Vegan Panang Curry with Tofu & Vegetables
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegan panang curry with tofu and vegetables, balancing sweet, spicy, and savory flavors. Ready in under 30 minutes and typically served over jasmine rice for a satisfying meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 14 ounces Tofu Extra Firm
- 1 tablespoon Oil
- 3-4 tablespoon Panang Curry Paste (adjust amount based on spice preference )
- 1 can Coconut Milk (14oz)
- 1 tablespoon Peanut Butter
- 1 tablespoon Brown Sugar
- 2 tablespoon Soy Sauce (or Tamari for gluten-free)
- 8-10 Kaffir Lime leaves (crush to release oil )
- 1 cup Green Bell Pepper (seeds removed and cut into 1 inch squares)
- 1 cup Red Bell Pepper (seeds removed and cut into 1 inch squares)
- 1 cup Broccoli (cut into florets )
- 1 cup Zucchini (slit in half and sliced, optional)
- 12-15 Thai Basil Leaves
- 1 tablespoon Lime juice
- Peanuts (crushed, to garnish)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 807mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 677mg
- Calcium
- 321mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 807MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.