This comforting Green Curry with Tofu and Vegetables is an easy weeknight meal. Who needs take-out when you can make it yourself?
💌 SAVE THIS
I'll email this post to you, so you can come back to it later!
One of my favorite things to eat is Thai curry. I have tried many different curries - red, green, yellow, sweet, and spicy. Green is by far my favorite.
It's the dish I always order at a Thai restaurant. This Green Curry with Tofu and Vegetables is rich and comforting. It's so easy to make, why would you want to order takeout?
For those of you who are vegan or vegetarian, make sure you read the label of the curry paste (which I'm sure you're used to doing anyway). Some contain fish sauce.
This vegan green curry will quickly become one of your favorite go-to meals when you want some comfort food!
Another recipe to try is my Tofu with Ginger Hoisin Sauce.
Jump to:
❤️ Why You'll Love It
- It's rich and comforting.
- It tastes like it came from a restaurant.
- It is made in 30 minutes.
🧾 Ingredients
- Garlic: Adds a pungent flavor.
- Mushrooms: I used baby portabella mushrooms, but you could use another variety.
- Red bell pepper: You could also use yellow, orange, or green bell pepper.
- Broccoli, Cauliflower, carrots: You could use any combination of your favorite veggies.
- Tofu: I used firm tofu packaged in water found in the refrigerated section of the grocery store. You could also use extra firm tofu.
- Green curry paste: You could also use red curry paste.
- Brown sugar: Adds sweetness. You could leave it out.
- Coconut milk: Adds a rich creamy flavor. I really think coconut milk helps to make the dish, but if you don't like coconut milk, you could use unsweetened soy milk, almond milk, or cashew milk.
- Serrano pepper: Adds spice. You could leave it out or use a milder pepper, like jalapeño.
- Green onion: Adds a mild pungent flavor. You could also use a yellow onion or sweet onion.
- Olive oil or coconut oil spray: To cook the tofu and veggies.
- Salt and pepper: Enhances flavors and adds flavor.
- Thai basil: You can also use regular basil.
- Cilantro: I love cilantro in this recipe, but you could leave it out.
- Rice noodles or rice: For serving.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
📖 Variations / Additions
- Snow peas
- Asparagus
- Potato or sweet potato
- Butternut squash
- Spinach or other greens
- Zucchini
- Eggplant
- Tempeh
- Bamboo shoots
- Baby corn
- Green beans
- Quinoa
5 Secrets to Transforming Tofu
FREE 5 part email series to help you cook tofu like a pro.
We respect your privacy. Unsubscribe at any time.
🔪 Instructions
Step 1: Drain and press the tofu. Slice into cubes. Heat olive oil in a large skillet over medium heat. Add cubed tofu.
Step 2: Cook until browned, turning as it cooks. Remove and set aside.
Step 3: To a pan add olive oil and curry paste. Cook for about a minute. Add garlic.
Step 4: Next, add vegetables, green onion, serrano pepper, coconut milk, and brown sugar.
Step 5: Cook until the vegetables are tender, stirring as it cooks to dissolve the curry paste and brown sugar.
Return the tofu to the pan, and cook just until heated through. Serve over brown rice noodles or rice.
👩🏻🍳 Recipe FAQs
No, there are no dairy products in green curry.
You could use unsweetened cashew milk, soy milk, or almond milk. Make sure it is unsweetened so you don't add unwanted sweetness.
More Thai Curry Recipes
If you tried this Green Curry with Tofu and Vegetables Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
*I originally posted this recipe on December 14, 2014. I added new photos and text when I republished it.
📋 Recipe
Green Curry with Tofu and Vegetables
Ingredients
- 1 clove garlic minced
- 2 baby portobello mushrooms chopped
- ½ cup julienned red pepper
- ½ cup chopped broccoli
- ½ cup chopped cauliflower
- ½ cup julienned carrots
- 14 ounces firm tofu drained and pressed
- 4 tablespoons green curry paste or to taste
- 1 tablespoon brown sugar
- 15 oz can coconut milk
- ½ serrano pepper finely diced (optional)
- 1 stalk green onion chopped
- Rice noodles or rice
- 2 tablespoons olive oil or coconut spray
- Salt and pepper to taste
- ¼ cup Thai basil or regular basil, for garnish (optional)
- Cilantro for garnish (optional)
Instructions
- Drain and press the tofu. If you don't have a tofu press you can place the tofu in between a clean kitchen towel and place a heavy object, like a cast iron skillet on top. Slice the tofu into cubes.
- Add olive oil to a large pan and heat over medium heat. Add tofu and salt. Cook until golden brown, about 10 minutes. Remove and set aside.
- Add a splash of olive oil to the same pan. Add curry paste. Cook about 1 minute.
- Add garlic, veggies, green onion, serrano pepper, coconut milk, and brown sugar. Cook until tender, stirring as it cooks to dissolve the curry paste and brown sugar, about 10 minutes (depending on how large vegetables are cut).
- Add tofu to the pan. Cook until heated through. Add salt and pepper to taste. (Curry has a lot of sodium, so you won't need much, if any.)
- Serve over rice noodles or rice. Top with Thai basil and cilantro.
Notes
Nutrition
💌 SAVE THIS
I'll email this post to you, so you can come back to it later!
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Comments
No Comments