Vegan Thai Green Coconut Curry with Tofu and Veggies

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 145.1
  • Total Fat: 6.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 82.5 mg
  • Total Carbs: 11.1 g
  • Dietary Fiber: 1.8 g
  • Protein: 6.7 g

View full nutritional breakdown of Vegan Thai Green Coconut Curry with Tofu and Veggies calories by ingredient
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Tofu and veggies cooked in a spicy coconut curry sauce. Warming and delicious.
Serve over brown rice.
Tofu and veggies cooked in a spicy coconut curry sauce. Warming and delicious.
Serve over brown rice.

Number of Servings: 6


    1 Block Firm Tofu
    2 Cups Fresh Broccoli
    1 Red Pepper
    1 Green pepper
    1 Cup Fresh Mushrooms
    1/2 Onion
    3 Cloves Garlic
    2 tsp Thai Green Chili Paste (use more or less to taste)
    1 Can Lite Coconut Milk
    1 tsp Ginger Powder (or use 1 TBSP fresh grated ginger)
    Lemongrass (optional)
    1 Cube Veggie Boullion (optional)
    1 TBSP Arrowroot Powder (or cornstarch)


Makes 6 servings of roughly 1.5 cups each.

Drain and press the tofu. While that is being pressed (wrap in a towel on a plate and cover with something heavy like a dictionary), chop the veggies.
Then cube the tofu into 1/2 inch cubes.

Heat 1 tsp of oil in a skillet and add the tofu. Brown a bit on all sides. Once browned some, or firmed up a little, remove and set aside.

Heat 1 tsp of oil in a wok (or very large high-sided skillet if you absolutely have no wok). Add the onion and garlic (and ginger if you are using fresh). Stir fry until tender.

Add the veggies and tofu and stir fry until the veggies have cooked a little (they don't need to be fully cooked, just on their way there).

In a small bowl, mix the coconut milk with the ginger powder, veggie boullion, and curry paste. Then add to the wok along with lemongrass if using.

Cover and simmer, stirring occasionally, until the veggies are cooked and flavors have mixed.

Serve with brown rice.

Number of Servings: 6

Recipe submitted by SparkPeople user KATJWINTER.

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Member Ratings For This Recipe

  • Serve it over brown rice. Hot enough for me but I'm timid. Yummy. - 6/3/14

    Was this review helpful?   yes  No
  • Yum. Needs MORE green curry paste - up to a quarter cup, but I'm a big fan. Might not need ginger and garlic, with enough curry paste in there. Serve over quinoa. Enjoy! - 3/27/13

    Was this review helpful?   yes  No
  • This is lovely! We found Chinese broccoli in the international market, so we used that (stir-fried its leaves last) along with frozen lemongrass pulp. Even my 2-yr-old granddaughter loved it! - 2/16/13

    Was this review helpful?   yes  No
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