This Vegan Thai Green Curry with Tofu is a comforting, aromatic dish that's full of vibrant flavours. Inspired by classic Vegan Thai cuisine, this curry brings together tender tofu, fresh vegetables, and a creamy coconut broth to create a wholesome, satisfying meal. I love sharing this vegan recipe because it’s simple yet packed with flavours that make you feel like you’re dining at a Thai restaurant. It’s perfect for anyone looking to explore vegan recipes or lacto vegetarian recipes that are hearty and easy to prepare. With bold spices and a creamy texture, this green curry is ideal for a weeknight dinner or for impressing guests with minimal effort.
Recipe:
Serves: 4
Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: 45 minutes
Ingredients:
400g firm tofu, cut into cubes
2 tbsp vegetable oil
1 large onion, sliced
3 cloves garlic, minced
1 tbsp grated ginger
1 tsp ground coriander Use Code: PLANTIFUL20
400ml canned coconut milk
1 tbsp soy sauce
1 tbsp maple syrup
1 red bell pepper, sliced
150g sugar snap peas
3-4 green chillies (optional, for extra heat)
Juice of 1 lime
Salt and freshly ground black pepper, to taste
300g jasmine rice, cooked according to package instructions
Method:
To prepare the tofu, drain it well and press it to remove excess moisture. Place the tofu block on a clean kitchen towel or several layers of paper towels, wrap it, and place a flat plate or cutting board on top. Add something heavy, like a few cans or a skillet, to press the tofu for about 15 minutes. Once pressed, cut the tofu into cubes.
In a large frying pan, heat 1 tablespoon of vegetable oil over medium heat. Add the tofu cubes and fry for 5-7 minutes, turning occasionally, until all sides are golden. Remove from the pan and set aside.
In a large saucepan, heat the remaining tablespoon of vegetable oil over medium heat. Add the sliced onion and sauté for 4-5 minutes until softened. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the green curry paste and ground coriander, stirring well to coat the onion mixture. Let it cook for 1-2 minutes to release the full aroma of the spices.
Pour in the coconut milk and vegetable stock, stirring until well combined. Add the soy sauce and maple syrup, and bring the mixture to a gentle simmer. Let it cook for about 5 minutes to allow the flavours to meld together.
Add the sliced red bell pepper, sugar snap peas, and green chillies to the curry. Let them cook for 5-7 minutes until the vegetables are tender but still crisp.
Gently stir in the fried tofu cubes, ensuring they are coated in the rich, creamy broth. Squeeze in the lime juice, and season with salt and freshly ground black pepper to taste.
To serve, spoon the jasmine rice onto plates or into bowls, and ladle the green curry over the top. Serve with extra lime wedges for those who enjoy a bit more tanginess.
Additional Tips:
For added texture, you can garnish the curry with toasted cashews or peanuts.
If you prefer a milder curry, reduce the amount of green curry paste and omit the green chillies.
This dish pairs well with a fresh cucumber salad to balance the richness of the curry.
Allergy information / alternatives:
This recipe is naturally nut-free, but make sure the curry paste is nut-free.
For a soy-free version, replace soy sauce with coconut aminos and substitute tofu with chickpeas.
To make this dish gluten-free, use gluten-free soy sauce or tamari, and ensure all other ingredients are certified gluten-free.
Nutritional Information (per serving):
Calories: 520 kcal
Protein: 16g
Fat: 28g
Carbohydrates: 50g
Sugar: 10g
Salt: 2.1g
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
Copyright
We appreciate your interest in sharing our content! All images and text on this website are the property of Plantiful Palate. You are welcome to share photos and quotes with a credit and link back to the original post on our site. Please refrain from sharing entire recipes, extensive text, or modifying our images without prior permission from us. Shares on social media platforms are always encouraged and appreciated. Thank you for respecting our copyright policies.
Disclaimer
**This post includes Amazon affiliate links. As an Amazon Associate, we earn a small commission from qualifying purchases made through affiliate links in this post, with no extra cost to you.
Comments