This Tofu Thai Green Curry recipe features tender vegetables and tofu simmered in a flavorful green curry sauce. A one-pot recipe that’s ready to eat in just 30 minutes, this bright and slightly spicy dish is perfect for weeknight dinners!
This Tofu Thai Green Curry is a fresh and vibrant dish that’s ready to eat in just 30 minutes! Made with an herbaceous green curry sauce, tofu, vegetables, and pickled jalapenos, every bite is completely irresistible and layered with flavor.
Traditionally made with chicken and fish sauce, vegan green curry is easy to make without missing out on any of the classic flavors. The base flavor of this dish comes from a mix of green curry paste and lemongrass paste, plus sauteed ginger and garlic. From there, a handful of vegetables, tofu, sauces, herbs, and coconut milk are added to complete the meal.
It’s an easy, bright, and tasty meal you can make ahead of time for meal prep or serve for family dinners. The spice levels are also easy to adjust, making this recipe both adult and kid-friendly!
Jump to:
What is green curry?
Thai green curry is a popular Thai recipe that’s similar to yellow curry and red curry, as it’s made with a flavorful sauce, some spice, vegetables, and served with rice. It can be made easily with store-bought green curry paste or homemade green curry paste if you’re up for the challenge! The finished result tastes very vibrant, fresh, herbaceous, and aromatic.
Thai green curry ingredients
- Tofu - I recommend using medium firm tofu or smooth tofu because it’s more delicate compared to firm or extra firm tofu. Just don’t use silken tofu as it’s too soft. If you want to switch up the protein in your curry, feel free to use vegan chicken, tempeh, or chickpeas instead.
- Green curry paste - This curry paste is mild in flavor, well balanced, and affordable. Just make sure to check the label first to ensure it’s vegan-friendly!
- Lemongrass paste - You can usually find this in a tube near the herbs and produce in most major grocery stores.
- Coconut milk - To help tone down the strong flavors while giving the curry a smooth texture and slight sweetness.
- Broth - Vegetable broth, vegan chicken broth, or bouillon all work!
- Soy sauce - Or gluten free tamari.
- Pickled jalapenos - These give the green curry lots of depth and a little heat! The brine will add more heat so leave it out if needed or stir in a splash of lime juice to taste at the end.
- Vegetables - I always use mushrooms and peppers in this recipe but you can use any veggies you like. Try using peas, canned bamboo shoots (rinsed well), Japanese eggplant, broccoli, baby corn, or cauliflower.
- Herbs and spices - You’ll need garam masala, brown sugar, kaffir lime leaves, cilantro, and either Thai basil or regular basil.
How to make tofu Thai green curry
This one pot green curry recipe is easy to put together. Just prepare and chop the tofu, herbs, and vegetables ahead of time so the cooking process is a breeze. Here’s how it’s done:
- Prep the tofu: Gently drain the tofu by wrapping it in paper towels and leaving it to drain over a metal rack. When it’s done, slice the brick into 1-inch cubes.
- Make the green curry sauce: Saute the ginger, garlic, lemongrass, and green curry paste in a large pot over medium heat. Next, add the coconut milk, water, soy sauce, jalapenos, sugar, garam masala, lime leaves, and cilantro. Leave it to simmer for a few minutes.
- Add the veggies and tofu: Gently stir the vegetables and tofu into the green curry. Cook until the vegetables are tender and the sauce has reduced slightly.
- Add the flavor: Take the curry off of the heat and stir in the basil. Taste and season as necessary. When it’s to your liking, ladle the green curry over rice and enjoy! For full ingredients and instructions see printable recipe card below
Serving suggestions
Just like vegan red curry, it’s best to serve your finished tofu green curry with a scoop of cooked basmati or jasmine rice. A piece or two of vegan naan will soak up all of that delicious green sauce as well. Add some cilantro or basil, lime wedges, and chili garlic paste as a garnish and enjoy!
Frequently asked questions
Some brands of Thai green curry paste contain shrimp paste so it’s always best to double-check the label. My go-to vegan-friendly brands are J-LEK, Maesri, and Thai Kitchen (find a little bitter)
Green curry paste is very herbaceous, bright, and fresh because it’s made with so many herbs. This also means it isn’t as spicy as red curry paste.
The leftovers can be stored in an airtight container in the fridge for 3 to 4 days. You can freeze it but I prefer not to. The sauce freezes well.
Yes! This green curry is wonderful for make ahead meals throughout the week. Just reheat in the microwave.
Looking for more Asian-inspired vegan recipes?
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!
Follow me on PINTEREST and INSTAGRAM for more tasty Plant Based & Vegan Recipes❤️
Subscribe here for free weekly recipes delivered right to your inbox! No need to scour the internet. Your one stop shop for recipes is here😊 No spam I promise!
Print
Tofu Thai Green Curry
- Total Time: 30 minutes
- Yield: 4 Servings 1x
- Diet: Vegan
Description
This Tofu Thai Green Curry recipe features tender vegetables and tofu simmered in a flavorful green curry sauce. A one-pot recipe that’s ready to eat in just 30 minutes, this bright and slightly spicy dish is perfect for weeknight dinners!
Ingredients
For green curry:
- 1- 454 g (1 lb) block medium firm tofu or ‘smooth’ tofu, not silken*
- 1 tablespoon oil*
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated and chopped
- 1 tablespoon lemongrass paste*
- 5 tablespoons green curry paste*
- 1 can full fat coconut milk
- ¾ cup water or vegetable broth or vegan chicken broth*
- 1 tablespoon tamari or soy sauce
- 1 tablespoon pickled jalapeño peppers, chopped + 1 tablespoon of the pickling brine*
- 1 tablespoon brown sugar, packed
- 1 teaspoon garam masala
- 10 dried kaffir lime leaves, or 5 fresh* (optional)
- ½ cup chopped cilantro + more for serving
- 1 and ½ cups quartered cremini mushrooms
- 1 cups snow peas, strings removed
- ½ cup thinly sliced red bell pepper
- ¼ to ⅓ cup fresh basil, regular or thai rough chopped*
For serving:
- 3-5 cups cooked or steamed rice, basmati or jasmine
- Chopped cilantro and basil
- Lime wedges
- Chili garlic paste
See notes* section for ingredient information and substitutions
Instructions
- Tofu: wrap tofu gently in a couple layers of paper towel or drain over a metal rack, slice into 1 inch cubes and set aside.
-
Prep: Get rice cooking, if using and prep all ingredients, set aside.
-
Curry sauce:: In a 4 quart dutch oven pot, heat oil over medium heat. Add ginger, garlic, lemongrass and green curry paste and saute for 2 minutes, it will start to dry out a little.
-
Stir in the coconut milk, water, tamari, jalapenos, sugar, garam masala, lime leaves and cilantro -not the basil- cook over medium heat at a good simmer for 3 minutes
-
Add the veggies and tofu: Stir in the vegetables. Gently add the cubed tofu evenly over the top. Gently press down to submerge in broth. Once it’s bubbling, cook for 5 minutes until mushrooms are tender and peppers and peas are tender crisp. Sauce should reduce a little but still be thin. Turn down heat a little if necessary
-
Remove from heat and stir in the basil. Taste for seasoning; add salt and pepper and or tamari, more sugar, etc,..if needed. Add a squeeze of lime juice or reserve for table. Remove lime leaves.
-
Enjoy: Serve curry over rice with herbs, lime juice, garlic sauce, etc.. enjoy! For step by step photos, FAQ, suggestions see above post.
Notes
- Tofu: medium firm tofu or smooth tofu is what I recommend for this recipe. It is delicate compared to firm or extra firm tofu but will hold its own in curries if handled gently. It is common in Thai curries, do not use silken tofu, it is too soft.
- Lemongrass paste: Usually found in tubes in the refrigerated section of most grocery stores.. I never use fresh stalks unless I’m making a homemade curry paste.
- Green curry paste: I mostly use the j-lek brand. It is mild, well balanced flavors, and affordable. There are lots of brands to choose from, some spicier than others. Mae ploy, Maesri (good one),etc..( thai kitchen, I find a little bitter) just check label to make sure it’s vegan (no fish sauce)
- Broth: instead of water use mushroom or veggie broth or vegan chicken broth (1 teaspoon no chicken bouillon + water)
- Kaffir lime leaves: check the asian aisle of your supermarket for dried variety. It's affordable, dried will not crumble in your curry, it will rehydrate, if you can find fresh use it. Or omit completely
- Thai basil: if you can't find it use regular basil I usually do!
- Jalapenos: something I just love in this! The brine adds more heat so leave out if needed and just stir in a little lime juice to taste at the end of cooking. I also like a little chili garlic paste for serving. It is wonderful too for depth of flavor and a little heat.
- Veggies: use any veggies you like. I always use mushrooms and peppers but I swap out peas sometimes with canned bamboo shoots (rinse well), japanese eggplant or maybe try broccoli, baby corn, cauliflower?
- Oil free option: just omit the oil!
- To store and freeze: Leftovers hold up well for 3-4 days in the fridge. Reheat in the microwave or pot. I don't recommend freezing the whole dish but you could freeze the sauce.
- Prep Time: 20 Minutes
- Cook Time: 10 Minutes
- Category: Mains, gluten free, 30 minute vegan recipes
- Method: Stovetop
- Cuisine: Thai, Asian
Christine Tetreault
Ermygawd, this was sooooo incredibly delicious and loaded with flavour…much to my surprise, far more flavourful than the Thai green curry chicken I have been making for 20 years…and I thought it was amazing. I couldn’t find lemongrass paste, so used crushed, fresh lemongrass and it was TDF. Thank goodness for your site, it is making Veganuary so easy.
Christine Tetreault
I cannot source lemongrass paste. How do I incorporate fresh lemon grass in this recipe?
Emily
Hi Verna, should the tofu be cooked before adding it to the curry?
Verna
No it’s not necessary to cook the tofu first you can add the tofu cubes directly to the simmering green curry (my preference) without frying them first but of course if you prefer you can crisp them up in an air fryer or a pan with oil and then add. Hope this helps. Enjoy!
Gwen
10 stars!!!!! A top notch green curry. Really impressive dish with outstanding flavour. Never would’ve thought to add garam masala. I am already planning when to make it again haha! Thanks a bunch 😊
Verna
Oh that's so nice of you to say. I am so glad you enjoyed it, thank you for the wonderful feedback it is so appreciated 🙂
Amanda
I could've been dining at a 5 star Thai restaurant this curry was that delicious. Thank you so very much for sharing such a wonderful recipe.
Verna
You are so welcome. Thank you for the wonderful feedback
Raylin
This curry was delicious. I was hesitant in using softer tofu but I really enjoyed the texture. Thank you!
Verna
Glad to hear that, thanks!