Vegan Panang Curry with Tofu – Creamy, Comforting & Packed with Bold Thai Flavor

🎉 Introduction

If you’ve been looking for the perfect vegan curry—one that’s rich, creamy, deeply aromatic, and overflowing with colorful vegetables—this Vegan Panang Curry with Tofu will quickly become one of your favorite go-to recipes. Panang curry is a Thai classic known for its velvety coconut base, bright spices, warm aromatics, and balanced sweet-savory flavor profile. This plant-based version keeps all the beloved characteristics of traditional curry while making it completely dairy-free, meat-free, and naturally wholesome.

Panang curry is typically known for its richness, thanks to coconut milk, aromatic spices, garlic, onion, and a gentle background sweetness. In this recipe, tofu provides a satisfying protein source, while carrots, zucchini, garlic, onion, and cilantro bring freshness, color, and vibrant nutrition. The addition of peanut butter creates the signature Panang creaminess and nutty flavor, while maple syrup adds a delicate sweetness that balances the spices perfectly.

Whether you’re vegan, plant-forward, or simply craving a cozy, fragrant curry that comes together quickly, this dish delivers warmth, comfort, and a full flavor experience in every spoonful. Ladle it over fluffy rice and you’ll have a comforting, hearty, deeply satisfying meal perfect for weeknights or meal prep.

Let’s bring this Thai-inspired vegan curry to life! 🌿🍛

🧰 Equipment Needed

• Large skillet or sauté pan
• Cutting board
• Chef’s knife
• Wooden spoon
• Medium bowl (for tofu preparation)
• Measuring cups and spoons
• Spatula
• Rice cooker or pot (for serving rice)

🛒 Ingredients

Vegetables & Aromatics

• 2 cups carrots, sliced
• 1 cup cilantro, chopped (plus extra for garnish)
• 5 garlic cloves, minced
• 1 white onion, diced (about 2 cups)
• 1 small zucchini, sliced (about 1 heaping cup)
• 1 red pepper, diced

Protein

• 350 g firm tofu, drained and cubed

Canned Ingredients

• 1 can (14 oz) light coconut milk
• 1 ½ cups vegetable broth
• ¼ cup tomato paste

Condiments

• 1 tbsp pure maple syrup
• ⅓ cup natural peanut butter

Spices & Seasoning

• 1 tbsp curry powder
• 1 tsp sea salt
• 1 tsp turmeric

To Serve

• Cooked white or brown rice

👩‍🍳 Directions

Step 1: Prep the Tofu

Drain tofu and pat dry.
Cut into cubes.
Optionally lightly pan-fry tofu for firmer texture.

Step 2: Sauté Aromatics

Heat a pan over medium heat.
Add a splash of broth or a small drizzle of oil (optional).
Add onion and sauté 3–4 minutes.
Stir in garlic and cook until fragrant.

Step 3: Add Vegetables

Add carrots, zucchini, and red pepper.
Cook 4–5 minutes to soften slightly.

Step 4: Add Tomato Paste & Spices

Stir in tomato paste, curry powder, turmeric, and sea salt.
Cook for 1–2 minutes to bloom spices.

Step 5: Add Broth & Coconut Milk

Pour in vegetable broth and coconut milk.
Stir until smooth.
Bring to a gentle simmer.

Step 6: Mix in Peanut Butter & Maple Syrup

Whisk peanut butter into the curry until fully melted and creamy.
Add maple syrup for balance.

Step 7: Add Tofu

Gently fold tofu cubes into the curry.
Simmer for 10–12 minutes, allowing flavors to blend.

Step 8: Add Cilantro

Stir in fresh cilantro during the final minute of cooking.

Step 9: Serve

Ladle curry over cooked rice.
Top with cilantro, sliced peppers, or crushed peanuts.

🍽️ Servings & Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

🧊 Storage & Reheating

Refrigerator

Store up to 4 days in airtight containers.

Freezer

Freeze up to 2 months.
Thaw overnight before reheating.

Reheating

• Stovetop on low heat
• Microwave 1–2 minutes
  Add a splash of broth if thickened.

🥄 Variations

• Spicy Panang: Add chili flakes or Thai chili paste.
• Extra Creamy: Use full-fat coconut milk.
• Veggie Boost: Add spinach, broccoli, or mushrooms.
• Nut-Free: Replace peanut butter with sunflower butter.
• Crunch Factor: Add roasted peanuts on top.
• Protein Twist: Substitute tofu with chickpeas or tempeh.
• Low-Carb Option: Serve over cauliflower rice.

❓ 10 FAQs

1. Can I use full-fat coconut milk?

Yes—this will make the curry richer and creamier.

2. Can I air-fry the tofu?

Yes, 10–12 minutes at 400°F for crisp edges.

3. Is this curry spicy?

It depends on your curry powder; add chili if you want heat.

4. Can I skip the peanut butter?

It adds richness, but almond or cashew butter works too.

5. Does zucchini get mushy?

It stays tender as long as it’s not overcooked.

6. Can I add potatoes?

Yes—add diced potatoes and cook until soft.

7. Can I make it oil-free?

Use broth instead of oil when sautéing.

8. What rice goes best with it?

Jasmine, basmati, or brown rice.

9. Can I use frozen vegetables?

Yes—add them directly without thawing.

10. How do I thicken the curry?

Simmer longer or add more peanut butter.

🏁 Conclusion

This Vegan Panang Curry with Tofu is a nourishing, flavorful, and comforting dish that blends aromatic spices, creamy coconut, tender tofu, and vibrant vegetables into one irresistible bowl. The richness of peanut butter, the brightness of fresh herbs, and the natural sweetness of carrots and peppers create a curry that feels indulgent yet wholesome.

Perfect for weeknight dinners, meal prep, or cozy evenings, this curry is satisfying while still being plant-based and nutrient-dense. Whether you’re vegan or simply love comforting meals with bold flavors, this Panang curry brings warmth, balance, and harmony to every bite.

The perfect bowl of plant-powered comfort—creamy, flavorful, and endlessly delicious.

Adam

Vegan Panang Curry with Tofu – Creamy, Comforting & Packed with Bold Thai Flavor

If you’ve been looking for the perfect vegan curry—one that’s rich, creamy, deeply aromatic, and overflowing with colorful vegetables—this Vegan Panang Curry with Tofu will quickly become one of your favorite go-to recipes. Panang curry is a Thai classic known for its velvety coconut base, bright spices, warm aromatics, and balanced sweet-savory flavor profile. This plant-based version keeps all the beloved characteristics of traditional curry while making it completely dairy-free, meat-free, and naturally wholesome. Panang curry is typically known for its richness, thanks to coconut milk, aromatic spices, garlic, onion, and a gentle background sweetness. In this recipe, tofu provides a satisfying protein source, while carrots, zucchini, garlic, onion, and cilantro bring freshness, color, and vibrant nutrition. The addition of peanut butter creates the signature Panang creaminess and nutty flavor, while maple syrup adds a delicate sweetness that balances the spices perfectly. Whether you’re vegan, plant-forward, or simply craving a cozy, fragrant curry that comes together quickly, this dish delivers warmth, comfort, and a full flavor experience in every spoonful. Ladle it over fluffy rice and you’ll have a comforting, hearty, deeply satisfying meal perfect for weeknights or meal prep. Let’s bring this Thai-inspired vegan curry to life! 🌿🍛

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

Vegetables & Aromatics

• 2 cups carrots sliced
• 1 cup cilantro chopped (plus extra for garnish)
• 5 garlic cloves minced
• 1 white onion diced (about 2 cups)
• 1 small zucchini sliced (about 1 heaping cup)
• 1 red pepper diced

Protein

• 350 g firm tofu drained and cubed

Canned Ingredients

• 1 can 14 oz light coconut milk
• 1 ½ cups vegetable broth
• ¼ cup tomato paste

Condiments

• 1 tbsp pure maple syrup
• ⅓ cup natural peanut butter

Spices & Seasoning

• 1 tbsp curry powder
• 1 tsp sea salt
• 1 tsp turmeric

To Serve

• Cooked white or brown rice

Equipment

• Large skillet or sauté pan
• Cutting board
• Chef’s knife
• Wooden spoon
• Medium bowl (for tofu preparation)
• Measuring cups and spoons
• Spatula
• Rice cooker or pot (for serving rice)

Method

 

Step 1: Prep the Tofu

1. Drain tofu and pat dry.
2. Cut into cubes.
3. Optionally lightly pan-fry tofu for firmer texture.

Step 2: Sauté Aromatics

1. Heat a pan over medium heat.
2. Add a splash of broth or a small drizzle of oil (optional).
3. Add onion and sauté 3–4 minutes.
4. Stir in garlic and cook until fragrant.

Step 3: Add Vegetables

1. Add carrots, zucchini, and red pepper.
2. Cook 4–5 minutes to soften slightly.

Step 4: Add Tomato Paste & Spices

1. Stir in tomato paste, curry powder, turmeric, and sea salt.
2. Cook for 1–2 minutes to bloom spices.

Step 5: Add Broth & Coconut Milk

1. Pour in vegetable broth and coconut milk.
2. Stir until smooth.
3. Bring to a gentle simmer.

Step 6: Mix in Peanut Butter & Maple Syrup

1. Whisk peanut butter into the curry until fully melted and creamy.
2. Add maple syrup for balance.

Step 7: Add Tofu

1. Gently fold tofu cubes into the curry.
2. Simmer for 10–12 minutes, allowing flavors to blend.

Step 8: Add Cilantro

1. Stir in fresh cilantro during the final minute of cooking.

Step 9: Serve

1. Ladle curry over cooked rice.
2. Top with cilantro, sliced peppers, or crushed peanuts.

Notes

🧊 Storage & Reheating
Refrigerator

Store up to 4 days in airtight containers.

Freezer

Freeze up to 2 months.
Thaw overnight before reheating.

Reheating

Stovetop on low heat

Microwave 1–2 minutes
Add a splash of broth if thickened.

🥄 Variations

Spicy Panang: Add chili flakes or Thai chili paste.

Extra Creamy: Use full-fat coconut milk.

Veggie Boost: Add spinach, broccoli, or mushrooms.

Nut-Free: Replace peanut butter with sunflower butter.

Crunch Factor: Add roasted peanuts on top.

Protein Twist: Substitute tofu with chickpeas or tempeh.

Low-Carb Option: Serve over cauliflower rice.

❓ 10 FAQs
1. Can I use full-fat coconut milk?

Yes—this will make the curry richer and creamier.

2. Can I air-fry the tofu?

Yes, 10–12 minutes at 400°F for crisp edges.

3. Is this curry spicy?

It depends on your curry powder; add chili if you want heat.

4. Can I skip the peanut butter?

It adds richness, but almond or cashew butter works too.

5. Does zucchini get mushy?

It stays tender as long as it’s not overcooked.

6. Can I add potatoes?

Yes—add diced potatoes and cook until soft.

7. Can I make it oil-free?

Use broth instead of oil when sautéing.

8. What rice goes best with it?

Jasmine, basmati, or brown rice.

9. Can I use frozen vegetables?

Yes—add them directly without thawing.

10. How do I thicken the curry?

Simmer longer or add more peanut butter.

🏁 Conclusion

This Vegan Panang Curry with Tofu is a nourishing, flavorful, and comforting dish that blends aromatic spices, creamy coconut, tender tofu, and vibrant vegetables into one irresistible bowl. The richness of peanut butter, the brightness of fresh herbs, and the natural sweetness of carrots and peppers create a curry that feels indulgent yet wholesome.

Perfect for weeknight dinners, meal prep, or cozy evenings, this curry is satisfying while still being plant-based and nutrient-dense. Whether you’re vegan or simply love comforting meals with bold flavors, this Panang curry brings warmth, balance, and harmony to every bite.

The perfect bowl of plant-powered comfort—creamy, flavorful, and endlessly delicious.