no Sweat Vegan
VEGAN THAI CURRY (NO OIL, 20 MINUTES, 6 INGREDIENTS)
Why you will love this recipe
– Vegan / Vegetarian – Dairy-free – Versatile – Family-friendly
Prep Time 20 Min
Total Time: 20 MIN
– Jasmine – Coconut Milk – Extra Firm Tofu – Thai Yellow Curry Paste
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Heat a nonstick skillet over medium-high heat. Cube, season, and add the tofu to the skillet.
The tofu should be flipped over after 2 or 3 minutes. Repeat this process until most sides are crispy and nicely browned.
When the tofu is nicely browned, remove it from the skillet and set it aside. Add your frozen vegetables right into the same skillet.
When the veggies are defrosted, move them to the sides, creating a ring in the center. Add the Thai curry paste.
Pour the coconut milk into the circle and stir with a wooden spoon to combine. Stir the sauce with the vegetables and let them simmer for a few minutes until evenly heated.
Once the sauce is warmed through and at the consistency you want, stir in the tofu.
Serve with rice and garnishes. Enjoy! For the full recipe and step-by-step instructions, tap below!
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