No more boring dinners! Hello Vegan Panang Curry with Tofu! This curry is super flavorful, hearty, healthy, and you can customize it with different veggies! Serve over rice noodles, quinoa, or rice! If you know me, you know I LOVE Thai food! Any day, any time, bring on the Thai food! With recipes like this, I can have all the flavors right in my very own kitchen! Now, so can you!
Why do I love this Vegan Panang Curry with Tofu?
- Thai food always sounds like a good idea to me. Doesn’t matter what time of day, where I am, or what I am doing.
- Super easy to make
- Healthy + vegan + I can change up the veggies depending on what I have in the refrigerator
- Served in one bowl, easy clean up
- The ingredients are so simple, I always have them in my kitchen ready to go
- I can make the curry ahead of time, and when I am ready just add in the veggies
- Perfect over rice noodles, ramen noodles, rice or quinoa.
How To Cook Your Tofu for this Vegan Panang Curry:
- Air Fryer Tofu works perfectly in this curry! Click here to learn how to make crispy tofu in your air fryer!
- If you use oil + prefer to pan-fry your tofu, follow my instructions here.
- Prefer to bake your tofu? Click here for my step-by-step process for crispy oven baked tofu.
- New to tofu? Start here with Tofu 101.
- Who doesn’t love tofu? Learn To Love Tofu
Tara’s Other Thai Inspired Favorites:
Thai Salad with Peanut Dressing
Instant Pot Fried Brown Rice (Oil-Free!)
Cauliflower Fried Rice with Tofu
Vegan Panang Curry with Tofu
This Vegan Panang Curry with Tofu is a perfect dinner for meatless Monday or any night of the week! So flavorful!
Ingredients
- One batch of air fried or oven baked crispy tofu (see body of post for tofu cooking options)
- 1 can coconut milk
- 2 tbsp panang curry paste
- 1 onion peeled and sliced
- 2 cloves minced garlic
- ¼ tsp minced ginger
- ½ cup water
- 1 tbsp liquid aminos or soy sauce
- 1 tbsp coconut aminos
- 2 cups sliced mushrooms
- 2 cups broccoli florets
- 1 sliced red bell pepper (stem and seeds removed)
- 2 cups cooked rice noodles or rice for serving
- For topping: Sliced green onion, crushed red pepper, crushed peanuts
Directions
- Step 1 Heat a non-stick skillet over medium-high heat, add sliced onions, liquid aminos, and coconut aminos, sauté for 2 minutes and then add garlic and ginger, sauté an additional 2 minutes.
- Step 2 Next, add coconut milk, water, and panang curry paste. Reduce heat to medium and gently stir until paste melts into the coconut milk. Then, add in sliced bell pepper, broccoli, and mushrooms. Reduce heat to medium-low, cover and let simmer for 3 minutes. Stir in cooked tofu, gently mix until fully incorporated. Cover again, reduce heat to low and let simmer for another 3 minutes. Remove from heat.
- Step 3 Divide curry into 4 bowls over cooked rice noodles or rice, top with peanuts, green onions, crushed red pepper to taste. Enjoy!
⭐Did you make this Vegan Panang Curry with Tofu? Love it? Leave a comment + a rating below!
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