also swap these out for rice noodles or vegan ramen noodles.
Crunch Chili Onion Oil – For garnishing after baking. This is also sold at Trader Joe’s. You can use any chili oil or omit it altogether.
Fresh Herbs – Fresh cilantro and green onions add significant flavor, but you can omit them if you prefer.

Helpful tools

A large casserole dish for baking the curry noodles.
Aluminum foil or a lid to cover your casserole dish.

How to make red curry noodles

A full, printable version of this recipe, including ingredient measurements, is available at the bottom of this post.

Step 1 – Preheat the oven to 400°F (204 °C).

Step 2 – Add a can of coconut milk, 1 cup of hot water, 2 tablespoons of red curry paste, 2 tablespoons of soy sauce,1 teaspoon of salt, and 3 cloves of minced garlic to the bottom of a casserole dish, stirring until well combined.

Step 3 – Add 3 packs of wheat noodles or 3 packs of vegan ramen noodles to the red curry sauce, submerging them as much as possible.

The red curry sauce mixing in the bottom of a casserole dish. — Mix the coconut milk, water, and spices.

Vegetables, tofu, and noodles added to the red curry sauce in a casserole dish. — Mix the coconut milk, water, and spices.

Step 4 – Drain, press, and cut the tofu into small squares, then add it to the dish.

Step 5– Add 3-4 cups of your choice of vegetables to the casserole dish. I use diced red bell pepper, sliced mushrooms, and 2 cups of spinach, but you can use any veggies that you would like.

Step 6 – Cover tightly with a lid or aluminum foil and bake at 400°F (204°C) for 20 minutes. Then take it out of the oven, stir the noodles well, cover again, and place it back in the oven for another 10-15 minutes until bubbly and the veggies are tender.

Step 7 – Serve hot with fresh herbs and chilli crisp oil drizzled on top.

Pro Tips

If you are using rice noodles or ramen noodles instead of wheat noodles, add an additional 3/4 cup of water to account for the extra liquid they will absorb.
For extra flavor, you can also add fresh minced ginger or lemongrass to the red curry sauce.

Frequently asked questions?

How can I make this gluten-free?

To make this dish gluten-free, use rice noodles instead of wheat-based noodles. You will also want to use Tamari instead of soy sauce. All other ingredients are naturally gluten-free.

What vegetables work best in this recipe?

The great thing about this dish is that you can use just about any veggies that you have on hand. I usually use mushrooms, bell peppers, spinach, broccoli, kale, and/or cauliflower because they are commonly in my fridge. However, bok choy, baby corn, cabbage, eggplant, water chestnuts, and snap peas are all good choices.

A bowl of red curry noodles in a coconut curry broth topped with herbs and chili oil.

Storage and reheating

Refrigerate: These red curry noodles will keep well in the fridge for 3 – 5 days in an airtight container.

Freeze: You can freeze the leftover curry noodles in an airtight container for up to 3 months. However, the tofu’s texture will change slightly after freezing. Thaw overnight in the fridge before reheating.

Reheating: Reheat a serving of the red curry noodles in the microwave for about 3 minutes or place the casserole dish back in the oven at 375°F for about 20 minutes until warm.