This Thai-Inspired Vegan Green Tofu Curry is rich, creamy, and delicious. Made with crispy tofu, your choice of veggies, spicy green curry paste, and coconut milk, it’s a perfect comforting vegan meal that’s ready in under 30 minutes.

Thai cuisine is filled with creamy curries that make my mouth water. Depending on your flavor preference, you can choose from many options such as spicy red or green, or mild yellow.

Why You’ll Love this Recipe

This slightly spicy and totally addictive Vegan Green Curry Tofu is:

• Wholesome and healthy. While this dish is a little higher in fat than others on the blog, the fat comes from coconut milk which is a healthy whole-foods option. It’s also loaded with vegan protein and all the veggies your heart desires!
• Fast and Easy. This amazing weeknight recipe requires just 10 minutes of prep and can be on the table in under 30 minutes!
• Versatile. I include instructions to fry, bake, or air-fry the tofu, giving you plenty of options to fit your skill level. For even more ideas on how to customize this vegan green curry recipe, jump down to the “Variations” section.

Ingredients & Substitutions

Here are all the ingredients needed for this Thai-inspired green curry tofu:

• TOFU: I like to use extra firm tofu for this recipe, but firm can also be used. Medium tofu is also an option, however, it will be softer in the middle after frying/baking.
• VEGETABLES: Onions, garlic, and ginger are the staple flavor builders. Then add any veggies you love. I used broccoli and zucchini to keep things green, but feel free to use any vegetable you like.
• GREEN CURRY PASTE: I use the Thai Kitchen brand because it’s vegan. Make sure you read the label before buying any curry because many brands use fish or shrimp in their paste. If you don’t want to buy pre-made paste, you can prepare your own with ingredients like lemongrass, green chilies, garlic, ginger, and spices.
• TAMARI: Tamari is the gluten-free version of soy sauce. If you do not need this recipe to be gluten-free, you can use regular soy sauce. If soy is off the table, you could also substitute liquid aminos (not GF) or coconut aminos.
• RICE VINEGAR: Rice vinegar imparts a sweet, mild flavor. If you don’t have rice vinegar, you can also use apple cider vinegar.
• MAPLE SYRUP: Maple syrup adds a touch of sweetness. You can sub a smaller amount of agave or brown sugar.
• COCONUT MILK: Coconut milk adds richness and creaminess to the curry. Use full-fat canned coconut milk for the best results.
• TOPPINGS: Finish the curry off with toppings of your choice such as sesame seeds, cilantro, and bean sprouts.

How To Make Vegan Green Curry Tofu

This simple Green Curry Tofu comes together in less time than it takes to watch an episode of your favorite sitcom. Here’s how it’s done:

Step 1: Make Crispy Tofu

Here are 3 ways to cook the tofu, but first press it to get rid of all the water. Then cut into cubes and choose your cooking method:

Option 1: Pan Fry

Add the tofu to a pan with a tablespoon of oil and cook over medium heat. Fry for about 2 minutes on each side until golden in color.

Option 2: Bake {Oil-Free}

Preheat oven to 400F. Place the tofu on a baking tray (preferably lined with parchment paper for easy cleanup) and bake for 20-25 minutes, flipping in halfway.

Option 3: Air Fry {Oil-Free}

Place tofu in the air fryer basket and air fry at 400F for 10-15 minutes, tossing the tofu halfway through.

Step 2: Make Sauce & Vegetables

Add a tablespoon of oil to a pan. Add onions and sauté for 2 minutes. Add garlic, ginger, and the rest of the vegetables and cook for another 3 minutes.

Add the curry sauce, tamari, rice vinegar, maple syrup, and coconut milk to the saucepan and bring to a boil. Let it simmer on low heat for 10 minutes.

Divide curry into bowls and top with tofu and optional toppings. Serve and enjoy!

Variations

This vegan green curry tofu is pretty perfect as written, but you know I’m always here for personalized customization. Here are a few ideas to get you started:

• Switch up the veggies: Although I use broccoli and zucchini in this dish, use whatever veggies you’d like or have on hand. Some options include bell peppers, potatoes, sweet potatoes, squash, and eggplant.
• Make it extra spicy: If you like hot foods like Matt and I do, consider adding some fresh jalapeños to the vegetable melange.
• Add some toppings: Fresh cilantro, Thai basil, sliced green onions, peanuts, cashews, or sesame seeds all add a little something special.

Expert Tips & Tricks

Here are a few tips you can follow for perfect vegan Thai-inspired green curry tofu:

• Check your labels: If you are using pre-made curry paste, make sure it’s vegan and does not contain fish or shrimp.
• Keep it crispy: Add tofu right at the end or add it to the top of the curry so it stays crispy.
• Build flavor slowly: The spiciness of curry paste can vary by brand, so start by adding a little at a time and continue to taste it so you don’t accidentally overspice it.

Serving Suggestions

This vegan green curry tofu is super delicious and versatile. Here are a few ideas on how to serve the curry:

• With jasmine, basmati, or brown rice
• On top of buckwheat, soba, or long rice noodles
• Alongside quinoa or other grains
• With veggies of choice
• Top it up with fresh cilantro, bean sprouts, or sesame seeds

Frequently Asked Questions

Can I prepare my own green curry paste?

Yes, you can prepare your own with ingredients like lemongrass, green chilies, garlic, ginger, and spices such as this one.

Is this recipe good for meal prep?

The best thing about this recipe is that you can make it ahead of time. Bake or fry tofu beforehand in an air-tight container in the refrigerator for up to 5 days. Then make the veggies and curry sauce in 15-20 minutes.

You can also prepare the curry separately and freeze it in an air-tight container for up to a month. So, when you feel like enjoying some Thai-inspired green curry, simply thaw the curry, reheat it and enjoy!

What do I do with the leftover curry?

You can keep the curry in an air-tight container for up to 3 days in the refrigerator or freeze it in an air-tight freezer for up to a month.

What other vegetables can I use in this green curry?

You can use asparagus, baby corns, peppers, carrots, snow peas, and mushrooms.

What type of tofu is best for curry?

If you are looking for a denser texture that can get crispy, go with extra firm; if you want a softer texture in the middle, try medium tofu.