Vegan Panang Curry with Tofu and Crunchy Peanuts
the picky eater
Sweet and crunchy peanut butter mixed with silky coconut milk for the curry – combined with firm tofu and fresh farmer’s market vegetables make this vegan panang curry recipe a comforting and tasty meal.
- High in Protein and Fiber
High in Vitamins and Minerals
What Makes This Vegan Thai Panang Curry Healthy?
How to make Vegan Panang Curry
Press and Cook Your Tofu:
Place tofu on several layers of paper towels. Cover with additional paper towels. Let stand for 30 minutes, pressing down occasionally.
Heat a wok or large skillet over medium-high heat. Heat oil; swirl to coat. Add tofu; sauté 8 minutes or until golden brown, stirring occasionally. Remove tofu from pan; keep warm.
Cook Your Veggies:
Add 1 tsp coconut oil to the pan. Add shallots, bell pepper, and carrots – saute 5 minutes. Then add the zucchini and broccoli.
Cook the Spices – The Base For The Curry Sauce:
In a medium pot, add peanut butter, curry paste, cumin, coriander, and cayenne; cook 15 seconds.
Add Coconut Milk and Finish The Sauce:
Add coconut milk, soy sauce, and sugar, stirring with a whisk until smooth.
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