Nut-Free Vegan Tofu Panang Curry
This comforting Vegan Tofu Panang Curry Recipe is a flavorful twist on a Thai classic, made entirely nut-free with creamy SunButter sunflower seed butter for a rich, velvety sauce. Loaded with fresh vegetables like red bell pepper, mushrooms, broccoli, and deliciously pan-fried tofu, this dish delivers bold flavors and a satisfying texture that the whole family will love—vegan, gluten-free, nut-free, refined sugar-free, and a must-make comforting meal.
Equipment
Ingredients
- 1 onion sliced
- 1 cup mushrooms sliced
- 1 red bell pepper sliced
- 1 broccoli crown cut into florets
- 3 tablespoons vegan Panang curry paste
- 1 tablespoon toasted sesame seed oil
- ¼ cup coconut aminos
- ⅓ cup SunButter Organic Sunflower Seed Butter
- 1 block extra firm tofu pressed and cubed
- 1 13.5 oz can full-fat coconut milk
- cilantro for serving
- fresh lime juice for serving
- 1 ½ cups jasmine rice dried
Instructions
Prepare the tofu:
- Press tofu for at least 15–30 minutes to remove excess moisture. Cut into cubes and optionally pan-fry or bake until golden for better texture.
Sauté aromatics:
- In a large skillet or wok, heat sesame oil over medium heat. Add sliced onion and mushrooms. Sauté for 4–5 minutes until tender and fragrant.
Build the sauce:
- Add Panang curry paste and cook for 1–2 minutes, stirring to activate the spices.
Add SunButter and coconut aminos:
- Stir in coconut aminos and SunButter until fully combined.
Simmer with coconut milk:
- Pour in the coconut milk. Stir well and bring to a gentle simmer.
Add broccoli and bell pepper:
- Once the sauce is simmering, stir in the broccoli and bell pepper. Cook uncovered for 8–10 minutes, or until veggies are tender but still crisp, and add cubed tofu.
Serve and garnish:
- Serve hot with jasmine rice. Garnish with fresh cilantro and a squeeze of lime juice.
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