Coconut Green Curry Tofu
This coconut green curry tofu recipe is easy to make and has the most delicious creamy coconut sauce loaded with fresh herbs and spices. This simple and healthy vegan recipe is done in less than 30 minutes.
Thai Inspired Green Curry with Tofu
One of the curries I get the most excited about is Thai Green Curry. No matter what Thai restaurant I’ve visited, I always order the same giant bowl of curry over and over again. And I’m sure it likely tastes a million times better in Thailand.
It’s one of my favorites because if you know me, I really like a good level of sweet and savory in my bowls with a bit of spice. Between the combination of spice from the curry paste itself and the addition of coconut milk, this bowl is just heaven. So of course I wanted to make one at home to enjoy, so I could customize some of the veggies that go in it.
This easy coconut green curry tofu is vegan, gluten-free and amplified in flavor thanks to some of the extra fresh herbs blended into the curry sauce.
Key Ingredients
- Coconut Milk: I used full fat canned coconut milk, but you can also use light coconut milk. Note that it might be thinner as a result. You can adjust the amount of water you wish to use or add a little cornstarch to thicken.
- Curry Paste: I used a jarred Thai Green Curry paste that was vegan.
- Herbs: I used a combination of fresh cilantro and basil to help achieve the beautiful vibrant colors.
- Vegetables: I opted for asparagus and zucchini to cook in this to help highlight the beautiful vibrant green color of the sauce.
- Tofu: I used extra firm tofu that is lightly pressed to remove excess water and have it absorb more flavor from the sauce.
How to Make this Easy Green Curry Tofu
Start by blending all of your curry sauce ingredients together in a blender until relatively smooth. Adjust consistency of the sauce to your preference using additional water.
Sauté your vegetables in a large pan with a little oil and salt until they are slightly softened and vibrant in color, then set aside. Then if desired, sauté your tofu until golden, adding additional oil if needed to brown.
To the pan, pour in your sauce, bring to a simmer, cover your pan with a lid and cook for about 5-8 minutes. Stir in your vegetables then serve your coconut green curry with rice.
Tips for Making a Vibrant Coconut Green Curry
- While you can add each of the ingredients finely minced to a sauce pan to cook, blending the sauce keeps it creamy and vibrant in color.
- You can adjust the consistency of your curry by adding additional water to the sauce to help thin it out. I typically start with adding a 1/2 cup of water to the sauce ingredients for something creamy and adjust as I see fit.
- You can feel free to change out the types of vegetables used in this curry for others. I opted for green vegetables to help amplify the beautiful color of the sauce.
Frequently Asked Questions
Not all commercially prepared green curry paste brands are vegan. Make sure to look at the ingredients list or look for brands like Thai Kitchen that label their vegan products. A lot of green curry pastes may contain fish sauce, so just make sure to read the label to make sure.
This curry paste is very easy to order online or purchase at your local grocery store. Most often, you will find this curry paste in the international section of your grocery store near some other Asian ingredients.
Storing Your Green Curry
Allow your curry to cool down after cooking. Store it in an airtight container and place in the fridge for up to 4-5 days. This curry can also be frozen. Place in the freezer for up to 3 months in an airtight container as well.
More Curry Inspiration
Coconut Green Curry Tofu
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3–4 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: American
- Diet: Vegan
Description
This coconut green curry tofu recipe is easy to make and has the most delicious creamy coconut sauce loaded with fresh herbs and spices. This simple and healthy vegan recipe is done in less than 30 minutes.
Ingredients
- 1 15 oz can full fat coconut milk
- 1/2 or 1 cup water
- 1 1/2 tbsp gluten-free tamari
- 1/2 tsp lime zest
- 3 cloves garlic
- 1 inch ginger
- 2 scallions
- 1/2 jalapeño (optional)
- 2 tbsp green curry paste
- 2 scallions
- Handful fresh cilantro
- Handful fresh basil
- 2 tsp sugar
- 2 tsp avocado oil or other neutral oil
- 1/2 white onion, diced
- 1 cup asparagus, cut into chunks
- 1 medium zucchini, chopped into chunks
- 1 (450g) block extra firm tofu, pressed and cubed
- 1 cup spinach
- Juice of 1/2 a lime
Instructions
- In a blender, blend up the coconut milk, water, soy sauce, garlic, ginger, jalapeño, scallions, sugar, curry paste, cilantro, and basil and blend until smooth then set aside. Feel free to add more water if you’d like your curry to be a little thinner.
- In a large pan, add your oil then sauté your onion with a pinch of salt until softened. Add in your asparagus and zucchini and sauté until they become a vibrant green and cook through.
- Pour veggies into a bowl and if desired sauté your tofu to brown slightly.
- Pour in your curry sauce to the pan with the tofu and bring to a low simmer. Allow to simmer covered for about 5-8 minutes (adjust liquid if desired).
- Stir in your cooked veggies and spinach, add a squeeze of lime and allow the spinach to wilt. Serve along side some rice and enjoy.
Notes
While you can add each of the sauce ingredients finely minced to a sauce pan to cook, I find the flavor and color of the curry become more vibrant after blending your sauce ingredients.
You can adjust the consistency of your curry by adding additional water or vegetable broth to the sauce to help thin it out. I typically start with 1/2 cup extra to the sauce ingredients for something creamy and adjust as I see fit.
You can feel free to change out the types of vegetables used in this curry for others. I opted for green style vegetables to help amplify the beautiful color of the sauce.
Did You Try This Recipe?
Then let me know what you thought in the comments below! Share your creations by tagging me on Instagram with the hashtag #plantbasedrdeats
★ Catherine
