Delicious, rich, creamy, filled with all kinds of bold flavors and a little kick of heat, this Vegan Thai Green Curry Tofu is a hearty, comforting meal that's as good for your body as it is satisfying to the palate.
Course Main Course
Prep Time 10minutes
Cook Time 12minutes
Total Time 22minutes
Author Sonia! The Healthy Foodie
1 -14ozblock firm or extra-firm tofupressed* and cut into cubes
Before you start, be sure that all your ingredients are prepped and ready to go and make the sauce by mixing all the ingredients together in a large measuring cup. Don't worry if your sauce has a tendency to separate (coconut milk will sometimes do that) it'll all come together perfectly smooth once it heats up.
Heat the avocado oil in a large wok or skillet set over high heat. Once hot, add the tofu cubes and cook them on each side for 1 or 2 minutes, until they get crispy and golden brown.
Transfer the tofu to a bowl, then add the onion and mushrooms to the wok and cook them for about 2 minutes, until softened and fragrant.
Next, add the garlic, bok choy, zucchini and bell pepper and continue cooking for another 2 to 3 minutes, until softened but still slightly crunchy.
Return the tofu to the pan then add the sauce and mix well. Bring to a gentle simmer and cook for about a minute, until the sauce is smooth and slightly thickened.
Remove from heat and allow to sit for a few minutes before serving, with a side of basmati rice, or your favorite noodles or grain.
*If time permits, I strongly recommend that you press the tofu for about an hour before you get started, to remove excess water from it. Omit if time won't allow. **Many curry pastes contain shrimp paste or fish sauce, so check your label carefully to be sure it's vegan. Also, some brands are much spicier than others, so if you're intolerant to heat, you might want to start by using less paste and add more as needed to suit your own preference.