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peanut curry over white rice in a bowl and topped with garnish
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5 from 3 votes

Vegan Peanut Curry with Smoked Tofu Recipe

An easy weeknight meal that doubles as a fridge cleanout, this Vegan Thai Peanut Curry Recipe is full of nutrition, absolutely delicious, and easy to whip up in under 30 minutes. Plus, it makes for easy meal prep lunches too!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: main dishes
Cuisine: Thai
Keyword: gluten free, peanut curry, vegan curry
Servings: 3 -4 servings
Author: Remy


  • 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
  • 8 oz extra firm smoked tofu diced
  • to garnish
  • fresh cilantro or herbs of choice
  • crushed roasted peanuts
  • chili flakes to taste


  • 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.
  • 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.
  • 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.
  • When ready to serve, enjoy with crushed peanuts, fresh cilantro or herbs of choice an a sprinkle of additional chili flakes.


Secrets to Success

    • Feel free to use this as an opportunity to clean out the produce in your fridge and use whatever veggies you have on hand. Besides the ones I already listed, the following would work really well: yellow or red bell pepper, sweet potatoes, tomatoes, green beans, spinach, snap peas, onion, gold potatoes, and more! 
    • I don’t recommend using refrigerated coconut milk, as it’s not thick enough for the coconut curry sauce. Use the canned, unsweetened, full-fat coconut milk.

Serving Tips

    • I generally like to serve this peanut curry with a fresh pot of basmati rice 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. If desired, you can swap the white rice for brown rice or cauliflower rice. 
    • Some highly recommended but optional garnish ingredients include fresh lime, crushed roasted peanuts, fresh herbs, extra chili flakes, and/or pickled veg.

Storage Tips & Meal Prep

    • Store leftover peanut curry in an airtight container in the refrigerator for up to 3-4 days. 
    • This vegan curry recipe is an amazing meal prep dish as you can prepare the curry in advance and store it 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.