Always vegan and refined sugar-free, mostly gluten-free and oil-free

  • Katie

Green Curry With Crispy Tofu

A delicious blend of asian flavors and vegetables. This recipe is guaranteed to be a crowd pleaser. The plant based diversity makes this dish the perfect healthy dinner that will leave you fully satisfied. The recipe is vegan, gluten-free, oil-free, high protein and high fiber!

Happy Saturday friends! This is a recipe that is long overdue. Ever since going vegan curry has been one of my favorite meals to make. I love all curry too. Indian and Asian curry, both are absolutely delicious to me. I love the creaminess and endless spice combinations. Another reason to love curry is because you can add so many vegetables to the dish and they just add to it. I usually use beans as the source of protein for my curries, but recently I went out to eat at a Thai restaurant and they had a red curry with crispy tofu, and oh man was it good, and expensive lol. Luckily this dish is very inexpensive to make and is healthier than restaurant curry(they're usually a great healthy option so don't worry about that). Similarly to most my recipes this recipe is easy to sub out any vegetables or ingredients you're not a fan of. For example you can easily sub tempeh for the tofu, or you can add extra vegetables to lower the calorie density of the meal and create more plant based diversity. Whenever I am cooking something my goal is always to add more color to the dish. I find this is the simplest way to eat more plants and more food!

This recipe is perfect to make for non vegan guests when you want a crowd pleaser. Curry is a great option to make because it is familiar enough to most people that they won't associate it with "vegan food" which I am sure a lot of us can relate to this annoying comment. The coconut milk in this recipe makes it so satiating and creamy. That's something that nobody can complain about. I love using full fat coconut milk for curries because the consistency comes out so thick and creamy. However I also like using light coconut milk sometimes because the fat content is lower and the calories in general are lower. Both are great options, just depends on what your goals are. Fats are not something to fear, just something to be aware of. If you plan on having a high fat breakfast or lunch, maybe the light coconut milk option is for you. The ingredients for this are easy to find at the grocery store, and the spices in this recipe give the dish a fun yet subtle flavor that everyone will enjoy! Alright let's get to the recipe!


Serves: 4

Total Time: 35 Minutes


  • 1 1/2 Cup brown rice

  • 1 Can full fat coconut milk

  • 1-2 Crowns broccoli

  • 1 Red bell pepper

  • 2 Carrots

  • 1 Bunch baby bok choy (can use regular bok choy, I'd estimate 2 cups worth)

  • 1 Shallot

  • 4 Cloves garlic

  • 1 block tofu, pressed

  • 3 Tablespoons green curry paste (you can usually find this in the asian section at the grocery store)

  • 1 Tablespoon liquid aminos

  • Red pepper flakes to taste


  1. Begin by cooking your rice according to instructions.

  2. While the rice is cooking chop and saute the shallot and garlic together with water or vegetable broth. Chop the pepper lengthwise and shred the carrot; add to pan. Chop the broccoli crown and add.

  3. Soon after you add the broccoli add the coconut milk. Add the baby bok choy and green curry paste. Set the medium heat and cover. Let cook for 10 minutes.

  4. While the curry is cooking chop the pressed tofu into squares. Cover with liquid aminos and cook on a nonstick pan or skillet, flipping once crispy.

  5. Finish off red pepper flakes to taste and serve over rice, top with crispy tofu and enjoy!