Tofu Green Curry with Vegetables

Thai-inspired Tofu Green Curry is a flavorful, high-protein dish made with creamy coconut milk, Thai green curry paste, tofu, and loaded with fresh vegetables.

Green curry has always been one of my favorite Thai dishes to order out, so recreating it at home was a must. This version turned out so good; it truly tastes restaurant-quality. The tofu soaks up the spicy, fragrant green coconut curry sauce, while the vegetables add color, crunch, and nutrition. Finished with a silky coconut broth, it’s the perfect balance of comfort, heat and freshness. I served it over jasmine rice for a quick, healthy meal that’s both satisfying and delicious and also great for meal prep!

• 14 ounces extra firm tofu
• 2 teaspoons coconut oil, or avocado oil if you prefer, divided
• 1 medium onion, chopped
• 2 tablespoons fresh ginger, grated or ginger paste
• 4 to 6 tablespoons green curry paste, to your taste
• 2 teaspoons lemongrass paste, I use Gourmet Garden
• 1 teaspoon kosher salt
• 1 ½ cup carrots, peeled and sliced on the bias 1/4 inch thick
• 2 ½ cups cauliflower florets
• 2 ½ cups yellow squash, sliced to 1/4 inch
• 1 tablespoon fish sauce, optional
• 1 lime, Juice of plus zest
• 14 ounce canned light coconut milk
• ¼ cup fresh cilantro, or Thai basil, or both plus more for garnish
• sriracha, optional