This Thai-Inspired Green Tofu Curry is rich, creamy and delicous. Made with crispy tofu, veggies, green curry paste, coconut milk, it's a perfect comforting vegan meal that's ready in under 30 minutes.
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)
* If you're not using oil, you can:
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.
**Make sure the pan is large enough to fit veggies and sauce. If not, use a large sauce pan when starting to make the veggies and sauce.Nutrition information is for the green curry tofu only. It does not include rice, pasta, or oil (in case people are using the oil-free tofu cooking methods).