Creamy Vegan Panang Curry with Tofu
A rich and creamy Thai-inspired vegan Panang curry made with tofu, colorful vegetables, coconut milk, peanut butter, turmeric, and fresh lime. Add chickpeas for an extra protein boost or use soy-free tofu for an easy soy-free variation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 1x
- Category: Dinner, Lunch, Main
- Method: Boiling
- Cuisine: Thai
- Diet: Dairy-Free, Gluten-Free
Ingredients
Scale
- 16 ounces extra-firm tofu, pressed and cubed
- 1 cup sliced carrots
- ½ cup chopped onion
- ½ cup sliced spring onions, divided
- ½ cup cubed sweet potato
- 4 garlic cloves, minced
- 1 teaspoon vegan chicken-style bouillon
- 1 (13–14-ounce) can coconut milk
- 1½ teaspoons Thai red curry paste
- ¼ cup natural peanut butter
- ¼ cup chopped fresh cilantro
- 1 teaspoon turmeric
- ½ teaspoon cumin
- 1 tablespoon ketchup
- 2 tablespoons coconut sugar
- 2 tablespoons Bragg Liquid Aminos
- 1–2 tablespoons fresh lime juice
- Salt, to taste
- Chopped peanuts, for garnish
- ½–1 cup water or vegetable broth, if needed
- Optional: 1 (15-ounce) can chickpeas, drained and rinsed
Instructions
- Press and cube tofu. Brown lightly in a skillet, if desired, and set aside.
- Sauté onion and half the spring onions for 3–4 minutes. Add garlic and cook for 30 seconds.
- Add curry paste, turmeric, and cumin and cook for 1 minute.
- Whisk in coconut milk, bouillon, peanut butter, ketchup, coconut sugar, and Liquid Aminos.
- Add carrots and sweet potatoes. Cover and simmer 10–12 minutes.
- Add tofu and optional chickpeas. Simmer uncovered for 5 minutes.
- Stir in cilantro, remaining spring onions, and lime juice.
- Adjust seasoning and consistency to taste.
- Serve over rice and garnish with chopped peanuts and fresh herbs.
Notes
Soy-free: Use fava bean, chickpea, pumpkin seed, or another soy-free tofu and replace Liquid Aminos with coconut aminos.
Extra protein: Add one 15-ounce can of drained and rinsed chickpeas.
Meal prep: The curry freezes well. Cool completely before portioning into freezer-safe containers.
Serving suggestion: Serve with brown jasmine rice, green beans, and a fresh side salad.