Easy Peanut Curry with Smoked Tofu

This Peanut Curry with Smoked Tofu is an easy, quick and nourishing meal that’s perfect for weeknight cooking! It’s naturally vegan and gluten free, very customizable, high in protein and full of flavour and spice. You can make this vegan tofu curry with added chickpeas like I did, leftover veggies (great to clean out the fridge) and even frozen veggies. It’s a rich and creamy peanut curry sauce made with coconut milk, creamy peanut butter and Thai curry paste plus fresh lime juice for balance and a hit of acid. If you like it spicy, use a heavy hand with your chili peppers/pepper flakes or make it mild and leave them out.

Vegan Peanut Curry with Smoked Tofu

How to Make Vegan Peanut Curry

To make this vegan curry recipe, you only need one pan! In total, it should take only 20-30 minutes, less if you’re using leftovers and can skip on some prep time.

  1. Sauté shallot with a touch of neutral oil or veggie broth (if excluding oil) for a few minutes until fragrant. Add ginger, garlic, chili and sliced carrots and sauté for an additional 2-3 minutes.
  2. Next add curry paste and peanut butter, sautéing again for a few minutes before adding coconut milk to the pan. Stir to dissolve curry paste and bring to a simmer. Add vegetable broth if needed to thin.
  3. Add broccoli florets to cook for 2-3 minutes, then add coconut aminos, lime juice, chickpeas and tofu. Stir well and season with salt and pepper if needed.
  4. When ready to serve, enjoy with crushed peanuts, fresh cilantro or herbs of choice an a sprinkle of additional chili flakes.

Vegan Peanut Curry with Smoked Tofu

What is Smoked Tofu?

I like to use smoked tofu when making this recipe as it adds extra flavour to the dish without any additional prep work needed. You can purchase smoked tofu at the store, and it’s typically an extra firm tofu that has been seasoned and smoked. Essentially, buying tofu pre seasoned and smoked helps you save time in the kitchen! Since this recipe is one of my personal favourite go-to’s when I’m in a rush, I find that this is a great convenience addition.

If you prefer, you can use unseasoned tofu and bake it with your favourite seasonings of choice as well.

What to Serve with Peanut Curry?

I generally like to serve this peanut tofu curry with basmati or jasmine rice and some fresh sprouts or greens. It’s delicious with noodles, however, and also really lovely with additional vegetable broth as more of a curried tofu stew or hearty soup.

Some highly recommended, but optional garnish ingredients include fresh lime, crushed roasted peanuts, fresh herbs, extra chili flakes and/or pickled veg.

Vegan Peanut Curry with Smoked Tofu

Tofu Curry for Meal Prep

  • This vegan curry recipe is an amazing meal prep dish as you can prepare the curry in advance and store in an airtight container in the fridge or freezer.
  • I would recommend doubling the recipe, then storing the sauce without rice.
  • To serve, you can prepare rice or defrost rice and add the sauce on top to avoid the rice becoming soggy.

More Easy Vegan Lunch Recipes

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Vegan Peanut Curry with Smoked Tofu

Peanut Curry with Smoked Tofu (vegan, gluten free)

  • Author: Remy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 3-4 servings 1x
  • Category: main dishes
  • Method: sautéing
  • Cuisine: Thai
  • Diet: Vegan

Description

Peanut curry with smoked tofu is a filling vegan and gluten free dinner or lunch recipe with a nutty sauce and plenty of protein.


Scale

Ingredients

  • neutral oil or vegetable broth to sauté
  • 1 large shallot, finely diced
  • 1” piece of ginger, grated
  • 5 cloves garlic, grated
  • 12 thai chili peppers, finely minced
  • 1 cup carrots, julienned or thinly sliced
  • 3 tbsp red or yellow curry paste
  • 23 tbsp creamy unsalted peanut butter
  • 1 can of full fat coconut milk
  • juice of 1/2 lime
  • 1 tbsp coconut aminos or gluten free soy sauce
  • 2 cups broccoli or cauliflower florets
  • 1 cup cooked chickpeas
  • 8oz extra firm smoked tofu, diced

to garnish

  • fresh cilantro or herbs of choice
  • crushed roasted peanuts
  • chili flakes, to taste

Instructions

  1. Sauté shallot with a touch of neutral oil or veggie broth (if excluding oil) for a few minutes until fragrant. Add ginger, garlic, chili and sliced carrots and sauté for an additional 2-3 minutes.
  2. Next add curry paste and peanut butter, sautéing again for a few minutes before adding coconut milk to the pan. Stir to dissolve curry paste and bring to a simmer. Add vegetable broth if needed to thin.
  3. Add broccoli florets to cook for 2-3 minutes, then add coconut aminos, lime juice, chickpeas and tofu. Stir well and season with salt and pepper if needed.
  4. When ready to serve, enjoy with crushed peanuts, fresh cilantro or herbs of choice an a sprinkle of additional chili flakes.

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Filed under: Eat, Gluten Free, High Protein, Main Dishes

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BY Remy • March 12, 2021

Peanut Curry with Smoked Tofu (vegan, gluten free)

Vegan Peanut Curry with Smoked Tofu

leave a comment

  1. Jessica says:
    So delicious and easy!!! I added a bit more red pepper flakes as I only had about 1 1/2 tablespoons of red curry paste and it came out great!! 10/10 recommend ♥️

  2. Sam says:
    SO delish! Filling and so flavorful.

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Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

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COPYRIGHT © 2020 Veggiekins   ☼   Website by Sunday Stories