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Close up of a large pot of tofu green curry with zucchini, snow peas and potato with cilantro garnish.
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Green Curry with Tofu (Vegan)

This easy green curry recipe with tofu is a simple meal that’s packed with flavor and a spicy, creamy sauce. It’s a vegan recipe perfect for using any vegetables you have on hand.
Course Main Course
Cuisine Thai-inspired, Vegan
Keyword Green curry with tofu, Tofu green curry
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 Servings
Calories 522kcal

Equipment

Ingredients

  • 350-400 grams extra firm tofu
  • 2-3 tablespoons vegetable oil
  • 3 cloves garlic , minced
  • 2 tablespoons ginger , grated
  • 1 medium onion , diced (about 1 ½ cups or 200 grams)
  • 2 medium potatoes , diced, optional to peel (450 grams)
  • 1 medium green bell pepper (about 1 ½ cups or 220 grams)
  • 1 medium zucchini (about 1 ½ cups or 220 grams)
  • 1 cup vegetable broth (or water; 250 mL)
  • 400 mL coconut milk (14 oz can)
  • 3 tablespoons green curry paste (60 grams)
  • 2 tablespoons soy sauce or tamari (30 mL)
  • 2 cups snow peas (170 grams)
  • 1 tablespoon lime juice (15 mL)
  • 1 tablespoon brown sugar (15 grams)
  • salt (to taste)

Instructions

Step 1: Pan Fry Tofu (Optional)

  • This step is optional as you can add uncooked tofu to the curry (will create a softer texture).
  • If you typically press your tofu, start with that.
  • Slice or cube the tofu.
    350-400 grams extra firm tofu
  • Heat about 1 tablespoon of oil in a non-stick pan or the pot you’ll cook the curry in.
    2-3 tablespoons vegetable oil
  • Pan fry the tofu until golden brown on all sides. You may need to work in two batches.
  • Once browned, set aside.

Step 2: Cook Curry

  • Prepare all the vegetables and have other ingredients ready before you begin cooking.
  • Warm another 1 tablespoon of oil in a large pot over medium heat. Add onion and cook 5 minutes, until starting to soften.
    2-3 tablespoons vegetable oil, 1 medium onion
  • Add garlic and ginger and cook for 1-2 minutes, stirring constantly to prevent burning.
    3 cloves garlic, 2 tablespoons ginger
  • Add vegetable broth or water and scrape up any browned bits in the bottom of your pot.
    1 cup vegetable broth
  • Then, add the potato, curry paste and soy sauce. Stir until the curry paste is well mixed into the broth.
    2 medium potatoes, 3 tablespoons green curry paste, 2 tablespoons soy sauce or tamari
  • Bring to a boil over high heat, then lower to medium heat and boil for 4-5 minutes.
  • Add bell pepper, zucchini and coconut milk and simmer for 5-8 minutes, until the vegetables are cooked to your liking.
    1 medium green bell pepper, 1 medium zucchini, 400 mL coconut milk
  • Add snow peas, lime juice and brown sugar and cook another 1-2 minutes.
    2 cups snow peas, 1 tablespoon lime juice, 1 tablespoon brown sugar

Step 3: Serve

  • Remove curry from heat and serve as-is (or with rice). Taste and add salt if needed.
    salt
  • Optional to top with chopped cilantro.

Notes

*Without rice, this recipe makes about 4 servings. If serving with rice, you may get closer to 6 servings.
Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition

Serving: 1Serving (¼ of recipe) | Calories: 522kcal | Carbohydrates: 50g | Protein: 18g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 564mg | Potassium: 1575mg | Fiber: 9g | Sugar: 17g | Vitamin A: 77IU | Vitamin C: 107mg | Calcium: 325mg | Iron: 6mg