5 from 12 votes
Vegan Thai Green Curry with Tofu & Vegetables
This Vegan Thai Green Curry features extra-firm tofu simmered in a fragrant coconut milk broth infused with green curry paste, kaffir lime leaves, and balanced with brown sugar and soy sauce. A mix of colorful vegetables such as bell peppers, broccoli, and zucchini contribute texture and freshness. The dish is finished with Thai basil and lime juice for bright herbal and citrus notes.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
333 kcal
Course:
Main Course
Cuisine:
Thai
Ingredients
- 14 ounces tofu extra firm
- 1 tablespoon neutral cooking oil generic cooking oil
- 2-4 tablespoon green curry paste adjust amount based on spice preference
- 1 can coconut milk 14oz
- 1 tablespoon brown sugar
- 2 tablespoon soy sauce or Tamari for gluten-free
- 8-10 kaffir lime leaves crush to release oil
- 1 cup green bell pepper seeds removed and cut into 1 inch squares
- 1 cup red bell pepper seeds removed and cut into 1 inch squares
- 1 cup broccoli cut into florets
- 1 cup zucchini slit in half and sliced, optional
- 12-15 basil leaves Thai variety
- 1 tablespoon lime juice
Instructions
- Press the tofu to remove excess water. Cut it into pieces and keep aside. If you prefer, you can sauté, bake or air fryer it.
- Heat a medium pot on medium-high heat. Add oil and then add the green curry paste. Stir it.
- Add 1/2 can of coconut milk. Stir well, so that the paste is completely mixed with the coconut milk. Then add the remaining coconut milk, brown sugar, soy sauce and Kaffir Lime leaves. Stir well.
- Add the red bell pepper, green bell pepper, broccoli and zucchini. Bring to a complete boil and cook for 2-3 minutes until the vegetables are slightly tender.
- Add the tofu pieces, and half of the Thai Basil leaves and cook for another 3-4 minutes.
- Add lime juice. Taste and add salt if needed. Garnish with the remaining basil leaves. Thai Green Curry is ready to be enjoyed over jasmine rice.
Cup of Yum
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days; add water before reheating if too thick.
- Adjust green curry paste quantity from 1 to 4 tablespoons to control spiciness.
- To achieve desired consistency, add 1/2 to 1 cup water or broth when reheating.
Nutrition Information
Calories
333kcal
(17%)
Carbohydrates
16g
(5%)
Protein
12g
(24%)
Fat
27g
(42%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Sodium
591mg
(25%)
Potassium
690mg
(15%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
2754IU
(55%)
Vitamin C
106mg
(118%)
Calcium
87mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 333
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 16g | 5% |
| Protein | 12g | 24% |
| Fat | 27g | 42% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 591mg | 25% |
| Potassium | 690mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 2754IU | 55% |
| Vitamin C | 106mg | 118% |
| Calcium | 87mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.