Vegan Thai Curry Coconut Milk Veggies Tofu

Vegan Thai Curry Coconut Milk Veggies Tofu

Vegan Thai Curry Coconut Milk Veggies Tofu is one of our all time favourite vegan meals. We really never get tired of it and love the leftovers (if you’re lucky) the next day. Add a salad, some rice or pasta and you’ve got an awesome meal.

This recipe comes from my friend Mel. She ventured out to make a vegan meal for us, while making a non vegan meal for herself and her hubbie. It was so delicious. I asked her for her recipe and here it is for you to enjoy too! Thanks Mel!

If you really want to make it authentic, check out my Thai Mango Sticky Rice Mango Sticky Rice – Thai Style  One of our favourite desserts when we were in Thailand! Love it!

Sounds good? Let’s go and make some Thai style food! 

Vegan Thai Curry Coconut Milk Veggies Tofu

What you’ll need:

• 

  4 c of chopped veggies (zucchini, pea pods, mushrooms, onion, peppers)

• 1 chilli pepper (seeds and all)
• 4-6 garlic cloves (minced)
• 1 can coconut milk
• 2 – 3 T Thai Red Curry Paste (Thai Kitchen is a good brand)
• 1 very ripe banana (could be frozen) A tip from my friend Mel, if the banana is frozen with the skin on, wait 5 minutes while it thaws a bit, open one end and squeeze the banana out. Thanks Mel!
• 1/2 c peanuts
• 1 brick of tofu (cubed)

  

• 1 c of vegetable stock
• 1.5 t corn starch

How to make Vegan Thai Curry Coconut Milk Veggies Tofu

1. Prep all the veggies – chop them up
2. Sauté the veggies until cooked the way you like them. I like them colourful and crisp
3. Add in the chopped chilli pepper, minced garlic, Thai curry paste coconut milk and bananas

4. 

   Pan roast the peanuts lightly sauté them

   

5. Mix up vegetable stock and add in corn starch – mix well
6. Add tofu and vegetable stock (with corn starch) and stir while the sauce thickens

   

7. Taste and add salt and pepper as needed
8. Serve on rice or pasta. Sprinkle the pan roasted peanuts on top.  Yum!