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    Home » Recipes

    UPDATED: Mar 22, 2022

    Thai-Inspired Vegan Green Curry Tofu

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    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.

    overhead shot of green curry with mixed vegetables and tofu with white rice.

    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.

    Jump to:
    • Why You'll Love this Recipe
    • Ingredients & Substitutions
    • How To Make Vegan Green Curry Tofu
    • Variations
    • Expert Tips & Tricks
    • Serving Suggestions
    • Frequently Asked Questions
    • More International Inspired Recipes
    • 📖 Recipe
    • 💬 Reviews

    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:

    pictures of the thai green curry ingredients as an infographic.
    • 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!

    crispy tofu green curry in a white bowl with a slice of lime.

    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.
    overhead shot of vegan Green Curry Tofu in a white bowl on a white table with a bowl of white rice.

    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.

    More International Inspired Recipes

    • Quick Curry Noodles with Toasted Cashews
    • Vegan Butternut Squash Curry
    • Vegan Thai Red Curry Mac and Cheese
    • Thai Basil Noodles with Tofu

    If you make this recipe and LOVE IT, please give it 5 stars ⭐⭐⭐⭐⭐!

    📖 Recipe

    Thai-Inspired Green Curry Tofu

    Author: Mary Ellen Valverde | VNutrition
    This Thai-Inspired Green Tofu Curry is rich, creamy and delicous. Made with crispy tofu, veggies, green curry paste, coconut milk, it's a perfect comforting vegan meal that's ready in under 30 minutes.
    5 from 1 vote
    Print Recipe Pin Recipe SaveSaved!
    Email Recipe & Ingredients
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine American
    Servings 4
    Calories 360 kcal
    Prevent your screen from going dark

    Ingredients
      

    • 14 oz organic firm tofu pressed, drained, and cut into cubes
    • 1 Tablespoon olive oil for oil-free recipe, see notes*
    • 1 small onion chopped
    • 2 cloves garlic minced
    • 1 teaspoon fresh ginger minced (or ¼ teaspoon ginger powder)
    • 1 head of broccoli cut into small florets
    • 2 large zucchini sliced

    GREEN CURRY SAUCE

    • 2 Tablespoon green curry paste Check your curry paste label for fish paste! Some brands use this in their curry paste.
    • ¼ teaspoon turmeric
    • 1 Tablespoon low sodium tamari or soy sauce if gf not needed
    • 1 teaspoon rice vinegar can sub apple cider
    • 1 teaspoon maple syrup
    • 1 13.5 oz can coconut milk

    Toppings (optional)

    • bean sprouts
    • sesame seeds
    • handful of fresh cilantro chopped

    Instructions
     

    • Add a few tablespoons of water to the pan. Add onions and cook for 2 minutes.
    • Add garlic, ginger, and the rest of the vegetables and cook for another 3 mins.
    • Add the curry sauce ingredients to the saucepan and bring to a boil, then turn down the heat and simmer for 10 mins (or until veggies are done to your liking)
    • Divide curry into bowls and top with tofu and optional toppings. Serve with your choice of rice, other grain, or even noodles.
    • Cook tofu according to your prefered method (below)

    Notes

    * If you're not using oil, you can:
    • Bake the tofu for 20-25 mins at 375 degrees or air fry the tofu for 10-15 minutes at 400F (see post for more info)
    • Cook the vegetables in veggie broth. Start with a few tablespoons and add more if needed.
    **Make sure the pan is large enough to fit veggies and sauce. If not, use a large sauce pan when starting to make the veggies and sauce.
    Nutrition information is for the green curry tofu only. It does not include rice, pasta, or oil (in case people are using the oil-free tofu cooking methods). 

    Nutrition

    Calories: 360kcalCarbohydrates: 26gProtein: 20gFat: 21gSodium: 486mgFiber: 6gSugar: 19gVitamin A: 1295IUVitamin C: 166mgCalcium: 431mgIron: 1.7mg

    PLEASE NOTE: Nutritional information data is computer generated and only an estimate so it should be used only as a guide.

    Mary Ellen
    Mary Ellen

    Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel clear and confident about what is uniquely nourishing to them. Mary Ellen's recipes and nutrition information have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more. 

    Mary Ellen
    Website |  + postsBio

    Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel clear and confident about what is uniquely nourishing to them.Mary Ellen's recipes and nutrition information have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more. 

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    Comments

    1. Deborah Smikle-Davis (@debsmikdav1) says

      September 01, 2016 at 2:50 pm

      What a pleasure it will be to make this hearty curry dish in my own kitchen!
      I am so delighted that you shared this healthy and delicious Green Curry With Tofu with us at the Plant-based Potluck Party. I'm Pinning and sharing this!

      Reply
      • Mary Ellen says

        September 02, 2016 at 6:47 am

        Thanks so much Deborah!!!

        Reply
    2. Julie @ Running in a Skirt says

      August 31, 2016 at 3:20 pm

      This recipe is gorgeous! Love all the green. Thanks for linking up to Best of Blogs. Pinned for you!

      Reply
      • Mary Ellen says

        August 31, 2016 at 4:33 pm

        Thanks Julie!

        Reply
    3. Janelle @ Run With No Regrets says

      August 31, 2016 at 11:48 am

      This looks great! I have only had tofu a couple of times but this looks delicious!

      Reply
      • Mary Ellen says

        August 31, 2016 at 4:34 pm

        It's tasty Janelle! Leery me knew if you give it a try!

        Reply
    4. shaheen says

      August 29, 2016 at 12:26 pm

      So sorry for the delay in coming by, I thought I had. This Green Curry is way too pretty to eat, but we must! Nom nom nom. Hope you will join in #EatYourGreens for September again.

      Reply
      • Mary Ellen says

        August 29, 2016 at 12:30 pm

        Hi Shaheen! Thanks so much! I'm going to be doing a eating healthy challenge for September so I hope to have a lot of greens to share!

        Reply
    5. Farrah says

      August 27, 2016 at 10:39 pm

      Yay! I love curry and this sounds + looks super good! I guess I know what I'm doing with my last block of tofu! 😛

      Reply
      • Mary Ellen says

        August 28, 2016 at 6:14 pm

        Thanks so much! I hope you like it Farrah!

        Reply
    6. mel | avirtualvegan.com says

      August 27, 2016 at 12:51 am

      This looks so healthy and delicious! And coconut milk makes everything better! Its amazing stuff. I love the challenge of trying to recreate dishes I have eaten in restaurants and cafes. I had an awesome meal in Hawaii that I have been meaning to try. I really must get on with it!

      Reply
    7. Johanna @ Green Gourmet Giraffe says

      August 26, 2016 at 6:55 pm

      this looks so beautiful with all the green veg - I think you have to have coconut milk in a green curry - never had one without it!

      Reply
      • Mary Ellen says

        August 26, 2016 at 7:19 pm

        Thanks! yes, it was so much better with the coconut milk Johanna!

        I thought it was odd seeing and tasting the restaurant version but it worked there, I just can't get it to work for me!

        Reply
    8. Jenn says

      August 26, 2016 at 4:30 pm

      I could go for a huge bowl of this right now! Love curry. And the tofu looks perfect!!

      Reply
      • Mary Ellen says

        August 26, 2016 at 7:22 pm

        Thank you so much Jen! Curries are one of my favorite foods now!

        Reply
    9. Amy Katz from Veggies Save The Day says

      August 26, 2016 at 4:23 pm

      I love green curry! Well, really all curry if it contains coconut milk. 🙂

      Reply
      • Mary Ellen says

        August 26, 2016 at 7:21 pm

        Coconut milk makes just about everything taste better doesn't it? 🙂

        Reply
    10. Vicki says

      August 26, 2016 at 2:37 pm

      This looks really great! Love all the greens.

      Reply
      • Mary Ellen says

        August 26, 2016 at 7:17 pm

        Thanks so much Vicki! 🙂

        Reply
    11. Randi Tisdall says

      August 26, 2016 at 8:58 am

      That green curry looks delicious- I'm usually a red curry fan but I think I may have to slide over to the other team to try this out lol. Thanks for sharing!

      Reply
      • Mary Ellen says

        August 26, 2016 at 12:48 pm

        I'm more a red curry fan myself but all they had on the menu was green so I went for it. I was surprised how much I like it!

        Reply
    12. fitfoodiemama says

      August 25, 2016 at 10:50 am

      This actually sounds really yummy! I love curry and bean sprouts- pinned for later so I can give it a try! 🙂

      Reply
      • Mary Ellen says

        August 25, 2016 at 11:05 am

        Thanks Annmarie! I hope you like it!! 🙂

        Reply
    13. Christine @ Run Plant Based says

      August 24, 2016 at 10:33 pm

      This sounds amazing, great flavor combo and gorgeous colors. Thanks!

      Reply
      • Mary Ellen says

        August 25, 2016 at 8:06 am

        Thanks so much Christine!

        Reply
    14. The VegHog says

      August 24, 2016 at 11:27 am

      Thank you so much for sharing with Eat Your Greens, this is a wonderfully green vegan dish indeed. Sounds so tasty! The round up will be up on my blog at the end of the month.

      Reply
      • Mary Ellen says

        August 24, 2016 at 1:44 pm

        Thanks! Looking forward to seeing all the other Eat Your Greens recipes!

        Reply
    15. kimmythevegan says

      August 23, 2016 at 10:39 pm

      This sounds so good!!!! Wow! And your pictures are gorgeous!
      I can't wait to try this =)
      This was a fabulous dish to recreate. YUM

      Reply
      • Mary Ellen says

        August 24, 2016 at 1:43 pm

        Thanks Kimmy! I didn't think these pictures would come out that great but you're the second one to comment on them saying they were nice so I guess I did an okay job. I never know how they'll come out! 🙂

        Reply
        • Kimmythevegan says

          August 28, 2016 at 10:32 pm

          I tried this tonight. It was SOOOOOO good!!! And I'm super excited about the leftovers for the next couple of days worth of lunches. The sauce.... zomg so tasty!

          Reply
    16. kateringforveggies says

      August 23, 2016 at 6:48 pm

      If it tastes as good as it looks, it's definitely going to be a big success in my house! By the way, I have to say that your pictures are stunning!

      Reply
      • Mary Ellen says

        August 24, 2016 at 1:42 pm

        Thanks Kate! Hopefully it does taste good to everyone. 🙂 Aw, thanks, I've been trying to work on my pictures but I never know if they're up to par or not.

        Reply
    17. Rachel says

      August 22, 2016 at 8:24 pm

      Mary Ellen, this looks awesome. I have to tell you -- I made one of your recipes a couple weeks ago and it was a huge hit with the fam!

      Reply
      • Mary Ellen says

        August 24, 2016 at 1:41 pm

        Oh, I'm so happy to hear that! I love when people try and like my recipes! Thanks so much for letting me know!

        Reply
    18. Courtney's Cookbook says

      August 22, 2016 at 4:19 pm

      This is so green and pretty! I am always up for a curry. 🙂

      Reply
      • Mary Ellen says

        August 24, 2016 at 1:41 pm

        Thanks so much Courtney!

        Reply
    19. awhiskandtwowands says

      August 22, 2016 at 12:49 pm

      One of my favorite things about traveling is the inspiration and coming home to recreate dishes! This one looks so delicious, all that green goodness! Thank you for linking up with us for Meatless Monday!

      Reply
      • MaryEllen@VNutrition says

        August 22, 2016 at 1:40 pm

        Thanks Sarah! I love recreating dishes from my travels. It's like I'm back there. 🙂

        Reply
    20. Deborah @ Confessions of a mother runner says

      August 22, 2016 at 11:52 am

      Love all the greens in there! looks delicious and thanks for joining us for meatless Monday today

      Reply
      • Mary Ellen says

        August 22, 2016 at 12:30 pm

        Thanks Deborah!

        Reply

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