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Vegan Thai Peanut & Tofu Curry | Bake to the roots

Vegan Thai Peanut & Tofu Curry

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  • Author: Bake to the roots
  • Prep Time: 00:15
  • Cook Time: 00:30
  • Total Time: 00:45
  • Yield: 4 1x
  • Category: Dinner
  • Cuisine: Thailand
  • Diet: Vegan


This delicious Vegan Thai Peanut & Tofu Curry is not only great for “Veganuary” – it’s a delicious dish all year round and so easy to prepare! You gonna make it a lot ;)



For the tofu:
2 tbsp. ponzu soy sauce*
1 tbsp. soy sauce
1 tsp. sugar
1 tsp. ground cumin
1 tsp. coriander powder
1 tsp. smoked paprika powder
1/2 tsp. turmeric powder
1/4 tsp. ground cinnamon
14 oz. (400g) firm tofu

For the curry:
some olive oil for frying
1 small onion, finely chopped
34 garlic cloves finely chopped
1 small piece of ginger, finely chopped
12 red chilies, finely chopped
1 carrot, finely diced
2 cups (500ml) vegetable stock
2 tbsp. peanut butter
2 red/orange bell peppers
1 medium zucchini
1 can (14 oz./400g) coconut milk
salt, pepper

some chopped flat-leaf parsley
some chopped spring onions
some chopped peanuts


1. Marinate the tofu first. Mix the ponzu sauce, regular soy sauce, sugar, and all the spices in a bowl. Cut the tofu into bite-size pieces and add to the bowl – mix until evenly coated with the marinade. Set aside and move from time to time until you’re done with the rest.

2. Peel and finely dice the onion and garlic. Peel the ginger and chop it very finely. Remove the seeds from the chilies and chop finely. Clean the carrot and dice finely. Clean the bell peppers, remove the seeds, and cut them into bite-size pieces. Slice the zucchini or cut it into small dice. Set aside.

3. Heat up a large pot with some olive oil. Add the chopped onion, garlic, ginger, chilies, and carrots and fry for several minutes until soft and browned a bit. Deglaze with the veggie stock and bring to a boil. Let cook for about 5 minutes. Transfer to a mixer or use a bowl and an immersion blender. Add the peanut butter and blend until you get a thick soup. Set aside.

4. Use the same pot you used to fry the veggies, add some more oil, and heat up again. Drain the tofu (keep the liquid and add it to the curry later) and add it to the pot. Fry from all sides until nicely browned. Add the bell peppers and zucchini and fry as well until they got some color as well. Pour the peanut soup and the coconut milk into the pot, reduce the heat and let the curry simmer for about 15 minutes. Season with some salt and pepper if needed and serve with some chopped parsley, spring onions, and chopped peanuts.


Enjoy cooking!