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Vegan Thai Green Tofu Curry (Low-GI)

  • Author: Somi Igbene PhD ANutr
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: Serves 1 1x
  • Category: Lunch / Dinner
  • Method: Oven + Stove top


Low GI Thai Green Tofu Curry




  1. Heat oven to 200º Line a baking tray with baking paper. Seasons the tofu cubes with a pinch of salt and black pepper, then carefully arrange them on the tray and bake for 20 minutes.
  2. While the tofu is cooking, cook the basmati rice according to the instructions on the packaging. For extra flavour, replace rice with vegetable stock.
  3. Heat one teaspoon of oil in a non-stick frying pan over medium heat. Fry the mangetout for 2 minutes, then add the peas. Stir fry for 2-3 minutes or until the peas are tender. Season with a pinch of salt, then tip into a bowl and set aside.
  4. Add the Thai green curry paste, coconut milk and around 5 tablespoons of water to the same frying pan. Cook on a simmer for 3-5 minutes, then add the tofu pieces. Cook for 1 -2 minutes, then take the pan off the heat.
  5. Serve the curry sauce over basmati rice with mangetout and peas. Season with fresh black pepper and chilli flakes if you desire. Garnish with pomegranate seeds, if using.


Swap tofu with mushrooms, prawns, or chicken breast


  • Serving Size: Serves 1
  • Calories: 528 kcal
  • Sugar: 11g
  • Sodium: 143mg
  • Fat: 21.8g
  • Saturated Fat: 9.9g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 51g
  • Fiber: 10g
  • Protein: 32.1g
  • Cholesterol: 0mg

Keywords: Thai Green Curry, Tofu, Vegan, Low GI, Glycemic index, Glycemic load

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