A vibrant vegan green curry with tofu, coconut milk, spring vegetables, fresh herbs, lime, and jasmine rice.

Coconut Green Curry with Tofu & Spring Vegetables

Vibrant, creamy, and full of fresh flavor, this Coconut Green Curry with Tofu & Spring Vegetables is a nourishing vegan dinner made with tender tofu, crisp seasonal vegetables, coconut milk, green curry paste, herbs, and jasmine rice.

The curry is rich and silky without feeling heavy. Coconut milk creates a luxurious base, green curry paste brings warmth and brightness, and the vegetables add color, texture, and seasonal freshness. Finished with fresh herbs, lime, and a spoonful of rice, this dish feels comforting, balanced, and beautifully alive.

At The Verdant Table, this is the kind of recipe that celebrates plant-forward cooking in a generous and satisfying way — simple ingredients layered with vibrant flavor, served in a bowl that feels both nourishing and elegant.

Why You’ll Love This Recipe

It is creamy, colorful, and naturally vegan.
Tofu adds plant-based protein and satisfying texture.
Spring vegetables keep the curry fresh and vibrant.
Coconut milk creates a silky, comforting sauce.
It works beautifully for weeknight dinners or meal prep.
It feels restaurant-worthy while still being approachable.

Ingredients

For the Curry

1 block extra-firm tofu, 14 ounces
1 tablespoon cornstarch or arrowroot powder, optional
2 tablespoons avocado oil or coconut oil, divided
1 small yellow onion, thinly sliced
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
3 tablespoons green curry paste
1 can full-fat coconut milk, 13.5 ounces
1 cup vegetable broth
1 tablespoon tamari or soy sauce
1 teaspoon maple syrup or coconut sugar
1 cup asparagus, trimmed and cut into 2-inch pieces
1 cup snap peas or snow peas
1 small zucchini, sliced into half moons
1 cup baby spinach or baby bok choy
1 tablespoon fresh lime juice

For Serving

Cooked jasmine rice
Fresh basil
Fresh cilantro
Lime wedges
Thinly sliced scallions
Red pepper flakes or sliced chili, optional
Toasted sesame seeds, optional

Instructions

Press the tofu for 10–15 minutes to remove excess moisture.
Cut the tofu into cubes. If using cornstarch or arrowroot, toss the tofu cubes lightly until coated.
Heat 1 tablespoon oil in a large skillet or wide pot over medium-high heat.
Add the tofu and cook for 6–8 minutes, turning occasionally, until lightly golden. Transfer to a plate and set aside.
Add the remaining tablespoon of oil to the same pan.
Add the onion and cook for 3–4 minutes, until softened.
Stir in garlic and ginger. Cook for 1 minute, until fragrant.
Add the green curry paste and stir for 1 minute to bloom the flavor.
Pour in the coconut milk and vegetable broth. Stir until smooth.
Add tamari or soy sauce and maple syrup or coconut sugar. Bring to a gentle simmer.
Add asparagus, snap peas, and zucchini. Simmer for 5–7 minutes, until the vegetables are tender but still vibrant.
Return the tofu to the pan and simmer for 2–3 minutes.
Stir in spinach or bok choy and cook just until wilted.
Add fresh lime juice and taste. Adjust seasoning as needed.
Serve over jasmine rice with basil, cilantro, scallions, lime wedges, and sesame seeds if desired.

Tips for the Best Coconut Green Curry

Use extra-firm tofu so it holds its shape in the curry.

Pressing the tofu helps it brown better and absorb more flavor.

Bloom the green curry paste in oil before adding liquid. This deepens the flavor.

Use full-fat coconut milk for the creamiest texture.

Do not overcook the vegetables. They should stay colorful and slightly crisp.

Add the lime juice at the end so the curry tastes fresh and bright.

Serving Ideas

Serve this curry with jasmine rice, brown rice, coconut rice, rice noodles, or quinoa.

For an elevated bowl, spoon the curry over rice and finish with fresh herbs, scallions, lime, and a few toasted sesame seeds.

It also pairs beautifully with cucumber salad, fresh mango, spring rolls, or simple steamed greens.

Substitutions

Use broccoli, green beans, bell peppers, carrots, mushrooms, or baby corn instead of the spring vegetables.

chickpeas in place of tofu for a soy-free version.

Try light coconut milk for a lighter curry.

red curry paste instead of green curry paste for a different flavor profile.

Substitute tamari for a gluten-free version.

rice noodles can be used instead of jasmine rice.

Storage Notes

Store leftover curry in an airtight container in the refrigerator for up to 4 days.

Store rice separately for the best texture.

Reheat gently on the stovetop or in the microwave until warmed through.

This curry can be frozen, though the vegetables may soften slightly after thawing. For the freshest texture, enjoy within a few days.