Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 3
Author: Plantbased.traveler


  • 1 head of broccoli
  • 1 yellow and 1 red bell pepper
  • 1 zucchini
  • Mushrooms
  • 1/2 package of organic extra firm tofu
  • 2 tbsp green vegan curry paste
  • 1/2 can of coconut milk
  • 1/2 tbsp coconut sugar or sweetener of choice
  • Juice of half a lime or 1 tsp rice wine vinegar
  • Salt or some soy sauce/tamari/coconut aminos ~
  • Optional: Thai basil Chili flakes , Crushed peanuts
  • Brown rice for serving


  • Clean, peel and/or wash your veggies and cut them and the tofu into bite sized pieces.
  • Stir fry the veggies individually in a wok or pan on medium heat. I just use a bit of water here but coconut oil works well too.
  • Set veggies aside and add curry paste, coconut milk, lime juice, coconut sugar and salt to the wok. Stir until hot and well combined.
  • Add tofu and veggies cook for another few minutes.
  • Add Thai basil at the end and serve with brown rice, extra chili flakes and some crushed peanuts

Recipe and image created by @plantbased.traveler. To check out the full post and find more awesome recipes go here.