This Thai-Inspired Vegan Green Tofu Curry is rich, creamy, and delicious. Made with crispy tofu, your choice of veggies, spicy green curry paste, and coconut milk, it's a perfect comforting vegan meal that's ready in under 30 minutes.
Thai cuisine is filled with creamy curries that make my mouth water. Depending on your flavor preference, you can choose from many options such as spicy red or green, or mild yellow.
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Why You'll Love this Recipe
This slightly spicy and totally addictive Vegan Green Curry Tofu is:
- Wholesome and healthy. While this dish is a little higher in fat than others on the blog, the fat comes from coconut milk which is a healthy whole-foods option. It's also loaded with vegan protein and all the veggies your heart desires!
- Fast and Easy. This amazing weeknight recipe requires just 10 minutes of prep and can be on the table in under 30 minutes!
- Versatile. I include instructions to fry, bake, or air-fry the tofu, giving you plenty of options to fit your skill level. For even more ideas on how to customize this vegan green curry recipe, jump down to the "Variations" section.
Ingredients & Substitutions
Here are all the ingredients needed for this Thai-inspired green curry tofu:
- TOFU: I like to use extra firm tofu for this recipe, but firm can also be used. Medium tofu is also an option, however, it will be softer in the middle after frying/baking.
- VEGETABLES: Onions, garlic, and ginger are the staple flavor builders. Then add any veggies you love. I used broccoli and zucchini to keep things green, but feel free to use any vegetable you like.
- GREEN CURRY PASTE: I use the Thai Kitchen brand because it's vegan. Make sure you read the label before buying any curry because many brands use fish or shrimp in their paste. If you don't want to buy pre-made paste, you can prepare your own with ingredients like lemongrass, green chilies, garlic, ginger, and spices.
- TAMARI: Tamari is the gluten-free version of soy sauce. If you do not need this recipe to be gluten-free, you can use regular soy sauce. If soy is off the table, you could also substitute liquid aminos (not GF) or coconut aminos.
- RICE VINEGAR: Rice vinegar imparts a sweet, mild flavor. If you don't have rice vinegar, you can also use apple cider vinegar.
- MAPLE SYRUP: Maple syrup adds a touch of sweetness. You can sub a smaller amount of agave or brown sugar.
- COCONUT MILK: Coconut milk adds richness and creaminess to the curry. Use full-fat canned coconut milk for the best results.
- TOPPINGS: Finish the curry off with toppings of your choice such as sesame seeds, cilantro, and bean sprouts.
How To Make Vegan Green Curry Tofu
This simple Green Curry Tofu comes together in less time than it takes to watch an episode of your favorite sitcom. Here's how it's done:
Step 1: Make Crispy Tofu
Here are 3 ways to cook the tofu, but first press it to get rid of all the water. Then cut into cubes and choose your cooking method:
Option 1: Pan Fry
Add the tofu to a pan with a tablespoon of oil and cook over medium heat. Fry for about 2 minutes on each side until golden in color.
Option 2: Bake {Oil-Free}
Preheat oven to 400F. Place the tofu on a baking tray (preferably lined with parchment paper for easy cleanup) and bake for 20-25 minutes, flipping in halfway.
Option 3: Air Fry {Oil-Free}
Place tofu in the air fryer basket and air fry at 400F for 10-15 minutes, tossing the tofu halfway through.
Step 2: Make Sauce & Vegetables
Add a tablespoon of oil to a pan. Add onions and sauté for 2 minutes. Add garlic, ginger, and the rest of the vegetables and cook for another 3 minutes.
Add the curry sauce, tamari, rice vinegar, maple syrup, and coconut milk to the saucepan and bring to a boil. Let it simmer on low heat for 10 minutes.
Divide curry into bowls and top with tofu and optional toppings. Serve and enjoy!
Variations
This vegan green curry tofu is pretty perfect as written, but you know I'm always here for personalized customization. Here are a few ideas to get you started:
- Switch up the veggies: Although I use broccoli and zucchini in this dish, use whatever veggies you'd like or have on hand. Some options include bell peppers, potatoes, sweet potatoes, squash, and eggplant.
- Make it extra spicy: If you like hot foods like Matt and I do, consider adding some fresh jalapeños to the vegetable melange.
- Add some toppings: Fresh cilantro, Thai basil, sliced green onions, peanuts, cashews, or sesame seeds all add a little something special.
Expert Tips & Tricks
Here are a few tips you can follow for perfect vegan Thai-inspired green curry tofu:
- Check your labels: If you are using pre-made curry paste, make sure it's vegan and does not contain fish or shrimp.
- Keep it crispy: Add tofu right at the end or add it to the top of the curry so it stays crispy.
- Build flavor slowly: The spiciness of curry paste can vary by brand, so start by adding a little at a time and continue to taste it so you don't accidentally overspice it.
Serving Suggestions
This vegan green curry tofu is super delicious and versatile. Here are a few ideas on how to serve the curry:
- With jasmine, basmati, or brown rice
- On top of buckwheat, soba, or long rice noodles
- Alongside quinoa or other grains
- With veggies of choice
- Top it up with fresh cilantro, bean sprouts, or sesame seeds
Frequently Asked Questions
Yes, you can prepare your own with ingredients like lemongrass, green chilies, garlic, ginger, and spices such as this one.
The best thing about this recipe is that you can make it ahead of time. Bake or fry tofu beforehand in an air-tight container in the refrigerator for up to 5 days. Then make the veggies and curry sauce in 15-20 minutes.
You can also prepare the curry separately and freeze it in an air-tight container for up to a month. So, when you feel like enjoying some Thai-inspired green curry, simply thaw the curry, reheat it and enjoy!
You can keep the curry in an air-tight container for up to 3 days in the refrigerator or freeze it in an air-tight freezer for up to a month.
You can use asparagus, baby corns, peppers, carrots, snow peas, and mushrooms.
If you are looking for a denser texture that can get crispy, go with extra firm; if you want a softer texture in the middle, try medium tofu.
More International Inspired Recipes
If you make this recipe and LOVE IT, please give it 5 stars ⭐⭐⭐⭐⭐!
📖 Recipe
Thai-Inspired Green Curry Tofu
Ingredients
- 14 oz organic firm tofu pressed, drained, and cut into cubes
- 1 Tablespoon olive oil for oil-free recipe, see notes*
- 1 small onion chopped
- 2 cloves garlic minced
- 1 teaspoon fresh ginger minced (or ¼ teaspoon ginger powder)
- 1 head of broccoli cut into small florets
- 2 large zucchini sliced
GREEN CURRY SAUCE
- 2 Tablespoon green curry paste Check your curry paste label for fish paste! Some brands use this in their curry paste.
- ¼ teaspoon turmeric
- 1 Tablespoon low sodium tamari or soy sauce if gf not needed
- 1 teaspoon rice vinegar can sub apple cider
- 1 teaspoon maple syrup
- 1 13.5 oz can coconut milk
Toppings (optional)
- bean sprouts
- sesame seeds
- handful of fresh cilantro chopped
Instructions
- Add a few tablespoons of water to the pan. Add onions and cook for 2 minutes.
- Add garlic, ginger, and the rest of the vegetables and cook for another 3 mins.
- Add the curry sauce ingredients to the saucepan and bring to a boil, then turn down the heat and simmer for 10 mins (or until veggies are done to your liking)
- Divide curry into bowls and top with tofu and optional toppings. Serve with your choice of rice, other grain, or even noodles.
- Cook tofu according to your prefered method (below)
Notes
- Bake the tofu for 20-25 mins at 375 degrees or air fry the tofu for 10-15 minutes at 400F (see post for more info)
- Cook the vegetables in veggie broth. Start with a few tablespoons and add more if needed.
Nutrition
PLEASE NOTE: Nutritional information data is computer generated and only an estimate so it should be used only as a guide.
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel clear and confident about what is uniquely nourishing to them. Mary Ellen's recipes and nutrition information have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more.
Deborah Smikle-Davis (@debsmikdav1) says
What a pleasure it will be to make this hearty curry dish in my own kitchen!
I am so delighted that you shared this healthy and delicious Green Curry With Tofu with us at the Plant-based Potluck Party. I'm Pinning and sharing this!
Mary Ellen says
Thanks so much Deborah!!!
Julie @ Running in a Skirt says
This recipe is gorgeous! Love all the green. Thanks for linking up to Best of Blogs. Pinned for you!
Mary Ellen says
Thanks Julie!
Janelle @ Run With No Regrets says
This looks great! I have only had tofu a couple of times but this looks delicious!
Mary Ellen says
It's tasty Janelle! Leery me knew if you give it a try!
shaheen says
So sorry for the delay in coming by, I thought I had. This Green Curry is way too pretty to eat, but we must! Nom nom nom. Hope you will join in #EatYourGreens for September again.
Mary Ellen says
Hi Shaheen! Thanks so much! I'm going to be doing a eating healthy challenge for September so I hope to have a lot of greens to share!
Farrah says
Yay! I love curry and this sounds + looks super good! I guess I know what I'm doing with my last block of tofu! 😛
Mary Ellen says
Thanks so much! I hope you like it Farrah!
mel | avirtualvegan.com says
This looks so healthy and delicious! And coconut milk makes everything better! Its amazing stuff. I love the challenge of trying to recreate dishes I have eaten in restaurants and cafes. I had an awesome meal in Hawaii that I have been meaning to try. I really must get on with it!
Johanna @ Green Gourmet Giraffe says
this looks so beautiful with all the green veg - I think you have to have coconut milk in a green curry - never had one without it!
Mary Ellen says
Thanks! yes, it was so much better with the coconut milk Johanna!
I thought it was odd seeing and tasting the restaurant version but it worked there, I just can't get it to work for me!
Jenn says
I could go for a huge bowl of this right now! Love curry. And the tofu looks perfect!!
Mary Ellen says
Thank you so much Jen! Curries are one of my favorite foods now!
Amy Katz from Veggies Save The Day says
I love green curry! Well, really all curry if it contains coconut milk. 🙂
Mary Ellen says
Coconut milk makes just about everything taste better doesn't it? 🙂
Vicki says
This looks really great! Love all the greens.
Mary Ellen says
Thanks so much Vicki! 🙂
Randi Tisdall says
That green curry looks delicious- I'm usually a red curry fan but I think I may have to slide over to the other team to try this out lol. Thanks for sharing!
Mary Ellen says
I'm more a red curry fan myself but all they had on the menu was green so I went for it. I was surprised how much I like it!
fitfoodiemama says
This actually sounds really yummy! I love curry and bean sprouts- pinned for later so I can give it a try! 🙂
Mary Ellen says
Thanks Annmarie! I hope you like it!! 🙂
Christine @ Run Plant Based says
This sounds amazing, great flavor combo and gorgeous colors. Thanks!
Mary Ellen says
Thanks so much Christine!
The VegHog says
Thank you so much for sharing with Eat Your Greens, this is a wonderfully green vegan dish indeed. Sounds so tasty! The round up will be up on my blog at the end of the month.
Mary Ellen says
Thanks! Looking forward to seeing all the other Eat Your Greens recipes!
kimmythevegan says
This sounds so good!!!! Wow! And your pictures are gorgeous!
I can't wait to try this =)
This was a fabulous dish to recreate. YUM
Mary Ellen says
Thanks Kimmy! I didn't think these pictures would come out that great but you're the second one to comment on them saying they were nice so I guess I did an okay job. I never know how they'll come out! 🙂
Kimmythevegan says
I tried this tonight. It was SOOOOOO good!!! And I'm super excited about the leftovers for the next couple of days worth of lunches. The sauce.... zomg so tasty!
kateringforveggies says
If it tastes as good as it looks, it's definitely going to be a big success in my house! By the way, I have to say that your pictures are stunning!
Mary Ellen says
Thanks Kate! Hopefully it does taste good to everyone. 🙂 Aw, thanks, I've been trying to work on my pictures but I never know if they're up to par or not.
Rachel says
Mary Ellen, this looks awesome. I have to tell you -- I made one of your recipes a couple weeks ago and it was a huge hit with the fam!
Mary Ellen says
Oh, I'm so happy to hear that! I love when people try and like my recipes! Thanks so much for letting me know!
Courtney's Cookbook says
This is so green and pretty! I am always up for a curry. 🙂
Mary Ellen says
Thanks so much Courtney!
awhiskandtwowands says
One of my favorite things about traveling is the inspiration and coming home to recreate dishes! This one looks so delicious, all that green goodness! Thank you for linking up with us for Meatless Monday!
MaryEllen@VNutrition says
Thanks Sarah! I love recreating dishes from my travels. It's like I'm back there. 🙂
Deborah @ Confessions of a mother runner says
Love all the greens in there! looks delicious and thanks for joining us for meatless Monday today
Mary Ellen says
Thanks Deborah!