Tofu Thai Green Curry

Easy vegetarian Tofu Thai Green Curry recipe. The perfect healthy vegan weeknight meal, ready in under 30 minutes and gluten free.

Meatless Monday, but make it 2 days late.

This week has been CRAZY. Who knew that March would be the busiest month? 

But with exams, report cards and comments.. well I am pretty swamped these days.

There is no better time for a 30 minute meal than now!

Plus, this Tofu Thai Green Curry is so easy to make. All you need is:

• tofu
• oil
• onion
• garlic
• ginger
• green curry paste
• coconut milk
• soy sauce
• kale

That's it!

It's crazy how I don't have very many recipes using tofu on my blog.

Probably because I am a creature of habit. If something works for me, why should I change it? I am just going to make it over and over until I'm sick of it. Then a couple of months later, will remember it and repeat.

My Tofu Sesame Broccoli Stir Fry is one of those recipes. And this green curry might become another one.

Seriously. I have already made this recipe 3 times in the past week, it's so good.

It's a great way to use up leftover kale, and it is so versatile. You can switch up the ingredients with what you have on hand, and it is still so good. This recipe will definitely be on my regular weeknight dinner rotation!

If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!

Tofu Thai Green Curry

Easy vegetarian Tofu Thai Green Curry recipe. The perfect healthy vegan weeknight meal, ready in under 30 minutes and gluten free.

5 from 6 votes

Print Pin Rate

Prep Time: 7 minutes minutes

Cook Time: 23 minutes minutes

Total Time: 30 minutes minutes

Author: Cathleen Childs

Ingredients

• ▢ 8 oz firm tofu, cubed
• ▢ 1 tablespoon olive oil
• ▢ 1 small onion, diced
• ▢ 1 clove garlic, minced
• ▢ 1 tablespoon fresh ginger, minced
• ▢ 2 tablespoon green curry paste
• ▢ 1 (400 mL) can coconut milk
• ▢ 1 tablespoon soy sauce
• ▢ 1 bunch kale, stems discarded and leaves chopped

Instructions

• Preheat the oven to 400ºF.
• Line a baking sheet with parchment paper. Place the cubed tofu on the baking sheet in a single layer and bake in the preheated oven for 20-25 minutes.
• Heat the oil in a large skillet. When the oil is hot, saute the onion for around 3 minutes.
• Add in the garlic, ginger and curry paste and cook for around 3 minutes.
• Mix in the coconut milk and soy sauce and bring to a boil. Reduce heat and simmer until thickened.
• When the tofu is cooked, add it into the skillet along with the kale, and mix until the kale has just wilted. Serve with rice.

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