In this vegan Thai green curry recipe, coconut milk and green curry paste combine in a rich, flavorful sauce that perfectly complements roasted tofu and veggies. Serve with rice for an easy weeknight dinner.
I take an unconventional route in this recipe: roasting the veggies and tofu rather than sauteeing them. I find that throwing the tofu, onion, eggplant, and bell pepper in the oven is easier and takes less time overall since I’m able to work on the coconut milk green curry sauce while the veggies are roasting. If you don’t want to use your oven, you can easily saute the veggies and tofu on the stove before continuing with the rest of the recipe.
How to Make Vegan Thai Green Curry
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Start by preheating your oven and slicing up an onion. Then cut the tofu into cubes. Place the tofu on one side of a nonstick baking sheet in a single layer and spread on onion on the other side. If you don’t have a nonstick baking sheet, use a regular baking sheet, cover in foil, and spray with cooking spray.
Place the tofu and onion in the oven and cut up the eggplant and bell pepper. Spread the eggplant and bell pepper on another baking sheet and place in the oven with the tofu and onion. Bake the tofu and onions for about 20 minutes and the eggplant and bell pepper for about 15 minutes.
While the veggies are baking, prep your sauce. I like to use prepared ginger paste, garlic paste, and lemongrass paste, which I’ve found in my local grocery store in the refrigerated section near the fresh herbs. They’re not quite as good as fresh, but a lot easier to use and are perfect for weeknight dinners. If you don’t have the prepared ginger and garlic, then go ahead and mince and grate them now. Measure out the ginger, garlic, lemongrass paste, lime juice, and green curry paste into a small bowl and mix together. Make sure to use vegan green curry paste to make this vegan (some versions use shrimp paste or fish sauce).
When the veggies have about 8 minutes left in the oven, heat a large nonstick skillet over medium heat and add a tablespoon of vegetable oil. Then add the sauce and cook for about 2 minutes until fragrant. Add a tablespoon of cornstarch to the coconut milk, then add the coconut milk to the skillet and bring to a boil to thicken, stirring frequently. When the roasted vegetables are done, add them to the curry sauce on the stove and stir gently. Serve with rice.
If you try this recipe for vegan Thai green curry, leave a comment and review below and let me know how it worked out for you!
Green Curry Tofu
- 14 oz firm or extra firm tofu
- 1 large onion
- 1 eggplant
- 1 bell pepper
- 1 teaspoon garlic minced
- 1 tablespoon ginger minced
- 1 tablespoon lemongrass paste
- 1 tablespoon lime juice
- 2 tablespoons green curry paste
- 1 can coconut milk
- 1 tablespoon cornstarch
- Rice for serving
- Preheat oven to 400 degrees F.
- Cut the tofu into cubes. Place in a single layer on one side of a nonstick baking sheet. Slice an onion and place on the other side.
- Place in the oven and set a timer for 20 minutes.
- Then cut the eggplant into 1-inch cubes and slice the bell pepper. Place side by side on another nonstick baking sheet and place in the oven with the tofu and onion. Bake for the eggplant and bell pepper for 15 minutes.
- Meanwhile, measure the garlic, ginger, lemongrass paste, and lime juice, and curry paste in a small bowl.
- When there are about 8 minutes left for the vegetables in the oven, add vegetable oil to a large nonstick skillet and heat over medium heat. Add the garlic, ginger, lemongrass, lime juice, and green curry paste. Cook for 2 minutes.
- Mix the coconut milk with cornstarch and add it to the skillet. Heat through and bring to a boil, stirring frequently.
- When the roasted veggies and tofu are done, add them to the coconut milk mixture in the skillet and gently mix together. Serve with rice.