This quick One Pot Thai Coconut Curry Tofu recipe is a great way to use tofu which I like to keep on hand every week for when the urge hits. For a low carb version, I served it over Shirataki noodles (also called konnyaku) an easy-to-prepare substitute for grain noodles. You can also serve it over brown rice.
There’s a few steps to their prep but quicker than tradition noodles, here’s a video to walk you through one process.
I didn’t have any Thai curry paste available, so I just used curry powder and it worked fine. However, if you’d like to make your own curry paste and then just keep it on hand, that works too. You can find already made versions in your store or online at Amazon.com but watch out there is a green curry paste too.
The addition of Thai basil would make this dish even better. Thai basil is great to have around, especially in plant based cooking. For those who don’t have easy access to a store that sells it, just grow your own Thai basil indoors. If you want to learn how to make your own homemade compost or potting soil, we included links.
To elevate the flavors in this dish, we added banana slices and a few almonds to the top. This makes it a cross between Thai and Indian food and I find that yummy. Selecting the right tofu for different recipes is important. Many people think tofu is all the same but it’s not. Click on this article for a good read about tofu varieties and what to do with them. Many of my recipes use tofu and it’s a good staple in a plant based lifestyle. Just refer back to my tips on 3 ways to cook tofu.
I'd love to hear your feedback in the comments below for this Vegetarian Thai Coconut Curry Tofu! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking