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Vegan Thai Peanut Curry

Written by themindfulpeanut on . Posted in Recipes.

This vegan Thai Peanut Curry is a flavorful and easy to prep dinner that is also gluten-free friendly. This recipe comes along with a crispy tofu option – or prepare the tofu as you’d like! Also feel free to omit and add in additional favourite veggies. I love red pepper, broccoli, zucchini and just a bit of potato with this recipe. Peas, green beans, eggplant and chickpeas would also make for great additions. This vegan Thai Peanut Curry is all about flexibility – allowing you to choose your own adventure or use up leftover or frozen vegetables. If you’re looking for additional tofu ideas see my new Sesame Crusted Tofu recipe served with fried rice! I love Wildwood Food’s tofu 2 pack – as it is just the right amount of tofu for smaller serving sizes or cooking for 1-2 people.

vegan low-FODMAP

Vegan Thai Peanut Curry

Served with basmati rice and crispy tofu with a spiced marinade.
Print Recipe Pin Recipe
Course Main Course
Servings 4

Ingredients
  

Tofu

  • 1 block Extra Firm Tofu, frozen & defrosted *see notes
  • 2 T Tamari/Soy Sauce
  • 1/2 t Cinnamon
  • 1 t Curry Powder
  • 1/2 t Cumin Powder
  • 1/2 t Sweet Paprika
  • 1 t Maple Syrup
  • 2 T GF Breadcrumbs
  • 2 T Potato Starch (or corn/tapioca starch)

Thai Peanut Sauce

  • 1 clove Garlic minced
  • 1 Shallot minced
  • 1" knob Ginger minced
  • 1 Carrot chopped
  • 500 ml Vegetable Stock (2 cups)
  • 2 T Peanut Butter
  • 1 T Tamari/Soy Sauce

Curry

  • 1 Carrot
  • 1 Broccoli
  • 1 Red Pepper
  • 2 cups Kale or Spinach
  • 1/2 cup Frozen Peas optional
  • 1 small Potato
  • 1 can Light Coconut Milk 400ml
  • Salt to taste

Instructions
 

  • Chop thawed tofu into bite-size squares. Mix soy sauce with spices and marinade tofu while you prepare the curry sauce.
    1 block Extra Firm Tofu, frozen & defrosted, 2 T Tamari/Soy Sauce, 1/2 t Cinnamon, 1 t Curry Powder, 1/2 t Cumin Powder, 1/2 t Sweet Paprika, 1 t Maple Syrup
  • Mince garlic, shallot, ginger & carrot. Saute until soft, approimately 5-10 minutes. Add to blender with vegetable stock, peanut butter & soy sauce. Blitz until smooth.
    1 clove Garlic, 1 Shallot, 1" knob Ginger, 1 Carrot, 500 ml Vegetable Stock, 2 T Peanut Butter, 1 T Tamari/Soy Sauce
  • Add chopped vegetables to fry pan, saute for 2-3 minutes. Add in Peanut Sauce from blender and 1 can of Coconut Milk. Allow to simmer for 30 minutes. Salt to taste. Additional Curry Powder, if you'd like a bit more flavour or heat.
    1 Carrot, 1 Broccoli, 1 Red Pepper, 2 cups Kale or Spinach, 1/2 cup Frozen Peas, 1 small Potato, 1 can Light Coconut Milk, Salt to taste
  • Meanwhile prepare the tofu by removing from marinade, covering pieces in Potato Starch then coating in Breadcrumbs. Place on even layer in Air Fryer for 15 minutes at 360f/180c. Alternatively, bake in the oven at 400f/200c for 20-25 minutes, flipping once.
    2 T GF Breadcrumbs, 2 T Potato Starch
  • Serve curry with tofu and basmati rice, if desired. I also added broccoli microgreens and black sesame seeds.

Notes

*freezing and thawing your tofu before cooking can add a lovely new texture dimension. Simply pop the tofu in packaging into the freezer, pulling it out in the morning before you plan to cook to defrost in the refrigerator. Cut off any residual ice that formed on the tofu block when you remove it from packaging, and dry well with towel, squeezing out as much moisture as you can. Slice and prepare as directed.