Name: Vegan Thai Green Curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Thai
Ingredients: 1 block (16 oz) extra firm tofu; 1 large head young broccoli, cut into florets; Avocado oil; Kosher salt and white pepper, to taste; 2 tbsp (18 g) avocado oil; 1/4 cup (70 g) Thai green curry paste; 2 (50 g) shallots, roughly chopped; 5 garlic cloves (21 g); 2” piece (18 g) ginger, finely minced; 3 fresh lemongrass stalks, finely minced (use the soft inner part) (18 g); 1/2 cup (10 g) fresh thai basil; 1 bunch cilantro (45 g), stems only, roughly chopped; 1/2 cup (20 g) cilantro leaves, packed; 2 (14 oz) cans full-fat coconut milk; 1 cup water (add little by little); 1 tbsp soy sauce; 1 tbsp coconut sugar; 6 lime leaves, torn; 1/2 cup thai basil leaves; 1 lime, both zest and juice; Jasmine white rice

Description

Indulge in the vibrant flavors of this Vegan Thai Green Curry, a delightful dish that brings together creamy coconut milk, aromatic spices, and fresh vegetables. This plant-based recipe is not only quick and easy to prepare but also packed with nutrition, making it perfect for cozy dinners or casual gatherings. The harmonious blend of Thai green curry paste, fresh herbs, and wholesome ingredients creates a satisfying meal that will impress everyone at your table. Enjoy it over fluffy jasmine rice or quinoa for a nourishing experience that warms the soul.

Ingredients

Scale

1 block (16 oz) extra firm tofu
1 large head young broccoli, cut into florets
Avocado oil
Kosher salt and white pepper, to taste
2 tbsp (18 g) avocado oil
1/4 cup (70 g) Thai green curry paste
2 (50 g) shallots, roughly chopped
5 garlic cloves (21 g)
2” piece (18 g) ginger, finely minced
3 fresh lemongrass stalks, finely minced (use the soft inner part) (18 g)
1/2 cup (10 g) fresh thai basil
1 bunch cilantro (45 g), stems only, roughly chopped
1/2 cup (20 g) cilantro leaves, packed
2 (14 oz) cans full-fat coconut milk
1 cup water (add little by little)
1 tbsp soy sauce
1 tbsp coconut sugar
6 lime leaves, torn
1/2 cup thai basil leaves
1 lime, both zest and juice
Jasmine white rice

Instructions

Preheat oven to 450°F (232°C) and line two sheet pans with parchment paper.
Tear tofu into bite-sized pieces and chop broccoli into florets. Toss both with avocado oil, salt, and white pepper on separate sheet pans.
Roast tofu for 22 minutes until crisp and golden brown; roast broccoli for 10–12 minutes until slightly browned.
In a blender, combine curry paste ingredients and blend until smooth.
In a large skillet over medium-high heat, sauté curry paste in coconut milk for 3–4 minutes.
Add remaining coconut milk, soy sauce, coconut sugar, and lime leaves; simmer for 5 minutes.
Stir in roasted tofu and broccoli; cook on low for an additional 5 minutes.
Remove lime leaves, add fresh herbs and lime juice before serving.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main
Method: Baking
Cuisine: Thai

Nutrition

Serving Size: 1 cup (240g)
Calories: 350
Sugar: 6g
Sodium: 480mg
Fat: 24g
Saturated Fat: 18g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 12g
Cholesterol: 0mg

Keywords: Feel free to substitute tofu with chickpeas or your favorite protein source. Experiment with seasonal vegetables like bell peppers or snap peas for added texture. Adjust the spice level by varying the amount of curry paste used.