Nut-Free Vegan Tofu Panang Curry

This cozy Vegan Panang Curry is a hearty meal made with extra-firm tofu, a good amount of veggies, and a creamy, nut-free sunflower seed butter sauce. Simmered in full-fat coconut milk and served with jasmine rice, it's a bold, comforting dish packed with Thai-inspired flavors and easy to make any night of the week.

Like my One Pot Vegan Ramen Noodles, this version of Thai panang curry is a cozy, flavorful dish cooked with simple, wholesome ingredients. And, it's again made with one of my favorite pantry staples-SunButter sunflower seed butter. It gives the curry a rich, creamy texture and a slightly sweet, nutty flavor that pairs perfectly with bold Thai spices. 

This nut-free version of a plant-based vegetable Panang curry is easy enough for a weeknight dinner, yet also fun and vibrant for laid-back weekend meals or casual get-togethers. Let's make it!

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Ingredients To Make Easy Vegan Panang Curry Recipe: 

• Onion and Mushrooms: These humble, basic ingredients create a rich, aromatic base and add depth and umami, especially when briefly sautéed over medium heat in a large skillet.
• Red Bell Pepper and Broccoli: These colorful vegetables add texture and nutrients to the dish. They hold up well in the sauce and soak up all the bold flavors beautifully.
• Toasted Sesame Oil: Adds a deep, nutty aroma and enhances the savory flavors. I love using it in my Thai-inspired dishes, and you can use any extras to make my Vegan Thai Red Curry With Tofu or Tofu Wontons, to name a few.
• Panang Curry Paste: This store-bought curry paste is a flavorful blend of Thai spices. Look for a vegan Panang curry paste at your local Asian market or Asian grocery stores. It's a handy condiment to flavor vegan curries and stir-fries.
• SunButter  Organic Sunflower Seed Butter: A pantry staple I reach for often, and it gives this curry its signature creamy texture without relying on peanut butter. It also adds a touch of natural sweetness and keeps the dish completely nut-free. Stock up on this simple yet amazing pantry staple because I have more recipes for you on the blog, from sweet, like these Dark Chocolate Caramel Sunbutter Cups, to savory, such as this 15-Minute Spicy Sesame Noodles.
• Coconut Aminos: A soy-free, slightly sweet alternative to soy sauce, perfect for building layers of flavor. It complements the curry paste and seed butter beautifully.
• Full-Fat Coconut Milk: Essential for a silky, indulgent curry sauce. You can also try adding a bit of coconut cream for an extra-rich finish.
• Extra Firm Tofu: I love using tofu here because it soaks up the curry sauce while providing satisfying plant-based protein. Pan-fry it until golden brown before adding it to the curry for extra texture.
• Jasmine Rice: Light, fluffy, and fragrant, this is my go-to grain for serving with Thai curries. It pairs perfectly with the creamy sauce and adds comfort to every bite.
• Fresh Cilantro and Lime Juice: These garnishes brighten up the whole dish and balance the richness of the curry. 

See the recipe card for quantities.

How To Make It:

This is a quick and cozy vegan Panang curry recipe that's perfect for any night of the week. Besides pan-frying the tofu, it's pretty much a quick one-pot meal. Let me walk you through it. 

1. Build the Base: Pan-fry cubed tofu until golden. Then, heat toasted sesame oil in a large skillet over medium heat. Sauté the onion and mushrooms until soft and fragrant.
2. Add Curry Paste and Creamy Elements: Stir in Panang paste and cook for a minute to release the spicy flavors. Add SunButter sunflower seed butter and coconut aminos until fully combined. Pour in full-fat coconut milk and bring everything to a gentle simmer.
3. Simmer the Sauce with Veggies and Tofu: Add the rest of the veggies and cook until tender but still crisp. Add reserved fried tofu to infuse with creamy sauce.
4. Serve & Garnish: Spoon the curry over fluffy jasmine rice or even brown rice if you prefer. Garnish with a fresh herb like cilantro and a little lime juice to brighten the dish. It's a comforting meal that brings the taste of your favorite Thai restaurants right to your kitchen, the vegan way.

Top Tips: 

Here are a few tips to help you get the most flavor and ease out of this cozy vegan Panang curry recipe from the start.

• Prep Ahead: Chop all your colorful vegetables and press the extra-firm tofu in advance to save time during cooking.
• Boost Flavor: Sauté the Panang paste before adding liquids to activate its spices. It makes a big difference in adding flavor depth, especially when using store-bought curry paste.
• Creamy Texture: Use full-fat coconut milk (not light coconut milk) and stir in the SunButter fully to create a smooth, rich sauce without any clumps.
• Serving Tip: Pair with warm, fluffy jasmine rice or even rice noodles for a fun twist. Both soak up the bold flavors beautifully.

Variations And Substitutions:

This easy vegan Panang curry recipe is super flexible, perfect for using up leftover veggies or mixing in what you already have in your pantry. Just keep the basic ingredients, and don't skip the creamy SunButter for that nutty richness!

• Tofu Swap: Try baked tofu or even tempeh, especially if you have leftovers from making my Date Balsamic Sandwich Recipe or if you have some on hand. Either way, stick with extra-firm tofu, if using, for the best texture in this thick Thai curry.
• Different Veggies: Sub in green beans, snap peas, sweet potatoes, or even zucchini. Most colorful vegetables work well, or use what's fresh or leftover in your fridge.
• Coconut Aminos Substitute: If you don't have it, use low-sodium vegan soy sauce or tamari for a similar savory-sweet flavor.
• Add More Heat: Adjust to your liking with chili peppers if you like your curry on the spicier side.

Storage: 

• Store leftover Panang curry in an airtight container in the fridge for up to 3-4 days. 
• Reheat gently over medium-low heat in a large skillet or saucepan, adding a splash of water or the rest of the coconut milk to bring back its creamy consistency. 
• For the best flavor, wait to add fresh herbs like cilantro and lime juice until just before serving.

Equipment Needed:

• Large Skillet or Wok: For sautéing the aromatics and simmering the curry.
• A Large Enough Pan: To pan-fry the tofu.
• Knife: For slicing or chopping the veggies.
• Cutting Board: To prep all your fresh ingredients.
• Tofu Press (Optional): Handy for pressing out moisture from your extra firm tofu.
• Measuring Spoons & Cups: To get the right balance of curry paste, SunButter, coconut aminos, and the rest of the ingredients.
• Serving Bowls & Rice Spoon: For plating over fluffy jasmine rice and ladling out that rich, creamy curry.

Recipe FAQs:

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Make sure to check out some of the other Asian dinner recipes on my website!