This mouthwatering recipe and the easiest vegan Thai curry with mushrooms and tofu is yours for the making. Make something better than your favorite Thai restaurant. Perfect for a weeknight dinner or a flavorful hearty lunch, this creamy curry has quick cooking time and definitely will be your favorite comfort food. . Packed with aromatic flavors and wholesome ingredients, this dish is sure to satisfy your cravings while keeping you on track with your vegan lifestyle. Best served with jasmine rice or basmati rice and lime zest.
Why this is the best
Our vegan Thai mushrooms and tofu curry stands out for several reasons. Firstly, it requires minimal effort and time, making it perfect for busy individuals. Secondly, it combines the richness of Thai yellow coconut curry with the earthiness of mushrooms and the protein-packed goodness of tofu. Lastly, it offers a burst of flavors that will leave your taste buds dancing with joy. Using your favorite Thai Kitchen brand (Yais Thai from Costco). There is a wide variety of Thai curries out there but this stands out.
To prepare this delightful curry, you will need the following ingredients:
- 1 onion, finely chopped
- 1 potato, diced
- 1 jar of Yai Thai yellow Thai coconut curry sauce
- A medley of mushrooms (shiitake, cremini, oyster, etc.)
- Extra-firm tofu, cubed
1. Heat a large pan over medium heat and add a splash of olive oil. Sauté the chopped onion until translucent.
2. Add the diced potato to the pan and cook until slightly tender and golden brown.
3. Pour the Yai Thai yellow Thai coconut curry sauce into the pan and stir well.
4. Add the mushroom medley and tofu cubes, ensuring they are evenly coated with the curry sauce.
5. Cover the pan and let the curry simmer for about 15-20 minutes, or until the mushrooms are tender and the flavors have melded together.
1. Add a handful of fresh spinach or kale for an extra boost of nutrients. Snap peas and snow peas will be a good addition too. Kaffir lime leaves will add a certain fragrance to the mix. Green beans and bamboo shoots are good too!
2. Include a mix of small pieces of colorful bell peppers to add a vibrant touch to the dish.
3. For a spicier kick, sprinkle some crushed red pepper flakes or add a sliced chili pepper or chili flakes.
4. Experiment with different types of mushrooms to discover unique flavor combinations. You can use Shiitake mushrooms.
5. Garnish the curry with fresh cilantro or Thai basil for an added burst of freshness. A splash of lime juice will brighten things up.I added slices of lemons and lemon juice to it too.
1. Swap the onion for shallots or leeks for a milder flavor.
2. Replace the potato with sweet potato or butternut squash for a sweeter twist.
3. If you can't find Yai Thai yellow Thai coconut curry sauce, use any other vegan Thai curry sauce of your choice. Adjust the intensity of your curry by using vegan fish sauce or soy sauce. You may also use light coconut milk for a mild curry or full fat coconut milk if you want it really really creamy, and a mixture of spices and a little brown sugar.
4. Feel free to substitute the mushroom medley with your favorite mushrooms or the ones readily available to you.
5. Instead of tofu, you can use tempeh or chickpeas for a different source of plant-based protein.
1. Can I make this curry ahead of time?
Absolutely! This curry tastes even better the next day as the flavors have had time to develop. Simply store it in an airtight container in the refrigerator and reheat when ready to enjoy.
2. Is this curry suitable for gluten-free diets?
Yes, it is! The Yai Thai yellow Thai coconut curry sauce used in this recipe is gluten-free. However, always double-check the labels of the ingredients you use to ensure they are gluten-free as well.
3. Can I freeze the leftovers?
Certainly! This curry freezes well, so you can portion it out and store it in the freezer for future meals. Just make sure to thaw it thoroughly before reheating.
Easiest Vegan Thai Mushrooms & Tofu Curry
- olive oil
- - 1 onion finely chopped
- - 1 potato diced
- - 1 jar of Yai Thai yellow Thai coconut curry sauce
- - A medley of mushrooms shiitake, cremini, oyster, etc.
- - Extra firm tofu cubed
- extra coconut milk or stock
- spices and herbs
- Heat a large pan over medium heat and add a splash of oil. Sauté the chopped onion until translucent.
- Add the diced potato to the pan and cook until slightly tender.
- Pour the Yai Thai yellow Thai coconut curry sauce into the pan and stir well.
- Add the mushroom medley and tofu cubes, ensuring they are evenly coated with the curry sauce.
- Cover the pan and let the curry simmer for about 15-20 minutes, or until the mushrooms are tender and the flavors have melded together.