Tofu green curry with vegetables

Thai Tofu Green Curry is a flavorful, high-protein dish made with creamy coconut milk, Thai green curry paste, tofu, and fresh vegetables.

Green Curry Tofu

Green curry has always been one of those Thai dishes I want to order, so I had to recreate it at home. This version was very good. It really tastes like a restaurant. The tofu soaks up the spicy and fragrant green coconut curry sauce, while the vegetables add color, crunch and nutrition. Finished with a silky coconut broth, it’s the perfect balance of comfort, warmth and freshness. Serve over jasmine rice for a quick, healthy meal that’s satisfying, delicious, and great for meal prep!

Why this recipe works

I love tofu and try to eat it at least once a week to add more plant-based foods to my diet. Some of my favorite tofu recipes are pan-seared tofu bowls, air fryer peanut curry tofu, and stir-fried tofu with vegetables. This Easy Green Curry Tofu has become my new favorite and I’m excited to add it to my rotation.

• antelope: This healthy curry uses plant-based protein and a variety of vegetables to make a satisfying and nutritious dinner.
• Balanced taste: This dish combines several ingredients to add depth and richness, creating a meal that tastes better than takeout.

Is Thai green curry spicier than red curry?

Thai green curry, made with fresh green chilies, is typically spicier than red curry, which uses dried red chilies. Continue reading below for our top recommendations for green curry.

How to Make Green Curry Tofu with Vegetables

Boil the tofu separately and add it at the end to prevent it from breaking. Also, cook hard vegetables first and then soft vegetables to ensure they cook evenly and without dryness. See recipe card below for printable instructions.

1. Roasting tofu: Heat a large skillet over medium heat and cook until golden on all sides. Then transfer to a plate.
2. Cooking Aromatics: Saute the onion, then mix in the ginger, curry, lemongrass paste, and salt.
3. Vegetable dishes: Add carrots and cauliflower. After 4-5 minutes, add the squash and peas and mix.
4. Bring the curry sauce to a boil: Pour in the fish sauce, lime juice, zest, and coconut milk. Lower the heat to medium and simmer the curry for 4 to 6 minutes.
5. Tofu and herbs: Add tofu to the frying pan and spread the sauce. Sprinkle with herbs and serve.

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• Swap Protein: Replace the tofu with shrimp or shredded chicken thighs.
• Make it vegan Uses vegan fish sauce and green curry.
• Ginger Tips: Don’t throw away that leftover ginger root! If you freeze it in a ziplock bag, you can always use it in your next recipe. No need to thaw or peel them. You can grind it and eat it in your next dish.
• Use whatever vegetables you have. Use zucchini instead of yellow squash and broccoli instead of cauliflower. You can also use bell peppers, mushrooms, or bok choy.
• Make it lighter: I loved how creamy the sauce was with regular coconut milk, but if you prefer, you can use light coconut milk or half a can of regular coconut milk and 7 ounces of water.
• Hub options: If you can’t find Thai basil and don’t like cilantro, use regular basil or mint.

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• Refrigerated storage Leftover tofu curry and rice can be stored in separate containers for up to 4 days. However, if you are packaging to take to work, you can store rice and tofu together in the same container.
• hang tightly With or without food for 3 months. Just know that the rice may absorb some of the sauce, so it may thicken when thawed. You may need to add a little water to thin it out.
• Reheat: Thaw the container in the refrigerator and then place it in the microwave until warm.

More Thai Curry Recipes You’ll Love

For more dinner ideas using curry, check out: Five Healthy Thai Curry Recipes To inspire your next meal!