This zucchini noodle, veggie, and tofu coconut curry is sure to satisfy all your cravings! Each bite is a flavorful burst of freshness! It's a 30 minute plant-based meal that packs in a lot of nutrients to fuel a healthy lifestyle. This vegan, gluten-free Thai curry is easy to make and will please even the pickiest eaters at the dinner table! Just be mindful of the spice level you like haha!
Vegan I Gluten - Free
Time: 30 minutes
10 - 12 ounces extra firm tofu, drained & pressed
2 tbsp. tamari sauce
1 tbsp. nut butter
1 tsp. mustard
1 tsp. sesame seeds
1 tsp. tapioca powder
1 tbsp. coconut oil
2 clove garlic, minced
2 inch piece ginger, grated
1 shallot, sliced
2 tbsp. curry paste (find my homemade recipes here!)
1/2 tsp. turmeric powder
2 1/2 cups coconut milk
1 cup water (+ more as needed)
1 head broccoli, small florets
4 ounces baby Bella mushrooms
2 zucchini, spiralized*
*Use a spiralizer to make veggie noodles or alternatively use a ridged vegetable peeler to slice noodles around the zucchini's edges, omitting the center's seeds.
Lime wedge quartered
Red chili flakes or fresh red chili
For the tofu - Mix the marinade ingredients together in a small bowl. Cut the tofu into desired shapes (triangle, rectangles, cubes, etc.). Lay the tofu pieces in a single layer in a dish / Tupperware. Pour the marinade ingredients over top the tofu. Flip the tofu to evenly coat. Let rest 20+ minutes.
Preheat the oven to 205C/400F. Line a baking sheet with a silicone mat or parchment paper.
After the tofu has marinated, heat a skillet with coconut oil. Sear the tofu 2 -3 minutes on both sides, until golden brown. Then transfer to the lined baking sheet and bake for 10 - 15 minutes until golden brown and puffy!
For the curry - prepare the vegetables for the curry and set aside. Heat a saucepan with 1 tbsp. coconut oil. Add the garlic, ginger and shallot to the pan. Sauté 1 - 2 minutes until fragrant and translucent. Stir in the curry paste (for 2 servings) and turmeric powder. Heat 30 seconds. Stir in the coconut milk and water. Simmer 5 minutes, until the flavors have combined.
Add the mushrooms and broccoli to the curry. Heat an additional 2 -3 minutes, until the veggies are bright green and tender. Remove from the heat.
Stir in your zucchini noodles.
Top with your tofu and any additional toppings!
Add chili for a bit of spice!
Enjoy fresh or store 2 - 3 days in the fridge (zucchini noodles and tofu stored separately)!
For homemade curry recipes check out my Quest For Zest: Thailand digital cookbook HERE! Find 50+ exclusive plant-based, gluten-free Thai recipes!