Easy Thai Peanut Curry with Tofu & Veggies
A high-protein, flavor-packed weeknight dinner that comes together effortlessly

There’s nothing quite as comforting as a warm, creamy bowl of curry—and this Thai Peanut Curry with Tofu and Veggies delivers all the cozy vibes without the extra fuss. While this isn’t how you would necessarily make a traditional Thai curry, it’s a simplified, weeknight-friendly version that’s full of bold flavor, nourishing ingredients, and satisfying texture. It’s plant-based, high in protein thanks to the tofu and nuts, and so incredibly delicious you’ll want to add it to your weekly rotation.

This recipe is perfect for those nights when you want something hearty but don’t want to spend hours in the kitchen. The tofu gets baked until lightly crispy, the veggies stay vibrant with a quick sauté, and the creamy peanut curry sauce is simply blended and poured over top. Serve it all over fluffy jasmine rice and dig into a bowl of pure comfort.

Ingredients You’ll Need

For the tofu & veggies:

• 14 oz tofu, drained and cubed
• 1 bell pepper, sliced
• 1 head of broccoli, cut into florets
• 1 tbsp avocado oil or olive oil
• 1/2 cup chicken bone broth (or vegetable broth for vegetarian)

For the Thai peanut curry sauce:

• 1 can full-fat coconut milk
• 1 cup raw cashews or peanuts
• 1–3 tbsp red Thai curry paste (depending on your flavor preference)
• 2 tbsp gluten-free soy sauce or coconut aminos
• 2 tbsp rice vinegar
• 2 tbsp coconut sugar (or honey)
• 1 tbsp sesame oil
• 2 tsp sriracha (more if you love heat)
• Juice of 1 lime
• 1/4 tsp ground ginger
• Pinch of red pepper flakes
• Sea salt, to taste

To serve:

• Cooked rice of choice (jasmine rice is perfect here)

How to Make It

1. Bake the tofu:
Preheat your oven to 400°F and line a baking sheet with parchment paper. Pat the tofu dry using a clean kitchen towel or paper towels, then drizzle with olive oil and season with salt and pepper. Bake for 25–30 minutes until golden and slightly crispy.

2. Blend the curry sauce:
While the tofu bakes, make your creamy peanut curry sauce. Add all the sauce ingredients to a high-speed blender and blend until completely smooth. Taste and adjust as needed—more curry paste for boldness, more lime for brightness, or a little honey or sriracha to balance sweet and heat.

3. Cook the veggies:
Heat a large skillet over medium heat with avocado oil. Add the sliced bell pepper and broccoli florets, sautéing for about 5 minutes until they begin to soften. Add the broth and cook for another 5 minutes until the veggies are tender but still vibrant.

4. Bring it all together:
Once the tofu is done, stir it into the skillet along with the peanut curry sauce. Mix everything to coat, then remove from heat.

5. Serve and enjoy:
Spoon over warm rice, garnish with extra crushed peanuts or fresh herbs if you like, and enjoy the coziest, creamiest bowl of curry!

Why You’ll Love It

• Simple, one-pan style dinner (with a quick oven bake)
• Packed with plant-based protein from tofu and nuts
• Naturally gluten-free (just check your soy sauce!)
• Customizable heat level depending on how spicy you like it!
• Creamy, comforting, and loaded with flavor

This curry also stores well, making it a great option for meal prep. The flavors deepen over time, so leftovers might be even better the next day.

Let me know if you try it! This one’s a staple in my kitchen—and I hope it becomes one in yours, too. 💛

Print