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.

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.

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.

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

• 15 Minute Spicy Almond Butter Noodles
• Everything Bagel Crusted Tofu Sandwich
• Sweet + Spicy Stir Fried Noodles
• Garden Poké Bowl
• Healthy Mushroom Miso Ramen
• Sweet Potato Buddha Bowl (Ambitious Kitchen)

Peanut Curry with Smoked Tofu (vegan, gluten free)

---

★★★★★

5 from 2 reviews

• Author: Remy
• Total Time: 25 minutes
• Yield: 3-4 servings 1x
• Diet: Vegan

Print Recipe

Pin Recipe

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.

---

Ingredients

Scale 1x2x3x

• neutral oil or vegetable broth to sauté
• 1 large shallot, finely diced
• 1” piece of ginger, grated
• 5 cloves garlic, grated
• 1–2 thai chili peppers, finely minced
• 1 cup carrots, julienned or thinly sliced
• 3 tbsp red or yellow curry paste
• 2–3 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.

@veggiekins

Reply to @taketheriskfamily I did it 😌✌🏼 #vegan #vegantiktok #glutenfree #foodontiktok #veganrecipes #homecook #tofu #highproteinmeals #highprotein

♬ bee - Burbank

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: main dishes
• Method: sautéing
• Cuisine: Thai