Vegan Thai Coconut Curry Tofu & Veggies

If you’ve been searching for a vibrant, flavor-packed, and comforting meal that’s both nourishing and easy to whip up, look no further than this Vegan Thai Coconut Curry Tofu & Veggies. This dish brings together the creamy richness of coconut milk, the aromatic heat of red curry paste, and a colorful assortment of fresh vegetables, all tossed with crispy tofu cubes. It’s the perfect weeknight dinner that feels special without demanding hours in the kitchen.

Why You’ll Keep Making It

This Vegan Thai Coconut Curry Tofu & Veggies recipe is a guaranteed crowd-pleaser because it balances bold flavors with simple preparation. The tofu absorbs the luscious curry sauce beautifully, while the veggies add crunch and freshness. Plus, it’s naturally gluten-free, packed with plant-based protein, and customizable to your pantry or garden’s bounty. Whether you’re a seasoned vegan or simply love Thai cuisine, this dish is a keeper for busy nights and meal prep alike.

The Ingredient Lineup

• 1 block firm tofu, pressed and cubed – the protein superstar that soaks up all the curry goodness.
• 1 can coconut milk – full-fat for that creamy, dreamy texture.
• 1 tablespoon red curry paste – the heart of the dish, bringing heat and depth.
• 1 tablespoon vegetable oil – for frying the tofu to crispy perfection.
• 1 red bell pepper, sliced – adds sweetness and vibrant color.
• 1 yellow bell pepper, sliced – a bright, fresh crunch.
• 1 zucchini, sliced – mild and tender, soaking up the sauce.
• 1 cup broccoli florets – adds texture and a pop of green.
• 2 cloves garlic, minced – aromatic base flavor.
• 1 tablespoon fresh ginger, grated – zingy and warming.
• 2 tablespoons soy sauce – for umami and saltiness, opt for low-sodium if preferred.
• 1 tablespoon lime juice – brightens and balances the richness.
• Fresh cilantro, for garnish – adds freshness and a final herbaceous kick.

Equipment at a Glance

• Large skillet or wok – perfect for stir-frying the tofu and veggies evenly.
• Medium bowl – to press and cube the tofu.
• Cutting board and knife – for prepping your colorful vegetables.
• Spatula or wooden spoon – for stirring the curry sauce gently.

The Method for Vegan Thai Coconut Curry Tofu & Veggies

Step 1: Press and Cube the Tofu

Start by draining your block of firm tofu. Press it gently for 15-20 minutes using a tofu press or by placing it between two plates with a heavy object on top. Once pressed, cut into 1-inch cubes. Pressing removes excess moisture, allowing the tofu to crisp up beautifully when fried.

Step 2: Crisp the Tofu

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and fry on all sides until golden and crispy, about 8-10 minutes. Remove the tofu and set aside on a paper towel-lined plate to drain any excess oil.

Step 3: Sauté Aromatics and Veggies

In the same skillet, add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant. Then add the sliced red and yellow bell peppers, zucchini, and broccoli florets. Stir-fry the veggies for 4-5 minutes, maintaining their bright color and slight crunch.

Step 4: Build the Curry Sauce

Push the veggies to the side of the pan, and spoon in the red curry paste. Cook it for about 1 minute to release its flavors. Pour in the can of coconut milk, stirring everything together until the curry paste is fully incorporated and the sauce is smooth.

Step 5: Season and Simmer

Add the soy sauce and lime juice, stirring well. Return the crispy tofu to the skillet, folding it gently into the sauce and veggies. Let everything simmer for 5 minutes, allowing the tofu to soak up the curry flavors and the veggies to tenderize slightly.

Step 6: Garnish and Serve

Remove from heat and garnish with fresh cilantro. Serve this Vegan Thai Coconut Curry Tofu & Veggies hot over steamed jasmine rice or your favorite grain for a complete meal.

Ingredient Flex Options

• Tofu swap: Use tempeh or chickpeas for a different texture and protein profile.
• Veggie variations: Try snap peas, baby corn, carrots, or green beans instead of or alongside the listed vegetables.
• Curry paste alternatives: If you prefer less heat, opt for yellow curry paste or adjust the amount of red curry paste.
• Oil options: Coconut oil or avocado oil work great for frying and add subtle flavor.
• Herb garnish: Thai basil or mint can be swapped for cilantro, depending on your taste preference.

Author’s Commentary

This Vegan Thai Coconut Curry Tofu & Veggies recipe holds a special place in my weeknight rotation. It’s quick to make but delivers complex layers of flavor thanks to the ginger, garlic, and red curry paste. The coconut milk adds a velvety richness without overpowering the dish. I love how the tofu crisps up just right, creating a delightful contrast to the tender veggies.

For those interested in exploring similar flavor profiles, you might enjoy trying a Coconut Curry Chicken And Rice for a non-vegan twist or the Crispy Sesame Ginger Tofu Bowls that offer a fresh take on tofu with a different Asian-inspired sauce. If you’re craving something with a little more kick, the Spicy Thai Peanut Chicken Bowls are a fantastic option as well.

Refrigerate, Freeze, Reheat

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors meld beautifully overnight!
• Freeze: This curry freezes well. Portion it out and freeze in freezer-safe containers for up to 2 months.
• Reheat: Warm gently on the stovetop over medium heat or in the microwave. Add a splash of water or coconut milk if the sauce has thickened too much.

Reader Q&A

Can I use light coconut milk instead of full-fat?

Yes, you can! Light coconut milk will reduce the richness and creaminess slightly, but the dish will still be delicious. Just keep in mind the sauce may be thinner in texture.

What’s the best way to press tofu if I don’t have a tofu press?

No problem! Simply wrap the tofu block in a clean kitchen towel or paper towels, place it on a plate, and put a heavy object like a cast-iron skillet or a stack of cans on top. Let it press for about 15-20 minutes to remove excess moisture.

Can I make this curry spicier or milder?

Absolutely! Adjust the amount of red curry paste to your heat preference. For milder curry, start with half a tablespoon and add more as desired. For extra spice, you can add sliced fresh chilies or a pinch of cayenne pepper.

What can I serve this curry with?

This Vegan Thai Coconut Curry Tofu & Veggies pairs beautifully with steamed jasmine rice, brown rice, or even quinoa for a protein boost. You can also serve it with rice noodles or crusty bread to soak up the flavorful sauce.

Cook This Next

• Coconut Curry Chicken And Rice – a comforting curry dish with tender chicken and fragrant rice.
• Crispy Sesame Ginger Tofu Bowls – a fresh and crunchy tofu bowl with a tangy ginger sauce.
• Spicy Thai Peanut Chicken Bowls – packed with spicy peanut goodness and colorful veggies.

Time to Try It

Gather your ingredients, heat up that skillet, and get ready to dive into a bowl of creamy, spicy, and utterly satisfying Vegan Thai Coconut Curry Tofu & Veggies. Whether you’re cooking for yourself or feeding a crowd, this recipe hits all the right notes and will quickly become a favorite in your recipe box. Don’t forget to garnish generously with fresh cilantro and savor every bite!

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