0 from 12 votes
Vegan Thai Green Curry with Tofu & Vegetables
This authentic Vegan Green Curry with Tofu and Vegetables is rich, creamy and luscious with bold spicy flavors, and so easy to make in under 30 minutes. This vegetarian and gluten-free Thai green curry served with jasmine rice is a wonderful restaurant quality meal.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 333 kcal
Course:
Main Course
Cuisine:
Thai
Ingredients
- 14 ounces Tofu Extra Firm
- 1 tablespoon 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 Thai basil leaves
- 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: You can store this curry in the refrigerator for up to 3 days in an airtight container. The curry thickens as it cools. Add a little water, and reheat in the microwave.
- Spicy? Start with lesser green curry paste, 1-2 tablespoons, and add more based on your spice preference.
- Consistency: This curry gets thicker as it cools. Add 1/2 to 1 cup water or broth to get a thinner consistency.
Nutrition Information
Calories
333kcal
(17%)
Carbohydrates
16g
(5%)
Protein
12g
(24%)
Fat
27g
(42%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Sodium
591mg
(25%)
Potassium
690mg
(20%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
2754IU
(55%)
Vitamin C
106mg
(118%)
Calcium
87mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
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.