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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.