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Tofu Green Curry Bowl Recipe

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4.1 from 70 reviews

This vibrant Tofu Green Curry Bowl features a creamy coconut milk curry infused with aromatic green curry paste and fresh herbs, combined with nutrient-packed vegetables like butternut squash, cauliflower, and snap peas. Served over steamed rice and garnished with Thai basil and green onions, this flavorful plant-based meal is perfect for a wholesome, comforting dinner that’s both vegan and gluten-free.

Ingredients

Curry Base and Sauce

  • 2-3 Tbsp heaped green curry paste (use less if mild preferred)
  • Extra herbs like kaffir lime leaves and lemongrass (optional to bump up flavor)
  • 1 14 oz can full fat coconut milk
  • 1 cup vegetable broth or water
  • 1 Tsp garlic, minced
  • 1 tbsp vegan fish sauce or ½ tsp sea salt
  • ½ tsp coconut sugar or any sweetener of your choice
  • 1-2 Tbsp lime juice

Vegetables and Protein

  • 1 14 oz extra firm tofu (organic preferred), cubed
  • 2-3 cups diced butternut squash (or sweet potato as alternative)
  • 2-3 cups diced cauliflower
  • 1-3 cups snap peas or broccoli (use 1 cup snap peas or up to 3 cups broccoli)
  • 2-3 stalks kale or 2 cups spinach

Serving

  • 3-4 cups cooked rice
  • 2 stalks green onions, chopped (for garnish)
  • ½ cup Thai basil leaves or cilantro

Instructions

  1. Steam the Vegetables: In a saucepan, bring 1 ½ cups of water or vegetable broth to a boil. Add the diced cauliflower, butternut squash, and snap peas (or broccoli) and steam them for 3-5 minutes until cooked but still slightly crisp. Drain and set the vegetables aside, reserving the cooking liquid.
  2. Prepare the Curry Base: In the same saucepan, bring half of the coconut milk to a boil. Stir in the green curry paste, any additional herbs (like kaffir leaves or lemongrass), and minced garlic. Cook for 2-3 minutes to let the flavors develop.
  3. Add Tofu: Add the cubed tofu to the simmering curry base and cook for another 3 minutes to heat through and absorb flavor.
  4. Combine and Simmer: Pour in the remaining coconut milk along with the reserved vegetable broth. Bring the mixture back to a gentle simmer. Add the steamed vegetables, stir well, and cook for an additional minute to combine flavors.
  5. Season the Curry: Taste the curry and adjust seasoning by adding salt or vegan fish sauce as needed. Add ½ teaspoon coconut sugar and 1-2 tablespoons lime juice to balance the flavors.
  6. Wilt the Greens: Remove the curry from heat and stir in the torn kale leaves. Cover the saucepan and let the residual heat gently wilt the kale for a couple of minutes.
  7. Serve: Spoon the green curry over steamed rice. Garnish with chopped green onions and Thai basil or cilantro leaves. Serve immediately and enjoy!

Notes

  • Use organic tofu for a cleaner flavor and texture.
  • Adjust the amount of green curry paste according to your preferred spice level.
  • Extra herbs like kaffir lime leaves and lemongrass significantly elevate the aroma but can be omitted.
  • Sweet potatoes can be used instead of butternut squash if preferred.
  • The reserved vegetable broth from steaming can be added back to the curry to enhance flavor and reduce waste.
  • Vegan fish sauce can be substituted with sea salt or soy sauce if unavailable.

Find it online: https://justsosavory.com/tofu-green-curry-bowl-recipe/