Vegan Thai Curry Tofu Bowls Recipe

/ Vegan Recipes / By

This Vegan Thai Curry Tofu Bowls Recipe is a delightful and nutritious dish that combines the flavors of Thai cuisine with plant-based ingredients. It’s perfect for those looking for a satisfying vegan meal that is both healthy and flavorful.

The recipe is easy to follow and can be customized with your favorite vegetables. Enjoy a vibrant bowl filled with tofu, colorful veggies, and a rich coconut curry sauce.

Simple Vegan Thai Curry Tofu Bowls

A colorful Vegan Thai Curry Tofu bowl with tofu, vegetables, and rice, garnished with cilantro and lime.

These Vegan Thai Curry Tofu Bowls feature crispy tofu, fresh vegetables, and a creamy coconut curry sauce. The dish takes about 30 minutes to prepare and serves 4 people, making it a great option for a quick weeknight dinner.

Ingredients

  • 14 oz firm tofu, drained and pressed
  • 2 tablespoons vegetable oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 1 can (14 oz) coconut milk
  • 2 tablespoons red curry paste
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon maple syrup
  • 1 lime, juiced
  • Fresh cilantro for garnish
  • Cooked rice or quinoa for serving

Instructions

  1. Prepare the Tofu: Cut the pressed tofu into cubes. In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.
  2. Sauté Aromatics: In the same skillet, add the remaining tablespoon of oil. Add the diced onion, garlic, and ginger, and sauté until fragrant and the onion is translucent, about 3-4 minutes.
  3. Add Vegetables: Stir in the bell pepper, broccoli, and snap peas. Cook for another 5 minutes until the vegetables are tender but still crisp.
  4. Make the Curry Sauce: Pour in the coconut milk, red curry paste, soy sauce, and maple syrup. Stir well to combine and bring the mixture to a simmer.
  5. Combine: Return the cooked tofu to the skillet and stir to coat in the sauce. Simmer for an additional 5 minutes, allowing the flavors to meld together.
  6. Serve: Remove from heat and stir in lime juice. Serve the curry over cooked rice or quinoa, garnished with fresh cilantro.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Nutrition Information

  • Servings: 4 bowls
  • Calories: 350kcal
  • Fat: 20g
  • Protein: 15g
  • Carbohydrates: 30g

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