Flavorful Vegan Thai Green Curry with Tofu

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If you’re looking for a vibrant, aromatic dish that packs a punch, this Vegan Thai Green Curry with Tofu is just the ticket. It’s perfect for those nights when you crave something quick yet full of flavor. With fresh vegetables, creamy coconut milk, and protein-rich tofu, it’s a vegan recipe that even non-vegans will love.

The combination of fresh herbs and spices in this green curry creates a deliciously fragrant dish that can transport your taste buds straight to Thailand. Each bite is a delightful medley of sweet, savory, and spicy notes, making it a meal that you’ll want to savor again and again.

This recipe allows you to customize the vegetables based on what you have on hand, making it both flexible and forgiving. Whether you’re a seasoned vegan or new to plant-based cooking, this curry is a fantastic dish to add to your repertoire.

A Delightful Vegan Thai Green Curry with Tofu Recipe

A bowl of Vegan Thai Green Curry with Tofu, garnished with basil, served with jasmine rice on a wooden table.

This Vegan Thai Green Curry with Tofu is a creamy and aromatic dish, bursting with vibrant vegetables and rich coconut milk. It features tender pieces of tofu simmered in a fragrant green curry paste, creating a comforting and satisfying meal that is both healthy and delicious.

Ingredients

  • 1 block of firm tofu, pressed and cubed
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2-3 tablespoons Thai green curry paste (adjust to taste)
  • 1 can (400ml) coconut milk
  • 2 cups vegetable broth
  • 1 bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 2 tablespoons soy sauce
  • 1 tablespoon lime juice
  • Fresh basil or cilantro for garnish
  • Cooked rice or quinoa for serving

Instructions

  1. Prepare the Tofu: Press the tofu to remove excess moisture, then cut it into cubes.
  2. Sauté Aromatics: In a large pot, heat vegetable oil over medium heat. Add chopped onion, garlic, and ginger, cooking until fragrant and the onion is translucent.
  3. Add Curry Paste: Stir in the green curry paste and cook for an additional minute until the spices are aromatic.
  4. Combine Ingredients: Pour in the coconut milk and vegetable broth, then add the cubed tofu. Bring to a simmer.
  5. Add Vegetables: Stir in the sliced bell pepper, broccoli, and snap peas. Cook for 5-7 minutes, or until the vegetables are tender but still vibrant.
  6. Season the Curry: Add soy sauce and lime juice, adjusting seasoning as desired.
  7. Serve: Spoon the curry over cooked rice or quinoa and garnish with fresh basil or cilantro.

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes

Nutrition Information

  • Servings: 4 bowls
  • Calories: 320kcal
  • Fat: 22g
  • Protein: 12g
  • Carbohydrates: 24g