Vegan Panang Curry Tofu Recipes

VEGAN TOFU PANANG CURRY

Steps:

• Put the onion, garlic, ginger, chilli, Thai red Curry Paste, tomato puree, peanut butter, curry powder, turmeric and brown sugar into a food processor and pulse until smooth. Place a wok or heavy-bottomed pan onto a medium heat. Add the oil and fry the paste for 2-3 minutes. Add the coconut milk, vegetable stock and kaffir lime leaves and bring to the boil. Reduce the temperature to a low simmer and add the tofu, red pepper and butternut squash. Cook for 15-20 minutes, or until the squash is soft. Serve over rice and garnish with Thai basil and red chilli.

VEGAN PANANG CURRY WITH TOFU & VEGETABLES

Steps:

• Press the tofu to remove excess water. Cut it into pieces and keep aside. If you prefer, you can sauté, bake or air fryer it.
• Heat a medium pot on medium-high heat. Add oil and then add the panang curry paste. Stir it.
• Add 1/2 can of coconut milk. Stir well, so that the paste is completely mixed with the coconut milk. Then add the remaining coconut milk, peanut butter, brown sugar, soy sauce and stir well.
• Add the red bell pepper, green bell pepper, broccoli, zucchini and kaffir lime leaves. Bring to a complete boil and cook for 2-3 minutes until the vegetables are slightly tender.
• Add the tofu pieces, and half of the Thai Basil leaves and cook for another 3-4 minutes.
• Add lime juice. Taste and add salt if needed. Garnish with the remaining basil leaves, and crushed peanuts. Panang Curry is ready to be enjoyed over jasmine rice.

VEGAN PANANG CURRY TOFU

Steps:

• Add 2 tbsp of oil, water or broth to a large skillet with the diced onion, garlic and carrot. Cook for 6-7 minutes over medium heat, stirring often, until starting to soften and become fragrant.
• Add the zucchini and red pepper and stir to combine, adding a bit more cooking liquid if the pan is drying out.
• Add the tomato paste, curry powder, turmeric and salt and cook for a few more minutes, stirring to combine.
• Add the vegetable broth and coconut milk and simmer lightly until the carrots are tender and it's thick and creamy, about 20 minutes. Stir occasionally as it cooks.
• Stir in the maple syrup, peanut butter, cilantro and cubed tofu and cook for a few more minutes until the peanut butter is combined and the tofu is heated through.
• Serve over basmati, brown rice or quinoa.

PANANG CURRY WITH TOFU AND VEGETABLES

Steps:

• Combine water, brown rice, soy sauce, and salt in a rice cooker. Cover and cook according to manufacturer's directions, about 35 minutes.
• Heat vegetable oil in a wide skillet over medium heat. Add curry paste; cook and stir until fragrant, 1 to 2 minutes. Add coconut milk, fish sauce, white sugar, and lime leaves. Reduce heat to medium-low and simmer, covered, until flavors combine, about 5 minutes. Stir in tofu, broccoli, red bell pepper, and carrots. Cook and stir until vegetables are tender but not soft, 1 to 2 minutes.
• Serve panang curry over brown rice.

VEGAN PANANG CURRY WITH TOFU

Steps:

• Step 1 Heat a non-stick skillet over medium-high heat, add sliced onions, liquid aminos, and coconut aminos, sauté for 2 minutes and then add garlic and ginger, sauté an additional 2 minutes.
• Step 2 Next, add coconut milk, water, and panang curry paste. Reduce heat to medium and gently stir until paste melts into the coconut milk. Then, add in sliced bell pepper, broccoli, and mushrooms. Reduce heat to medium-low, cover and let simmer for 3 minutes. Stir in cooked tofu, gently mix until fully incorporated. Cover again, reduce heat to low and let simmer for another 3 minutes. Remove from heat.
• Step 3 Divide curry into 4 bowls over cooked rice noodles or rice, top with peanuts, green onions, crushed red pepper to taste. Enjoy!