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Home ❯ Recipes ❯ Vegan Main Dishes

Green Curry Tofu With Vegetables

Updated: 05/10/2022 · Author: Lori Rasmussen · This post may contain affiliate links

photo of curry with text to save on Pinterest.
image of tofu green curry to save on Pinterest.
image to save on Pinterest.
image of tofu green curry to save on Pinterest.

Our Thai green curry tofu is a simplified version inspired by authentic recipes. Made with ingredients you can find at the grocery store, this easy tofu curry comes together in one pan in 30 minutes. With vegan green curry paste and rich coconut milk, it has restaurant-quality flavor and is sure to be an instant family favorite!

colorful green curry tofu in a cast iron skillet.

Whether we're talking about mild curry, spicy curry, Indian curry, Thai curry, or some hybrid of any of these, I am fully on board. Just say the word "curry," and you have my attention.

If you feel the same way, then friend, this tofu green curry is for you! And I can't wait for you to try it.

It's just spicy and rich enough to keep you coming back for more. Think restaurant-quality Thai flavors that you can cook in your own kitchen in only 30 minutes! AND it's vegan.

Read on to learn about the best vegan green curry paste to use and to see how EASY it is to prepare this delicious dish.

After you try it don't be surprised if you find yourself wanting to stock up on cans of green curry paste and coconut milk (guilty!) because knowing you can whip up this amazing meal any day of the week feels sooooo good.

Jump to:
  • Ingredients
  • Selecting a Vegan Green Curry Paste
  • How To Make Green Curry Tofu
  • Serving Suggestions
  • Variations
  • Equipment Needed
  • Storage
  • You might also like:
  • Recipe
  • 💬 Comments

Ingredients

Aside from the taste, one of the best things about this green curry tofu is that you should be able to find everything you'll need at your regular grocery store.

tofu green curry vegetables and other ingredients laid out on a wood cutting board.
  • Thai green curry paste - the most important ingredient! I've tested both Thai Kitchen brand (usually very easy to find in stores) and Maesri's green curry. We prefer the spicier, more concentrated and authentic flavor of Maesri. More on this below.
  • flavor boosters - though most of the flavor comes from the green curry paste itself, I figured since we're including a lot of veggies plus unseasoned tofu, why not fortify those flavors with extra lemongrass, ginger, and garlic! If you don't have access to fresh lemongrass or lemongrass paste (often found in the produce coolers), simply leave it out. No big deal! The curry will still be very flavorful.
  • oil (optional) - I used a tablespoon of avocado oil while heating the curry paste, but you can omit the oil without issue.
  • tofu - super-firm is the most dense and easiest to cook with in this dish (no pressing), but extra-firm tofu also works (press it first).
  • vegetables - feel free to play around with the veggies and use what you have on hand. We wanted a vegetable-heavy green curry so I included onion, mushrooms, broccoli, red bell pepper, and snow peas.
  • coconut milk - I like to use one can of full-fat coconut milk for authentic flavor and one can of lite (or light) coconut milk so the dish isn't SO rich.
  • arrowroot or corn starch - though this certainly isn't authentic, since we're using one can of lite coconut milk, which is thinner, adding a spoonful of starch helps thicken the sauce just enough to perfectly cling to the veggies and tofu.

    Other vegetables you can add to green curry:
    • cauliflower
    • eggplant
    • zucchini or yellow squash
    • green beans
    • carrot
    • asparagus
    • spinach
a spoon scooping up Maesri brand Thai green curry paste from a can.

Selecting a Vegan Green Curry Paste

Many authentic green curry paste recipes contain fermented shrimp. This is also true for some packaged curry pastes you might come across. But at the time of writing this post, the two brands I've listed below are vegan-friendly.

Option 1: Maesri Green Curry Paste

You might find Maesri in stores, but if not you can always order it online. For the best flavor without having to hunt down the specialty ingredients needed to make green curry paste from scratch, I think seeking out Maesri is totally worth it.

Ingredients in Maesri green curry paste:

Fresh green chilies, garlic, wild ginger, shallot, lemongrass, salt, kaffir lime, sugar, galangal, spices (coriander seeds, cumin, cardamom, turmeric), pepper.

Option 2: Thai Kitchen Green Curry Paste

Thai Kitchen green curry paste is easy to find in most U.S. grocery stores. I've used it several times, and it does make a delicious dish! So if this is the only paste you can get your hands on that's just fine.

Ingredients in Thai Kitchen green curry paste:

Green chili, garlic, lemongrass, galangal (Thai ginger), salt, shallot, spices, kaffir lime.

These are the only two brands of green curry paste I've tested. If you come across others just be sure to check the labels for non-vegan ingredients and be aware that the spiciness may vary.

How To Make Green Curry Tofu

Once you start cooking things move quickly. So it helps to have everything prepped and ready to go...

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two photos showing the first stages of cooking the curry paste, onion and tofu.
  1. Preheat a large, high-sided saute pan over medium-low heat. Add the oil, if using, and green curry paste. Stirring frequently, cook for about 1 minute.
  2. Increase heat to medium and add the onion and mushrooms. Cook for about 3 minutes or until softened. Add the garlic, ginger, lemongrass, if using, and cubed tofu. Cook for about 4 minutes, stirring occasionally.
two photos showing adding more vegetables and coconut milk to the pan.
  1. Add the red pepper, broccoli, and snow peas and cook for about 2 minutes. Zest about half of the lime directly into the pan.
  2. Add the can of full-fat coconut milk. Next, add about half of the can of lite coconut milk. Dissolve the starch in the can with the remaining lite coconut milk. Add this to the pan, and bring to a low boil. Reduce to a simmer, and cook for 3 to 4 minutes or until the sauce has thickened and the vegetables are crisp-tender.

Serving Suggestions

Serve green curry tofu with freshly cooked rice. We enjoy jasmine rice with this saucy green curry, but brown rice is great if you prefer whole grains.

Kaffir lime and Thai basil are more traditional, but cilantro and plain old lime juice are also delicious.

a serving of tofu curry with a scoop or rice in a red bowl.

Variations

  • 100% vegetable - omit the tofu for a straight vegetable green curry.
  • less spicy - green curry is meant to be a spicy dish, but you can always adjust the level of heat by using less curry paste, and choosing the Thai Kitchen brand over the more traditional Maesri paste.
  • with crispy tofu - for this dish, since the coconut green curry sauce is the star of the show, we really don't mind the tofu being "plain" and basic. And it's nice not having the extra steps of pre-cooking the tofu.
    But if you prefer a crispy tofu, either sear it first, before heating the curry paste, bake it in the oven, or air fry the tofu. Then place the crispy cubes of tofu on top of each individual serving of green curry.

Recently we've been enjoying 1-skillet meals like this White Chili Skillet Casserole, where the rice (or another grain) is cooked right in the pan. I even tested that method with this green curry.

And though it was convenient not to have to cook rice separately and super comforting to have jasmine rice soaking up all the coconut milk and flavors, we decided the green curry and veggies really do taste best with rice served on the side. This also allows for decreased cook time so the veggies stay vibrant and crisp.

Equipment Needed

Because of the volume of veggies and tofu plus the sauciness of the green curry, you'll need a large pot or pan with at least 3-inch tall sides.

A large cast iron skillet works well or a large saute pan.

You'll also need a microplane zester for the ginger, lemongrass, and lime zest.

Storage

Store leftover green curry tofu in an airtight container in the refrigerator for up to 5 days. Can also be frozen.

large pot full of green curry with lime and cilantro.

You might also like:

  • spicy thai soup in white bowls
    Spicy Thai Soup With Soy Curls
  • curried seitan plated with rice
    Easy Vegan Massaman Curry With Seitan
  • overhead shot of three Thai Larb lettuce cups on a white platter
    Thai-Inspired Vegan Larb
  • tofu and vegetable stir fry with rice and Szechuan sauce in a bowl.
    Szechuan Tofu With Vegetables

I hope you enjoy this easy green curry tofu as much as we do. If you try the recipe please comment below to let us know!

Recipe

creamy coconut green curry tofu with colorful vegetables in a skillet.

Green Curry Tofu With Vegetables

Author: Lori Rasmussen, My Quiet Kitchen
This simplified Thai green curry tofu is inspired by more authentic recipes and made with ingredients you can find at your regular grocery store. Tofu green curry comes together in 1 pan in 30 minutes,. With your favorite veggies, rich coconut milk, and spicy green curry paste, it's flavor-packed and sure to become an instant favorite! Gluten-free, oil-free option.
4.80 from 10 votes
Servings: 4 servings
Prep Time: 15 minutes mins
Cook Time: 15 minutes mins
Total Time: 30 minutes mins
Save on Pinterest Print Recipe

Equipment

  • large saute pan
  • microplane

Ingredients

  • 4 to 6 tablespoons green curry paste - See Notes; I use 1 whole (4 oz) can Maesri.
  • 1 tablespoon oil, optional
  • 1 medium yellow onion, chopped
  • 6 ounces mushrooms, sliced - such as shiitake (remove woody stems), baby bella, or white button
  • 4 large cloves garlic, minced
  • 1 small thumb-size piece ginger root, peeled and grated
  • 1 2-inch piece lemongrass, optional, outer layer removed, grated - or about 1 teaspoon lemongrass paste
  • 14 to 16 ounces super-firm tofu, patted dry and cubed - or extra-firm tofu, pressed
  • 1 large red bell pepper, thinly sliced
  • 1 large broccoli crown, cut into small florets, or cauliflower - about 6 ounces
  • 2 handfuls fresh snow peas - about 3 ounces
  • 1 (14 oz) can full-fat coconut milk
  • 1 (14 oz) can lite coconut milk
  • scant 1 tablespoon arrowroot starch - or corn starch
  • 1 teaspoon fine sea salt
  • lime zest and juice

For serving:

  • cooked rice, lime, and cilantro

Instructions
 

  • Once you begin cooking things move quickly. So it helps to have everything prepped and ready to go. Preheat a large, high-sided skillet or saute pan over medium-low heat.
  • Add the oil, if using, and green curry paste. Stirring frequently, cook for about 1 minute.
  • Increase heat to medium and add the onion and mushrooms. Cook until softened, about 3 minutes.
  • Add the garlic, ginger, lemongrass, if using, and cubed tofu. Cook for about 4 minutes, stirring occasionally. Add the red pepper, broccoli, and snow peas and cook for 2 minutes. Add the zest of half of a lime to the pan.
  • Add the can of full-fat coconut milk to the pan. Next, add about half of the can of lite coconut milk. Dissolve the starch in the can with the remaining lite coconut milk. Add this to the pan, and bring to a low boil. Reduce to a simmer, and cook for about 4 minutes or until the sauce has thickened and the vegetables are crisp-tender.
  • Serve with rice, fresh cilantro and lime.

Notes

Amount of curry paste
Green curry is meant to be a spicy dish, but you can always reduce the heat by using less curry paste, and choosing the Thai Kitchen brand over the more traditional Maesri paste. Serving with plenty of rice doesn't hurt either! 
For our tastes, using the entire 4 oz. can of Maesri is the perfect amount of curry paste for the volume of this recipe; it's flavorful but not overly spicy or salty. However, salt and spice are very subjective! You may want to start with less if you prefer milder flavors.
Storage
Store leftovers in an airtight container for up to 5 days. May also be frozen.

Estimated Nutrition (per serving)

Calories: 378kcalCarbohydrates: 17gProtein: 17gFat: 26g

Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.

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    Recipe Rating




  1. Traci Bultz says

    October 14, 2024 at 7:53 pm

    I loved all the veggies, but thought it lacked flavor. I used an entire jar of green curry and ended up having to add some regular powdered curry to get the flavor to come through. Also the tofu needed to be seared or something as it just fell apart in the sauce. I might try the recipe again with some modifications.

    Reply
    • Lori Rasmussen says

      October 16, 2024 at 9:37 am

      Hi Traci - If you didn't use Maesri green curry, I recommend ordering some and trying again. Definitely flavorful! And using a firmer type of tofu should help. I didn't sear it because it's meant to soak up all of the curry and coconut flavor, but pan-frying it first is obviously fine if that's what you prefer.

      Reply
  2. Craig P. says

    March 19, 2024 at 8:22 am

    Made this last night and it was delicious. I added a few more veggies, air fried the tofu and used only light coconut milk.

    Reply
  3. Diane Lloyd-Jones says

    May 18, 2022 at 10:28 am

    Loved it! And so quick and easy - perfect for a weekday. Definitely 5 stars.

    Reply
    • Lori says

      May 19, 2022 at 7:33 am

      Excellent! I'm so glad you enjoyed it, Diane.

      Reply
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Hi, I'm Lori!

I'm passionate about flavor and simplicity. I share vegan recipes with a focus on both!

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