Description
Bring the bold flavors of Thailand to your kitchen with this Thai Green Curry with Tofu and Vegetables. This creamy, vibrant curry combines tofu, fresh vegetables, and a fragrant green curry paste simmered in coconut milk. Perfect for a quick, wholesome, and satisfying vegan meal, it’s easy to customize with your favorite veggies. Ready in under 30 minutes, this dish pairs wonderfully with jasmine rice or rice noodles for a complete meal.
Ingredients
For the curry:
- 1 block (14 oz) firm tofu, pressed and cubed
- 1 tbsp coconut oil
- 1 medium onion, sliced
- 2 garlic cloves, minced
- 1 tbsp grated ginger
- 3 tbsp Thai green curry paste (check for vegan options)
- 1 can (13.5 oz) coconut milk
- 1 cup vegetable broth
- 1 medium zucchini, sliced
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 cup snap peas
For garnish:
- 2 tbsp fresh basil leaves
- 1 tbsp lime juice
- 1 tsp soy sauce or tamari (optional)
- Lime wedges
Instructions
- Prepare the tofu: Heat coconut oil in a large skillet over medium heat. Add tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
- Sauté aromatics: In the same skillet, add the onion, garlic, and ginger. Sauté for 2-3 minutes until fragrant.
- Add curry paste: Stir in the green curry paste and cook for 1-2 minutes to release its flavors.
- Add liquids: Pour in the coconut milk and vegetable broth. Stir well to combine.
- Cook vegetables: Add zucchini, broccoli, bell pepper, and snap peas to the skillet. Simmer for 10 minutes, or until the vegetables are tender but still crisp.
- Combine with tofu: Gently stir the tofu back into the curry. Adjust the seasoning with lime juice and soy sauce or tamari.
- Garnish: Top with fresh basil leaves and serve immediately.
- Serve: Pair with jasmine rice or noodles for a delicious and complete meal.
