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Vegan Thai Green Curry With Tofu


Enjoy the exquisite taste of Thailand from the comfort of your home with this aromatic, creamy, and flavourful vegan Thai green curry with tofu and rice. It's a plant-based feast that's sure to impress your family and friends, and leave them craving more!


A mouthwatering bowl of Vegan Thai Green Curry with tofu, vegetables, and rice, offering a scrumptious and authentic plant-based meal.
Vegan Thai Green Curry with Tofu and Rice


Are you craving a Thai food experience like no other? Our vegan Thai green curry with tofu and rice is the answer! This plant-based spin on a classic favourite combines aromatic Thai green curry paste with tender tofu, creamy coconut milk, and a medley of vibrant vegetables. The result is a mouth-watering and satisfying meal that's perfect for a cozy dinner or sharing with friends. Grab your chopsticks and get ready to indulge in this exotic culinary adventure!


 

Recipe:


Serves: 4


Preparation time: 10 minutes

Cooking time: 30 minutes

Total time: 40 minutes

 

Ingredients:


- 400g firm tofu, drained and cut into 2 cm cubes

- 2 tbsp vegetable oil

- 4 tbsp Thai green curry paste

- 400ml full-fat coconut milk

- 200ml vegetable stock

- 1 courgette, sliced

- 100g green beans, trimmed and halved

- 1 tbsp soy sauce (or tamari for gluten-free)

- 1 tbsp palm sugar (or brown sugar)

- 1 handful Thai basil leaves (or regular basil), roughly chopped

- 1 lime, juiced


For the rice:

- 300g basmati rice

- 600ml water

- Pinch of salt



 

Method:


1. Press the tofu between paper towels or a clean kitchen towel for 15 minutes to remove excess moisture. Cut into 2 cm cubes.


2. Rinse jasmine rice in a fine mesh sieve until the water runs clear. Add rice to a pot with 600ml water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 15-18 minutes until the rice is cooked. Remove from heat and let it sit, covered, for 5 minutes.


3. In a large wok or skillet, heat 1 tbsp of vegetable oil over medium heat. Add the tofu cubes and fry until golden brown on all sides, about 8-10 minutes. Transfer the tofu to a plate.


4. In the same wok or skillet, heat another tbsp of oil and add the Thai green curry paste. Fry for 1-2 minutes until fragrant.


5. Pour in the coconut milk and vegetable stock, stirring well to combine with the curry paste. Bring the mixture to a simmer.


6. Add the courgette and green beans to the curry sauce. Simmer for 10-12 minutes, or until the vegetables are tender.


7. Stir in the soy sauce, palm sugar, and cooked tofu. Cook for another 2-3 minutes to allow the tofu to absorb the flavours of the curry.


8. Remove the curry from heat and stir in the chopped basil leaves and lime juice.




To serve:

To serve the dish, divide the cooked jasmine rice between four bowls or plates, and generously spoon the vegan Thai green curry with tofu on top. Garnish each serving with additional fresh basil leaves and a wedge of lime for an extra burst of flavour.


 

Additional Tips:


Feel free to switch up the vegetables based on what's in season or your personal preferences.


For extra heat, add chopped Thai bird's eye chillies to the curry paste.


 

Allergy information / alternatives:


This recipe is dairy-free, egg-free, and can be made gluten-free by using tamari instead of soy sauce.


 

Nutritional Information (per serving):

- Calories: 550 kcal

- Protein: 18 g

- Carbohydrates: 64 g

- Fat: 26 g

- Saturated Fat: 18 g

- Sodium: 750 mg

Fibre: 4 g

Sugar: 6 g


Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

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