Easy Thai Green Curry with Tofu: A Flavorful Vegan Delight

Embark on a culinary adventure with this easy Thai green curry with tofu recipe that will transport your taste buds straight to Thailand. Rich in flavor and vibrant in color, Thai green curry is a beloved dish known for its harmonious balance of spicy, sweet, and creamy elements. Thanks to the creamy coconut milk and aromatic green curry paste, this dish offers a unique culinary experience that’s both satisfying and healthful. Imagine the intoxicating fragrances of fresh basil, zesty lime, and subtly spicy notes wafting through your kitchen as you prepare this scrumptious meal.

As a vegan twist, we’ve opted for tofu as the protein source in this homemade Thai green curry with tofu from scratch. It’s not just a hearty meat alternative; tofu absorbs the rich flavors of the curry beautifully. Enjoy this dish any night of the week, whether you’re a vegan or simply looking for a wholesome meal option. The recipe is straightforward and can be customized to include your favorite vegetables, making it perfect for busy weeknights or an impressive weekend dinner. Let’s explore how to make this delightful dish!

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Serving Size: 4 servings

Ingredients

For the Curry

• 1 tablespoon vegetable oil
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1-2 tablespoons Thai green curry paste (adjust to taste)
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 tablespoon soy sauce or tamari (for gluten-free)
• 1 tablespoon lime juice

For the Tofu and Vegetables

• 14 oz firm tofu, drained and pressed
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 cup green beans, trimmed
• 1 cup fresh basil leaves, for serving

Ingredient Swaps

If you prefer a different protein option, feel free to substitute the tofu with chickpeas or tempeh. For a creamier texture, use full-fat coconut milk or replace it with almond milk for a lighter, dairy-free version.

Equipment List

• Large frying pan or wok
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Spatula or wooden spoon
• Medium bowl for marinating tofu

Step-by-Step Instructions

1. Prepare the Tofu: Start by draining and pressing your firm tofu to remove excess moisture. Cut the tofu into bite-sized cubes. Heat 1 tablespoon of vegetable oil in a large frying pan over medium-high heat. Add the tofu cubes and fry until they’re golden brown on all sides, about 8-10 minutes. Remove the tofu and set aside.
2. Sauté the Aromatics: In the same pan, add a bit more oil if needed, then toss in the sliced onion. Sauté for 3-4 minutes until softened and translucent. Add in the minced garlic and grated ginger, stirring for another minute until fragrant.
3. Add the Curry Paste: Stir in the Thai green curry paste. Cook for 2-3 minutes, allowing the paste to release its flavors and become aromatic.
4. Pour in the Liquids: Slowly pour in the can of coconut milk and vegetable broth, stirring well to combine. Bring the mixture to a gentle simmer.
5. Season: Add soy sauce and lime juice to the curry base. Stir and taste, adjusting seasoning as necessary. If you prefer a spicier curry, feel free to add more curry paste at this moment.
6. Combine the Vegetables: Add the zucchini, bell pepper, broccoli, and green beans. Stir gently to coat the vegetables with the curry sauce. Let it simmer for about 10 minutes or until vegetables are cooked but still vibrant and slightly crisp.
7. Add the Tofu: Gently fold in the crispy tofu cubes. Let them warm in the curry sauce for another 5 minutes, allowing the flavors to meld.
8. Final Touch: Just before serving, toss in fresh basil leaves. The residual heat will wilt the basil slightly, adding a fresh and fragrant note to your dish.

Special Notes

This dish is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of vegetable broth or coconut milk if the curry thickens too much. For meal prep, you can chop the vegetables a day in advance and store them in the fridge.

If you find the curry sauce too thick, simply add 1-2 tablespoons of vegetable broth or coconut milk until the desired consistency is reached.

Variations and Customizations

For those with dietary restrictions, consider these variations:

• Gluten-Free: Use tamari instead of regular soy sauce.
• Low-Carb: Substitute vegetables like zucchini and bell peppers for higher-carb ones.
• Protein-Packed: Incorporate chickpeas along with the tofu for added texture and protein.

Nutritional Information

Estimated nutrition per serving (1/4 of the recipe):

• Calories: 300
• Protein: 12g
• Fat: 18g
• Carbohydrates: 28g
• Fiber: 4g

Engaging Visual Details

As you prepare your Thai green curry with tofu, watch as the vibrant green paste transforms the coconut milk into a beautiful emerald soup, dotted with colorful veggies. Your dish should be a visual feast, vibrant and inviting, with the fresh green basil providing a pop of color. When served, the curry should be steaming, the vegetables glistening with sauce, and the tofu golden brown—a delicious blend of colors and textures that appeal to both the eyes and the palate.

Consider adding images for each step of the cooking process and a final beautifully plated shot. A video tutorial could also enhance the experience, guiding your readers through the preparation and cooking stages.

Conclusion

Your journey to creating a delightful vegan Thai green curry with tofu is bound to be a rewarding one. The final dish embodies the essence of Thai cuisine—layered flavors, rich textures, and a vibrant presentation that is sure to impress. We encourage you to try this recipe and savor the explosion of flavors in each bite. Leave a comment below if you tried this recipe! If you loved it, don’t forget to share your version on Instagram and tag us with MyDeliciousDish for a chance to be featured!