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Vegan Panang Curry with Tofu & Vegetables Recipe

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4.2 from 2 reviews

A vibrant and creamy Vegan Panang Curry featuring firm tofu and a colorful medley of fresh vegetables simmered in a rich, aromatic panang curry sauce made with coconut milk, peanut butter, and authentic Thai flavors. This quick and flavorful dish is perfect for a wholesome, plant-based meal that comes together in just 30 minutes.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Tofu

  • 14 ounces extra firm tofu
  • 1 tablespoon oil

Curry Sauce

  • 3-4 tablespoons Panang curry paste (adjust based on spice preference)
  • 1 can (14 oz) coconut milk
  • 1 tablespoon peanut butter
  • 1 tablespoon brown sugar
  • 2 tablespoons soy sauce (or tamari for gluten-free option)
  • 8-10 kaffir lime leaves (crushed to release oil)
  • 1 tablespoon lime juice

Vegetables

  • 1 cup green bell pepper, seeds removed, cut into 1-inch squares
  • 1 cup red bell pepper, seeds removed, cut into 1-inch squares
  • 1 cup broccoli florets
  • 1 cup zucchini, slit in half and sliced (optional)

Garnish

  • 12-15 Thai basil leaves
  • Crushed peanuts

Instructions

  1. Prepare the tofu: Press the tofu to remove excess water, then cut it into pieces. You can choose to sauté, bake, or air fry the tofu according to your preference, but for this recipe, keep it aside for adding later.
  2. Cook the curry paste: Heat a medium pot over medium-high heat. Add the oil, then stir in the Panang curry paste, cooking it briefly to wake up the flavors.
  3. Add coconut milk and other sauce ingredients: Pour in half of the coconut milk and stir until the curry paste is fully incorporated. Add the remaining coconut milk, peanut butter, brown sugar, and soy sauce, mixing well to create a creamy curry sauce.
  4. Cook vegetables and kaffir lime leaves: Add the red bell pepper, green bell pepper, broccoli, zucchini, and crushed kaffir lime leaves. Bring the mixture to a boil and cook for 2 to 3 minutes until the vegetables are slightly tender but still crisp.
  5. Add tofu and Thai basil: Stir in the tofu pieces and half of the Thai basil leaves. Simmer for another 3 to 4 minutes to heat the tofu through and meld the flavors together.
  6. Finishing touches: Stir in lime juice and adjust seasoning by tasting and adding salt if needed. Garnish with the remaining Thai basil leaves and crushed peanuts before serving. Your vegan Panang curry is ready to enjoy!

Notes

  • Pressing tofu is essential to remove excess moisture allowing it to absorb the curry flavors better.
  • Adjust the amount of Panang curry paste based on your preferred spice level.
  • You can substitute soy sauce with tamari to make the curry gluten-free.
  • Zucchini is optional and can be omitted or replaced with other vegetables like snap peas or carrots.
  • If you prefer crispier tofu, consider baking or air frying before adding it to the curry.
  • Serve with steamed jasmine rice or quinoa for a complete meal.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Vegan

Find it online: https://recipesvibe.com/vegan-panang-curry-with-tofu-and-vegetables-recipe/